There’s also Bicchu Buti Ka Saag, a saag (leafy dish) made of the aptly named stinging nettle. Locals navigate through streams and meadows to find the plant, then carefully dissect and gather its leaves. After a careful wash (all this caution for good reason), it can be turned into a leafy dish like any other leafy veggies. The nettle is rich in omega-3 acids, Vitamin A and Vitamin C, among other things.

Another more popular plant that is used in Himachali cooking is Bhaang. You may know it is Cannabis Indica, of the marijuana family. It proliferates up north, used in the more traditional ways of smoking and consumption as a drug. However, it’s also quite used as a vegetable in cooking. The seeds are an essential ingredient of kadhi, a creamy stew similar to soup that’s typically eaten across the country.  

Fruits and spice: While most of us consume fresh ripe fruits at the end of a meal or on their own, Himachalis put a spin on fruits and actively use them in cooking too. Ambua, a mango based chutney/gravy, is made with ripe or raw mangoes when they’re in season. Indian cherries, known as Lasure, are turned into a curry or a pickle. Indian figs, known as Bhruni, are also turned into a curry/dry dish.