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.
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.
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.
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.
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.