Situated in the western Himalayas, Himachal Pradesh is a northern Indian state known for its breathtaking natural beauty and vibrant culture. The state also offers splendid local cuisine, including traditional foods from Himachal Pradesh that you must try on your next trip. Himachal’s food is unique because it combines simple ingredients with bold flavours, using fresh, locally sourced produce.
Each dish, loaded with aromatic spices and prepared with traditional methods, offers a unique culinary experience worth trying out. From rich lentil stews to steamed bread filled with sweet or savoury stuffing, the state has something special to offer for every palate.
This blog takes you on a journey through twelve iconic dishes of Himachal Pradesh, highlighting their delicious flavours and cultural significance. Let’s dive into the rich tastes of Himachal cuisine!
Traditional Cuisine of Himachal Pradesh
Himachali cuisine reflects the state’s rich culture and diverse geography, with ingredients sourced from locally grown cereals, lentils, meat, and rice. Below, we’ll dig into some of the most popular dishes that define Himachal’s culinary tradition.
1. Dhaam
Himachali Dish Dhaam
User: @urvashisretreat
Regarded as the king of Himachali cuisine, Dhaam is a traditional complete meal that is packed with flavours and nutrients. Often prepared during celebrations and festivals, Dhaam is a traditional platter featuring a variety of local delicacies.
It consists of a vegetarian thali with a variety of dishes such as Rajma, green lentils, rice, and sweet jaggery, all cooked in pure ghee. One of the highlights is the ‘Khataa,’ a tangy sweet-and-sour sauce made with tamarind and jaggery, adding the perfect balance to the other flavours.
The platter also includes local curd and boor ki kadi, a dish made from boor dal and yoghurt. Dhaam is typically prepared by ‘Botis,’ special chefs who have preserved this culinary tradition through generations.
2. Madra
Madra
A popular delicacy originating from the beautiful district of Chamba, Madra is a testament to the rich culinary heritage of Himachal Pradesh. It is primarily a chickpea-based curry, but its sumptuous flavours, enhanced by various spices, set it apart from ordinary chickpea dishes.
The star ingredient of Madra is either soaked Kabuli Chana (chickpeas) or vegetables, which are slow-cooked in a delimited gravy radiating the bold flavours of a variety of spices like cumin, cinnamon, cardamom, cloves and coriander powder. The dish gets its distinct creamy texture from the addition of yoghurt and its characteristic aroma from a potpourri of spices.
The lip-smacking culinary delight Madra is best savoured with rice or roti and has found a permanent spot on the Himachali Dhaam Platter. The unique preparation technique, along with the blend of unique spices, make Madra a must-try dish on your visit to Himachal Pradesh.
3. Siddu
Siddu
User: @dreamhamtamanali
Siddu is one of the most popular foods in Himachal Pradesh. It is a local variety of bread often paired with a side of ghee, dal or green chutney, sometimes served as a complement to the main course of mutton. Many local restaurants serve this tasty concoction, which is prepared with wheat flour and yeast two hours before cooking to achieve the perfect fluffiness.
Hidden inside the fluffy exterior of the Siddu is a stuffing of choice. Smashed boiled green peas, roasted peanuts, walnuts, almonds, and paneer are commonly used for stuffing.
The characteristic flavour of Siddu comes not just from the stuffing but also from the cooking method. The dough is lightly roasted over direct flame and then steamed, giving it a unique taste.
4. Babru
Babru
A local hot favourite in Shimla and reminiscent of the North Indian Kachoris, Himachali kachori Babru adds a Himachali twist to this popular snack. It is a type of flatbread or puri made with black gram filling. Its preparation involves kneading wheat flour dough and using soaked and ground black gram for stuffing.
Once the dough is stuffed with black gram paste, it is rolled into disc shapes and deep-fried in hot oil until it puffs up. The crispy Babrus are often served hot accompanied by Tamarind Chutney. A perfectly cooked Babru is golden on the outside, soft on the inside, and has a delectable filling that offers a flavour blast with each bite.
Crispy, delicious, and flavourful, Babrus make for a wonderful snack that can be enjoyed anytime, especially during the cold weather in Shimla, ideally paired with a hot cup of tea.
