The region of Kangra offers a rich gastronomical journey, laden with exotic spices and rich textures. Major dishes include Kalan ke pakode (grass pea fritters), Bhruni (cooked fig leaves in dry gravy), Barah ki chutney (fresh rhododendron pickle), Seera (Sweet soup of ground wheat), Phafru ka sag (buckwheat cooked in its own gravy with onion, garlic and other spices), Lasode ki sabzi (Gunda gravy dish), chhu nali ki bhuji ( water cress cooked in gravy), Kulfa ka sag (pigweed cooked in gravy), aadu sabzi (Gravied peaches) and Nashpati sabzi (gravied pears). Kangra as a district is all about experiencing new and sdifferent pahari cuisine. You can lay off the usual multi cuisined or conventional north Indian dishes for a taste at the various dhabas and smaller restaurants scattered in the city. Your hotel staff could also be gracious enough to whip up a native dish if subject to its seasonal availability.