A local bread made with yeast, it can be savoured with curry or rajma (kidney beans). It is delicious and is much-preferred by locals.

A spicy yoghurt based dish, madra is made from soaked kidney beans or rajma or urad dal, along with aromatic spices such as asafoetida powder, cumin seeds, cinnamon, cloves, black cardamom, coriander powder and turmeric powder. It tastes best when served with rice.

Made from pumpkin and mustard sauce, oria is a light delicacy. Sometimes, potato is also added to it to enhance the taste.

A famous lamb curry of the area, this dish is prepared from dried mango powder or tamarind or dried pomegranate seeds after which it is flavoured with fumes of burning charcoal, and soaked in mustard oil. Cooked in Indian spices, this curry is extremely light.

Kalari or kaladi is also known as the mozzarella of Jammu. Made from buffalo or cow milk, this cheese is unique in the world. Originating from the Udhampur district , this is an authentic Dogra dish wherein the cheese is sautéed in its own fat. Crisp and golden on the outside and soft and gooey on the inside, it is delicious.

The ideal comfort food of people in the area, rajma (kidney beans) tastes best when served with plain rice. Soaked overnight in water and cooked with traditional spices, the dish is an important element of north Indian cuisine.