5. Kullu Trout Fish
Kullu trout fish
User: @thehungerrtales
One for the non-vegetarian enthusiasts, the Kullu Trout Fish is a must-try delicacy whenever you visit Kullu. Freshwater trout fish are abundant in the icy rivers of Himachal Pradesh.
Served with an assortment of boiled vegetables and rice, Kullu Trout Fish offers a balance of taste and health. Healthy, tasty, and enriching, this dish is ever-present across various restaurants in Kullu.
So, whether you’re a seafood lover or just up for tasting the local non-vegetarian cuisine, Kullu Trout Fish won’t disappoint.
6. Chha Gosht
Chha Gosht
Chha Gosht, a Himachali non-vegetarian delicacy, is loved by all hardcore meat lovers. This dish introduces you to a different facet of Himachali cuisine that remains hidden behind its more famous vegetarian counterparts.
To prepare Chha Gosht, lamb is marinated and slow-cooked in a gravy made of gram flour and yogurt. The luscious flavour comes from the combination of traditional Indian spices such as coriander powder, asafoetida, bay leaves, clove, and red chilli powder.
A pasty mixture of ginger, garlic and green chillies lends a blast of flavour to the dish. Traditionally served with rice, the aromatic Chha Gosht counts amongst the most delicious delicacies offered by Himachal Pradesh’s culinary repertoire.
7. Kaale Channe ka Khatta
Kaale Channe ka Khatta
A popular dish in the Kangra region of Himachal Pradesh, Kaale Channe Ka Khatta is a delightful preparation involving black chickpeas in a tangy gravy. To make this classic pahadi dish, boiled black chickpeas are cooked in a mix of spices like coriander powder, mint powder, fennel seeds, and tamarind, creating a tantalising blend of sour and spicy flavours.
Kaale Channe Ka Khatta enjoys great popularity in the local households of Himachal Pradesh and is often served with Madra, another traditional Himachali dish, thus creating an exciting combination of flavours for your taste buds.
8. Bhey or Spicy Lotus Stems
Bhey
Bhey, also known as spicy lotus stems, is a locally acclaimed delicious dish that is considered a traditional food of Himachal Pradesh and has been embraced lovingly in the households of the Himachali people. This unique dish is prepared using lotus stems, which are finely sliced and cooked with gram flour, ginger, garlic, onions and aromatic Indian spices like turmeric powder, chilli powder, and coriander powder. Cayenne pepper adds spiciness and lifts up the flavour profiles of the dish, contributing to its great taste.
The dish bears a crunchy texture and a vibrant, delicious burst that thoroughly indulges your senses. The earthy taste of lotus stems blends harmoniously with the flavour of the spices, promising an unforgettable culinary experience. Enjoy this heartwarming delicacy wherever you go in Himachal Pradesh, underscoring your culinary journey with authentic Himachali flavours.
9. Tudkiya Bhath
Tudkiya Bhath
A native of the region of Chamba, Tudkiya Bhath is a delectable rice dish loved by locals and tourists alike, and it is considered a famous food of Himachal Pradesh. It might look like a regular pulao at first glance, but it offers so much more. Tudkiya Bhath is cooked with rice, ghee, lentils, potatoes, yoghurt, and veggies like tomatoes, garlic, ginger, and onions.
What makes it different is the addition of Indian spices like cardamoms, cinnamons, and bay leaves that lend it a unique flavour. Steeped deeply in Himachal Pradesh’s food culture, Tudkiya Bhath offers a mesmerising mix of tastes and aromas that captivate your senses. Culturally rich and packed with flavours, this dish is usually served with mashed daland a squeeze of lime juice.
Sample this traditional delicacy and enjoy the delightful interplay of earthy flavours and aromatic spices, reflecting the true essence of Himachal cuisine.
10. Aktori
Aktori
User: @nikhilkirasoi
Aktori is a delightful dish that originates from the mystical Spiti Valley but is relished by the people of Himachal Pradesh across the state. Also called “Buckwheat cake”, it is a special type of cake or sweet pancake made of buckwheat leaves cooked in wheat flour using milk, sugar, water, and baking soda. The preparation forms the shape of a cake or pancake, which is cut into slices to be served.
