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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.