HP food is often very simple but nutritious, including daal, rice, roti, vegetables, paneer, curds and pickles in the Punjabi influenced Pahari regions. Further North, Tibetan influence is stronger and barley is the main staple grain. Some of the specialities of Himachal include Manee',Madira,Pateer, Chouck, Bhagjery and chutney of Til.
In the Tibetan influenced regions, "Chhang" fermented rice wine is common.
