A stuffed flatbread, babru is prepared by stuffing a paste of black gram in kneaded dough. It is a unique twist to the North Indian kachoris.

A speciality during festivals, dham is prepared by cooking rajma (red kidney beans), moong dal (green lentils) and rice in curd.

Prepared with stems of lotus with ginger-garlic paste, onions and gram flour, bhey is a must-try delicacy.

Soaked chickpeas are well-cooked in oil with cloves, cinnamon and cardamoms along with cumin powder, coriander powder and turmeric powder to prepare this traditional Himachali delicacy.