Joyee Mahanta and Priyangi Borthakur. Pics/Sneha Kharabe

Assamese: Poita bhat with aloo pitika
In Assam, where Joyee Mahanta and Priyangi Borthakur of culinary venture O'Tenga hail from, this humble dish is often served as breakfast. "Poita bhat is made by soaking cooked rice overnight, and served the next morning by flavouring it using mustard oil, onion, green chilli and salt. You can also add egg to it. Fermenting the rice makes it more nutritious. It's a typical commoner's breakfast," says Mahanta.