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.
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.
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.
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.