Tsap Thuk
Soup made from germinated barley flour
Zathuk
Soup made from Nettle
Thud
Butter and dried cheese brick
Baril
Walnut and apricot kernel dip
Kholak
Roasted cereal flour eaten in ladakh
Sephe Tagi
Fresh sprouted wheat bread
Shahi Urad dal
Urad dal prepared in Awadhi way
Khotto / Hittu / Kadabu
Idli batter steamed in jackfruit leaves during festive occassions
Mati Mahor Khar
Black gram cooked with traditional assamese khar
Kosu Thuror Pator Haak
Curry made from leaves of Colocasia