Delicacies of Kangra: Cooked in special occasions. Food is served on fresh tree leaves Patal, while the guest sitting on floor.
KHATTA MEAN:Tender meat cooked in traditional pot(Bhadu or Charoti) with local Ammchoor, burnt whole walnut with shell(gives Smokey flavor & colour) Little hand crushed sonf & touch of gud(to balance the sourness). Served with plain rice.
TELIA MAHA:Whole black Maha Dal with little Rajmah cooked little dry in mustard oil. Dry Dal & mustard flavor gives totally different taste then regular Dal Makhani.
PALDA:Sort of Punjabi kadi but more of curd with buttermilk, less of Besan & without pakora(instead cauliflower is used) makes Palda different than Panjabi kadi.
MADRA: Served in the beginning.Different types of Madra are served: White Chana or Rajmaha or Mukand Wari or dry dates or Seasonal vegetable Lungru Madra.Cooked only with curd & spices distinguish it from normally cooked same dishes.
AURI GREEN MOONG DAL: Green moong dal cooked with hand made mustard paste. Mustard paste gives tangy flavor & taste.
MEETHA BHAAT: Basmati rice cooked in sugar syrup & desi ghee along with dry fruits, served at last as dessert.