The natives mostly prepare this sweet bliss during significant festivities and celebratory events. Despite its simplicity, Aktori is an indulgent treat that brings unique tastes and textures. Best savoured warm, every bite of Aktori offers a soft, slightly crumbly texture that melts in your mouth, amplified by the subtle sweetness of pure honey or ghee drizzled on top. A taste of Aktori will let you teeter between the realms of dessert and wholesome bread.
11. Thukpa
Thukpa
Thukpa, originating from Tibetan cuisine, has found a beloved spot in the Himachal Pradesh food culture. It is a refreshing noodle soup that can be prepared with or without meat.
Servings of freshly chopped vegetables such as tomatoes, onions, and carrots are combined with hand-pulled noodles, seasoned with ginger and garlic paste, and simmered to perfection. The essence of Thukpa lies in its simplicity, providing warmth and comfort in every spoonful, especially during cold winter nights.
12. Chicken Anardana
Chicken anardana
Chicken Anardana is a classic non-vegetarian dish from Himachal Pradesh that features chicken with an unexpected twist of dried Pomegranate seeds. The dish delivers a delectable balance of sweetness and tartness that keeps your palette intrigued.
The recipe calls for chicken marinated in a delightful mix of local spices, including garam masala, along with dried pomegranate seeds, which are then slow-cooked until tender in a yoghurt-based rich gravy. This unique combination makes Chicken Anardana an indelible part of Himachal’s culinary heritage.
To truly experience the unique flavours of this special dish, have it with a serving of basmati rice or rotis. It pairs wonderfully with any Indian bread of your choice to create a satisfying meal or dinner.
Conclusion
From the hearty Dhaam to the delectable Siddu, the Himachal cuisine offers a medley of flavours that takes your taste buds on an incredible culinary journey. Each dish is rich in history and culture, reflecting the time-honoured traditions and practices of the region.
Due to the simplicity of preparation methods, the essential nutrients are retained, making the dishes nutrient-dense besides being delicious. The use of locally sourced, fresh ingredients lends an unmatchable freshness, enhancing the overall culinary experience on your visit to Himachal Pradesh.
Trying out traditional foods during a trip gives travellers the opportunity to connect with the local culture on a deep level, and Himachal Pradesh certainly doesn’t disappoint on this front.
So, be it a hot steaming bowl of Thukpa, the tongue-tickling Chha Gosht, or a sweet serving of Mittha, embark on a culinary adventure during your venture into Himachal Pradesh to savour these delectable Himachali cuisines.
Frequently Asked Questions
What is the cuisine of Himachal Pradesh known for?
The Himachal cuisine is renowned for its variety and unique flavours, often a mix of Pahari and Indo-Tibetan culinary styles. Featuring aromatic spices, lentils, rice, and red meat as predominant ingredients, traditional Himachali dishes exhibit bold flavours set against the comforting warmth of hearty preparations.
Are there non-vegetarian options in traditional Himachali cuisine?
Yes, Himachali cuisine caters to non-vegetarian tastes as much as it does to vegetarians. Some of the popular non-vegetarian dishes include Chha Gosht, Kullu Trout Fish, and Chicken Anardana, each offering a unique blend of flavours that will leave meat lovers wanting more.
What is Himachal Pradesh’s popular sweet dish?
Himachal Pradesh is known for a variety of sweet dishes, one of which is the traditional Mittha, one of the best things you can enjoy to end your meals on a sweet note. It is prepared with sweet rice mixed with dry fruits and raisins. Another popular dessert is Aktori, a sweet pancake made of buckwheat leaves cooked in wheat flour.
What is the famous dal in Himachal Pradesh?
One of the most staple and well-known dals in Himachal Pradesh cuisine is the ‘Madra’. Traditional ‘Madra’ is a thick, yoghurt-based gravy dish made primarily using soaked chickpeas or vegetables and a host of aromatic spices, offering a burst of hearty flavours in every spoonful, similar to the famous aloo palda.
