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'''Khardwi''' is an [[alkaline]] liquid used in the cuisine of the [[Bodo people]].<ref>{{cite journal |last1=Narzari |first1=Yutika |last2=Brahma |first2=Jahnovi |last3=Brahma |first3=Chandan |last4=Das |first4=Sandeep |title=A study on indigenous fermented foods and beverages of Kokrajhar, Assam, India |journal=Journal of Ethnic Foods|publisher=Science Direct |pages=284-291|date=2016 |volume=3 |issue=4 |doi=10.1016/j.jef.2016.11.010|doi-access=free }}</ref><ref>{{cite news |last1=Barman |first1=Rini |title=Dead Leaves Talking |url=https://www.thehindubusinessline.com/blink/takeaway/dead-leaves-talking/article24715178.ece |access-date=24 November 2020 |work=The Hindu Business Line |date=17 August 2018}}</ref> It is produced as the [[filtrate]] of ash powder formed through burning dried banana stems, bamboo, coconut choirs or even potato plants. It tastes like strong soda and used in small quantities as ingredient in gravy. Khardwi is a favorite drink in [[Bodoland]], [[Assam]] especially among the [[Bodo people|Bodos]]. Khardwi is one of the important part of the bodo cuisines. It is use in making bodo curries like lafa( local name for green vegetables) kharwi, mwitha bangal (local name for green leaf vegetables)kharwi, sojona bilai(local name green leaf vegetables) kharwi and many others green leaf kharwi. It is also used to make some curry like [[Onla]], sobai kharwi etc.<br />
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==References==<br />
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{{India-cuisine-stub}}<br />
[[Category: Bodo cuisine]]<br />
[[Category:Assamese cuisine]]<br />
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