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An Assamese vegetarian thali is a complete home-style meal from Assam built around rice, lentils, leafy greens, seasonal vegetables, khar, pitika, sour preparations and simple condiments. In Assamese, the meal can be described as অসমীয়া নিৰামিষ থালী, meaning an Assamese vegetarian thali. Unlike heavier North Indian thalis, Assamese vegetarian food is usually lighter in oil and spices, with emphasis on raw flavour, fresh herbs, mustard oil, lemon, fermented notes and seasonal produce. The central component is bhat, or steamed rice, often paired with dal or dali. Xaak refers to leafy greens, commonly sautéed or lightly cooked. Khar is the iconic alkaline Assamese preparation traditionally connected with banana peel or banana stem ash water and can be made with raw papaya, pulses, bottle gourd, ash gourd or local vegetables. Pitika means mashed side dish; aloo pitika, begun pitika and bilahi pitika are common vegetarian-friendly options made with mustard oil, onion, chilli, coriander and lemon. A vegetarian thali may include vegetable tenga-style sour curry made with tomato, lemon, thekera, elephant apple, raw mango or other souring agents, but it must not include fish stock. It can also include bilahir tok, bamboo shoot vegetables, pickles, papad, doi, jolpaan add-ons, pitha, laru and seasonal Bihu sweets.
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