• Godara (Prawns Curry)
• Lavang Latta
• Ratua
• Tikari/ Balushahi
• Mughlai Stuffed Paratha
• Muglai Lachha Paratha
• Papraa (Besan chilla)
• Besan Ki Sabji
• Khat-Mitthi
• Gurma

• Sattu drink (Salty)
• Lavang Latta
• Keema Kaleji
• Besan Ki Sabji
• Maal Pua

Using earthen or stone ware for setting curds will result in firmer and better quality of curd. Since they are porous they absorb the excess moisture.