The next time you peel a banana, consider before throwing away the skin. In the region of Assam, this humble peel has long become one of the most characteristic culinary components—khar, an alkaline extract that has shaped Assamese cuisine for generations.
Unlike many Indian cuisines that rely on layers of spices, Assamese food is known for its simplicity. Fresh seasonal produce, minimal oil, and subtle flavors are the focus. Another distinguishing feature is the emphasis on balancing six traditional tastes: sweet, salty, sour, bitter, spicy, and astringent. Khar imparts this final, unique note to the dish.
Khar serves as both an ingredient and the name of the category of dishes prepared using it. Traditionally, it is made from the peel of the Bima Kol (Musa balbisiana), a local variety of banana grown throughout Northeast India. The peels are first dried in the sun and then burned to ash. Water is slowly passed through this ash to obtain a dark brown, mineral-rich alkaline liquid known as kolakhar.
This method is passed down from generation to generation. Many families in Assam prepare large batches that can last for months, with each family following its own recipe and preferred strength of the extract. Over time, khar has become as much a family tradition as a staple pantry item. In a traditional Assamese meal, khar is served at the beginning, not the end. It is usually cooked with raw papaya, pumpkin, cabbage, lentils, spinach, and even fish. Its earthy, slightly smoky flavor enhances the natural taste of the ingredients rather than masking it. It is traditionally believed to also help prepare the taste buds and aid digestion before the main meal. One of the most famous dishes is papaya khar, where tender pieces of raw papaya are stewed with the alkaline extract, creating a light yet very filling dish.
The history of khar is closely linked to the geography of Assam. Historically, this landlocked region had limited access to sea salt, which prompted communities to seek local alternatives. The alkaline liquid derived from banana peel became one such substitute and eventually turned into a defining characteristic of Assamese cuisine. Its use extended beyond cooking: the older generation valued khar for its high pH level and used it as a natural preservative. In some communities, it also served as a cleaning agent for dishes and fabrics. Folk traditions even mention it in home remedies, reflecting how deeply embedded it is in daily life.
Today, khar is not limited to home kitchens. Restaurants across Assam proudly include it in their menus, and bottled kolakhar has made it easier for people across India to experience this unique ingredient. Nevertheless, many families continue to prepare khar in the traditional manner, ensuring the transmission of this knowledge to future generations. Essentially, khar reflects the spirit of Assamese cuisine—ingenuity, rootedness in local produce, and the formation of generational life experience. It serves as a reminder that some of the most wonderful culinary traditions begin with the simplest ingredients. In Assam, one such story begins with the banana peel, which has taken its place at the heart of the dining table.
A strike by Ukrainian drones hit the logistics center of the company 'Wildberries' in the Tambov region, resulting in the deaths of seven people and injuries to another 25. This was reported by the head of the region, Evgeny Pervishov.
According to Pervishov, the deceased employees were working the night shift. Among the injured are one person in critical condition, six in serious condition, and sixteen in moderate condition. Pervishov characterized this attack as the most large-scale and inhumane in the region.
Furthermore, the governor of the Moscow region, Andrey Vorobyov, reported that 24 people were injured in the drone attack on the 'Wildberries' warehouse in Elektrostal, some of whom are in serious condition.
The founder and CEO of the company, Tatyana Kim, promised to provide assistance to the families of the deceased and the injured. In connection with these incidents, the Investigative Committee of Russia has initiated criminal cases.
The Ministry of Defence of Russia also reported strikes on Ukraine's military infrastructure, including the ports of Odesa and Chernomorsk, the 'Neptune-2' missile system installation near Zmeiny Island, and a fuel depot in the Chernihiv region.
If you want to try something new and delicious with your evening tea, be sure to make crispy Alu Bread Rolls. We will tell you a simple recipe that can be easily prepared at home.
Alu Bread Roll is an ideal option if you are craving something hot and savory for evening tea. This snack features a crispy outer shell and a spicy potato filling, and it is liked by both children and adults. The advantage of this dish is that it can be quickly prepared at home with minimal ingredients and effort.
For preparation, you will need: 5 boiled potatoes, 12 slices of bread, 2 tablespoons of finely chopped fresh cilantro, 2 finely chopped green peppers, 1 teaspoon of coriander powder, ¼ teaspoon of amchur powder, ¼ teaspoon of red pepper, ¼ teaspoon of garam masala, salt to taste, and oil for frying.
First, the boiled potatoes must be thoroughly mashed. Then, heat 1 tablespoon of oil in a pan and fry the green peppers along with the coriander powder for a few seconds. After that, add the mashed potatoes, salt, amchur powder, red pepper, and garam masala, and mix well. Finally, add the fresh cilantro and simmer the mixture for 2-3 minutes. Then, turn off the heat and let the filling cool completely.
Next, cut off the edges of the bread slices. The finished potato filling patties are formed into equal balls or oval shapes. Take a little water in a separate dish. Slightly dampen one slice of bread with water, immediately remove it, and gently squeeze it in your palms to remove excess moisture. Place the potato roll in the center of the bread sheet, then carefully roll it up and seal it tightly on all sides so that it does not open during frying. Repeat the process for all other rolls.
After that, heat oil in a deep pan. Carefully place 2-3 bread rolls into the hot oil and fry over medium heat until golden and crispy. Transfer the cooked rolls to a paper towel to drain excess oil. The hot Alu Bread Rolls are ready to serve. They can be served with green chutney, tomato ketchup, or any other sauce, while enjoying the evening.
An international master class dedicated to the latest achievements and methodologies in pediatric surgery took place at the specialized pediatric surgical clinic of Samarkand State Medical University.
This international training seminar was organized in cooperation with authoritative medical institutions from around the world. Highly qualified medical professionals and renowned professors from Poland, Turkey, Bosnia and Herzegovina, Iraq, and Tunisia, as well as specialists from Uzbekistan, participated in it.
Over three days, foreign experts demonstrated the most modern and advanced approaches in pediatric surgery to Uzbek doctors. Master classes were conducted on complex areas, including minimally invasive surgery (operations through small incisions causing minimal damage), interventional bronchoscopy, and surgical treatment of hypospadias.
The Chief Physician of the Specialized Pediatric Surgical Clinic of Samarkand State Medical University, Jamshid Shamsiev, noted that this master class serves as a valuable school of experience not only for local specialists but also for doctors from neighboring countries. Doctors and residents from Kazakhstan, Kyrgyzstan, and Tajikistan, as well as specialists from all regions of the republic, also participated in the event, gaining important information, experience, and improving their qualifications. Such international events contribute to advancing pediatrics and surgery in Uzbekistan to a new level.
Upon completion of the sessions, special certificates of international standard were awarded to all participants.
