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.
Not long ago, the crepe style South Indian Dosa, managed to cross the borders of cultural taste and ethnic barrier to become a preferred pick of the menu - inspiring restaurants to enlarging its size for more engagement.
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.
Cooked with water, spices, coriander leafs and sometimes chilies, the Himachali meat chawal is a local favourite to try out anytime of the year but specially during the cold winters.
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.