A variety of pithas are made during Magh Bihu also known as Bhogali Bihu. Pithas are made of rice flour with a filling of grated coconut and sugar or a filling of black sesame and jaggery. It is cooked on a dry hot flat pan. It is either in the form of a roll or in crescent moon shape.

The other types of pithas are ghila pitha (made of grated coconut, rice flour and sugar. It is fired in oil), tekeli mukhot dia pitha (made of coconut, rice flour and sugar). These round shaped pithas are wrapped in muslin cloth and steamed in a tea-pot.

Narikol laru (balls made of grated coconut and sugar) and til laru (balls made of black sesame and sugar or jaggery) are the most popular larus made during Magh Bihu. Narikol larus are savoured round the year in Assam.

Poka mithoi laru or gom laru made of roasted and pound rice with jaggery and pepper is another delicacy.

Chira (flat rice), curd and jaggery or sugar or hurung (a variety of crunchy puffed rice) with cream and jaggery or bora saul (a variety of sticky red rice) with hot milk or curd and jaggery or sugar- these are some of the most popular breakfast items during Magh Bihu. These items are popular in many urban and rural households even in normal days.

A mixture of dry roasted rice, black sesame, green moong (green gram), kala chana (black chicpeas), finely chopped ginger, salt and mustard oil to taste. This mixture called Mah Korai is more popular in lower Assam and is eaten only during Magh Bihu. Kaath Aloo or a variety of yam is cut into slices and fried, a must have during Magh Bihu.

Duck made with ash gourd is a popular lunch and dinner item during Magh Bihu.

A variety of fish – borali (freshwater dhark), rou, cital, kholihona prepared in different ways, chicken, pork and mutton dishes are part of every lunch and dinner during Magh Bihu festivity that goes on for a week.