Sweetened with milk and sugar, flavoured with generous amounts of clarified butter and saffron, and baked to a rich brown complexion in an Indian clay oven, the Sheermal makes for a delicious and versatile dish.
Packaged beverages and factory sealed water bottles are a far safer option in a country with a dangerous level of water contamination. But on this hot summer day, that fresh lemon soda looks inciting. Should you or should you not go for it.
Mistaken for an authentic Mughlai cuisine because of its name, the golden textured and flaky Mughlai Paratha none the less is a delectable pick of the menu, eaten with fillings of vegetables and meat.
Dinning and festive revelry walks hand in hand on the streets of Kullu during the festival of Dusshera.
Served an hour or so after the morning tea, the breakfast meal on board the Ranchi-Rajdhani is a light and simple affair of bread, butter, omelette and tea.