1. Balushahi :

Balushahi is a traditional dessert in northern Indian Cuisine, Pakistani Cuisine, Nepali cuisine and Bangladeshi cuisine. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as Badushah.Balushahis are made of maida flour, and are deep-fried in clarified butter and then dipped in sugar syrup.

2. Kalakand :

Kalakand, or qalaqand or is a popular Pakistani sweet made out of solidified, sweetened milk and cottage cheese

3. Aloo paratha :

Aloo Paratha is an Indian recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India. Aloo (potato) stuffed Parathas are basically unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Usually butter or chutney is served with Aloo Paratha and in rural parts of northern and western India, lassi is served along with it.

4. Kachori :

Kachori is supposed to have originated in Uttar Pradesh or Rajasthan.[citation needed] In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices. Additionally in Rajasthani cuisine, the Pyaaj Kachori (onion kachori) is very famous. Another form of Kachori which is famous in Rajasthan is the Mawa Kachori. It is a sweet dish which is dipped in sugar syrup. In Gujarat, it is usually a round ball made of flour and dough filled with a stuffing of yellow moong dal, black pepper, red chili powder, and ginger paste.In Delhi it is often served as a chaat. Also Delhi has another kind of kachori, called Khasta kachori or Raj Kachori.

5. Masala Fried Okra :

This is one of my favorite ways to eat okra. We always make this dish when making Pahari food. We usually cook using mustard oil but you can substitute with any oil of your choice. This spicy, tangy recipe is right up my alley and it goes so well with all the deliciously gravied dishes that make Pahari food really divine.

6. Channa Madra :

Madra is a thick, yogurt based gravy that is a popular dish in Pahari or Himachali food. In my mothers house, we make our Madra with chickpeas. The most important step in making Madra is when you add the yogurt. You have to make sure that you stir continuously and do not allow the yogurt to curdle. This is a really crucial step or else you may have a disastrous gravy on your hands. If the yogurt seems to have curdled just a little bit, continue stirring the gravy and it will eventually thicken up and be fine.

7. Shahi paneer :

Shahi paneer is a preparation of paneer in a thick gravy made up of cream, tomatoes and spices. It is a mainstay of Indian cuisine, Nepalese cuisine and Punjabi cuisine.It is mainly eaten with roti, chappati or other breads. Paneer is the Punjabi word for cottage cheese, and shahi is the Indo-Persian term for royal (in reference to the Imperial Court). Similar dishes include paneer butter masala and kadai paneer