Patisa is a flaky dessert soaked in ghee. It is also known as soan papdi. Very popular in Kud, which is situated on the way to Patnitop from Jammu, this dish is a combination of besan (gram flour), sugar and pure desi ghee (clarified butter), and is made in large quantities during festivals.

A combination of rice, kidney beans and a generous sprinkling of local spices, rajma rice is a preferred dish in Patnitop. It is served with tangy anardana chutney (dried pomegranate chutney) and kalari, a type of processed cheese that is a specialty of the region.

The word 'khatta' means tangy or sour. The recipe of khatta meat includes mutton cooked with lime or pomegranate juice. Cooked on charcoal, it is sure to make for a scrumptious meal.

Sund panjeeri is rich in dry fruits, nuts, ghee (clarified butter) and sugar. It is the signature dish of Jammu, and is savoured during winters in north India. Its repute is so widespread that it is transported from Jammu to other parts of the country for sale.