Aakhol, a cloud kitchen based in Hyderabad, is creating buzz for bringing authentic Assamese comfort food to urban plates - without dumbing it down. Founded with a passion for regional cuisine, Aakhol challenges mainstream clichés about Assamese food, which is often reduced to pork and potatoes, by curating a rotating seasonal menu that highlights the true diversity of the state’s culinary traditions.

Dishes include everything from masor tenga (a tangy fish curry) to khar (an alkaline dish unique to Assamese homes), with ingredients like yam, banana flower, and mustard playing key roles. The kitchen sources ingredients directly from Assam to ensure authenticity, while focusing on small-batch, home-style preparation that captures the spirit of everyday Assamese meals.

Co-founders and chefs behind Aakhol aim not just to feed, but to educate - inviting Hyderabadi palates to experience the subtle, earthy flavours of Northeast India. With its thoughtful menu and storytelling-driven approach, Aakhol is quietly changing the way regional food is perceived in metro cities.