In Assam, Banana Peels Aren’t Waste — They’re a Delicious Part of the Meal

The next time you peel a banana, think twice before throwing away the skin. In Assam, that humble peel has long been transformed into one of the region's most distinctive culinary ingredients — khar, an alkaline extract that has shaped Assamese cooking 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 delicate flavours take centre stage. Another defining feature is its focus on balancing the six traditional tastes — sweet, salty, sour, bitter, pungent and astringent. Khar brings that...