Palak
A popular Tibetan street food, this soup combines noodles, vegetables, and meat, now a part of Indian cuisine.
In Himachal Pradesh's Kinnaur Valley, enjoy the health-packed delight of organically grown red and yellow Rajma Chawal.
Kashmir's rich Wazwan includes fragrant Roganjosh, crispy Tabakmaas, and Seekh Kebabs, best enjoyed with steamed rice.
Manali offers Chana Madra, a traditional Himachali dish with chole in a curd gravy, seasoned with organic Pahari spices and cooked in ghee.
Mashobra's unique Chicken Anardana combines organic garam masala and pomegranate powder for a hint of Persian flavor.
In Uttarakhand's serene districts, try the unique Bhang ki Chutney made from hemp seeds, a flavorful Kumaoni specialty.
Jammu and Kashmir's rich Dum Aloo, a potato-based curry, is perfect after thrilling adventures like paragliding.