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 15. GHATI TCUNG:- Kathu flour is kneaded with water and salt is mixed to it then it is shaped into thick round roties with the hole in the center. It is taken with tea and tsamig [mixture of salt and chili powder].

16. TCUNG:- It is steamed cooked wheat flour dough balls stuffed with fat mixed with sattu.

17. SANG:- The mixture of wheat grains, peas [Spiti], horse gram etc all cooked into a thick soup, prepared mainly during winters.

18. AETH:- It is prepared by kneading wheat flour with water. It is a fried crispy thin roties.

19. MANGJANG KORI:- Buckwheat bran is kneaded and made into thick roties.

20. SHONALI:- Wheat flour is made into small ball shaped solids and fried. It is basically breakfast food.

21. KAAVI:- It is a dish which is prepared by mixing dried vegetable leaves with rice and salt. In olden times it was the favorites dish of rich families of Lahoul. 

22. MARCHU:- Wheat flour is kneaded with water, jeera, salt and ghee. Then it is made into thick roti and fried.

23. MARPINI:- It is sweet dish made by mixing roasted barley flour with ghee and sugar.

24. TCHOSO ROTI:- It is a thick roti of kodra flour kneaded with fats.  

25. TCHOG:- It is hard solid balls prepared by mixing roasted barley flour, chaang, ghee, jaggery and ratanjot during religious ceremonies.

26. DOSHA / LASI MARCHU:- It is deep fried spirals made of wheat flour.

27. SIDDU:- It is a steam cooked fermented oval dish made of wheat flour stuffed with opium seeds, walnuts, spices etc.   

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