Kafuli is cooked using green leafy vegetables that are available in abundance in the region. The most common version is made using spinach. It is a thick gravy preparation.

This is cooked using dal (lentil) that has been soaked for about four to six hours before preparation. It is a versatile dish that can be made with local lentils like chainsoo, gahat, arhar or green moong.

Jholi is a sour curry that is made of besan or rice flour and yoghurt. It is prepared like phanu but is comparatively thicker.

This dish gets its name from local word 'thinchao', which means to be crushed into pieces. It is prepared with radish root (pahari mula with round root) or potatoes. The radish root or potato is not cut but crushed.

A staple in the region, baadi is made from kwada-ka-aata (also known as choon or mandua flour). It pairs very well with gahat-ki-dal (lentil curry) or phanu (lentil curry) and is a local favourite that should be on every traveller’s menu.