Served very early in the morning, this simple eye opener helps groggy wayfarers stir up their senses, after a night's sleep cuddled up in blankets inside an air conditioned compartment and shake of the stiffness.
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.
Dinning and festive revelry walks hand in hand on the streets of Kullu during the festival of Dusshera.
Made out of freshly boiled tea water with soaked mint leaves, blended with ice and then served frothy and cold in a tall glass, Valentino's ice tea is as natural as it gets and great for your health.
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.