‘Dyaliya de Childu
Kane Babru bhi Bhuli gaya
Bhuli gaya Apne
Khane da swad’

Meaning: A mother misses his son who’s far from her. Apparently, city life has tangled her son so much that he can’t find his way back home. In fact, he has even forgotten the taste of traditional snacks taste. These lines are from a Himachali song ‘Puche amma meri’ from the movie ‘Sannjh’ and is sung by Mohit Chauhan.

Are you a Pahadi residing outside Himachal? If yes then these lines are sure to ring true for you. For those who don’t know ‘Childu’ and ‘Babru’ are two Himachali dishes made in every household. Every time you go home (Himachal), you come back with these. Just Pahadi mom things!

You know what we love the most is writing about our traditions and culture. It’s like our favorite thing to do. So here we go!!

There is something for everyone in Dev Bhoomi Himachal. Here’s what is for foodies. Traditional Himachali food extends beyond face-sized burgers, mile-high mountains of chips, and forest-sized salads. The mouths and hearts of Himachalis teem with delicious dishes ranging from Siddus to Patrodre to Madra. These are my must-try savoury dishes in Himachal!

Apart from its magnificent mountain views, Himachal offers a wide variety of food. Trust us, you’re in for a treat if you’re a foodie! It is likely that you will love this place for reasons other than its beauty and that probably is, its food.

Here are some mouth-watering dishes of Himachal that deserve to be tasted, YES.

List of Traditional Himachali Food

1. Madra
2. Siddu
3. Dham
4. Mittha Bhath
5. Kullu Trout
6. Tukidya Bhath
7. Aktori
8. Patrode
9. Indre
10. Mahni
11. Chha Gosht
12. Bhey
13. Babru
14. Pakain
15. Auriya Kaddu

1. Madra

It is believed that Madra originated when brides from Chamba married into Kangri families. There is a lot of effort and labour involved in making Madras, which is reflected in their richness and taste. The type of Madra varies from region to region in Himachal. In Chamba, there is Rajma Madra, in Kangra, there is Aloo chana Madra and Dry Fruit Madra, in Mandi you’ll get Sepu Badi and dry fruit Madra. This vegetarian dish of Himachal goes best with steamed rice. The all-organic cooking method also helps to retain all the nutrients.

So why don’t you head over to Himachal and find a cafe that serves traditional food and order Madra? We know you’ll love it! 

2. Siddu

Everyone reading this probably knows about this dish. Anyone travelling to Himachal tastes them at least once. So why don’t you? You’ll find this dish mostly in Kullu, Manali, Mandi, Rohru, and Shimla. Basically, it’s just wheat flour bread. What makes it special and delicious is the way it’s cooked. Initially, the dough is prepared. Take small portions of dough and shape them into small balls and flatten them with your palm, fill the filling in the centre and give the shape of siddu. You can use fillings like walnut peanut filling, jaggery, urad dal, rajmah, and coconut as per your taste. Once the siddus are made place them in a steamer. After it has been steamed, it is fully cooked. Locals use this cooking method to preserve flavour and nutrients. Isn’t that amazing? The taste is exactly the same as it sounds. Even though the preparation of this dish takes a long time, it is worth every minute spent cooking it because of the flavour it provides. Give it a try.  

3. Dham

‘There is nothing more refined, more religious, or more unhooked than Dham! In a nutshell, Dham is a traditional feast of Himachal Pradesh that is served mostly in functions like weddings or any other festival gatherings. In Himachal, every district has its own culture and food. Dham is traditionally eaten on the ground, in rows, with your hands (without a spoon).

In a typical Dham, around 7 to 8 dishes are cooked in pot-shaped brass (yellow metal made from copper and zinc) vessels called “charotis“. The thin openings of the vessels keep the dishes hot for a very long time. Therefore, it is believed that cooking dishes in these pots gives them a particular flavour. The dishes are cooked using a wood fire in a unique channel on the ground. Dals or pulses are the main dishes of the Dham. Seeing the variety and how each dish differs in flavour, texture, and preparation method is truly stunning. A Dham requires six dishes, primarily Madra, maa ki dal, chana dal, kadhi, khatta, and meetha or meethe chawal (served at the end of the feast).

You can head to the hills for an authentic Dham if you’re looking for one.

Read More: Best Cafes in Himachal

4. Mitha Bhath

Mitha Bhath or a sweet dish is served at the end of a Himachali Dham. Essentially, it is sweetened rice cooked with raisins and dried fruits. It helps in digestion. Don’t just get up once you’re finished.
Look at the person serving Mitha 😂.

5. Kullu Trout

Those who love fish are familiar with the name trout, a fish whose very mention tingles the taste buds of people. Such a delicacy indeed. There are plenty of non-vegetarian specialities in Himachal Pradesh; trout is one of them.

Besides being famous for trout, Himachal Pradesh is also widely promoted for trout farming. Barot in the Mandi district of the state is famous for this fish, and for this very same reason, people visit this place. Additionally, you can enjoy this delicacy cooked with minimal spices to preserve the nutrients and keep the original taste of the fish. It is one of the most nourishing treats in Himachal Pradesh, served with generous portions of boiled vegetables.

Read More: 10 Best Cafes in Bir Billing that You Must Visit 

6. Tudkiya Bhath

When you’re in a hurry and don’t know what to make for lunch, do you know what to do? It is at these hours that we Himachalis turn to a quick rice dish we call Tudkiya Bhath. 

Tudkiya Bhath is the authentic pulao of Himachal Pradesh, cooked by Paharis in a very unique way. How does it differ from others? Not only does it contain Indian spices, but also onions, tomatoes, garlic, cinnamon, cardamom, lentils, potatoes, and yogurt. This gives it such a great taste that you’ll ask for more. Tudkiya Bhath is delicious when accompanied by mash ki dal and lime juice.

7. Aktori

It is a dish that is very popular during the festive season in Himachal Pradesh. To make Aktori, buckwheat leaves are cooked in wheat flour along with buckwheat leaves to make a cake or pancake. This dish originated in the Spiti Valley but is frequently prepared and enjoyed throughout Himachal Pradesh. Additionally, it is rich in protein, and has a number of health benefits, such as lowering cholesterol, controlling sugar for diabetics, and fighting cancer!

8. Patrode

This Himachali speciality is made at the end of the monsoon season when the ‘arbi’ leaves are found in abundance. Additionally, it is prepared as part of Sankranti dishes, which are prepared annually on September to mark the festival of Sankranti. Since Himachal itself is quite diverse, this recipe may differ from one region to the other.  

A paste of gram flour and selected spices is applied to the patrode, which is then rolled up and steam-cooked. It takes about 20 to 30 minutes for them to get cooked. Once they’re cooked, they’re cut into pieces and then fried on low flame until they’ve turned brown and crispy. In monsoons, Patrode+Chutney+Evening tea, ah!! What a pleasure. Our mouths are already watering!
Do try them when in Himachal.

Read More: 10 Must Visit Cafes in McleodGanj

9. Indre

Indre is made from Kulath (brown lentils) and is always cooked in winter. These are flavoured with salt and chilly.  It may look similar to Idlis of the South, but taste very different. Nowadays, people stuff them with savoury veggies, especially potatoes, and serve them with refreshing chutney.

10. Mahni

Another traditional Pahari dish is Mahni which is a mixture of black gram, jaggery, mango, or pomegranate powder. And what makes it different from the others is that it has an unusual sweet and sour flavour.

11. Chha Gosht

Traditionally prepared with lamb meat and gram flour, Cha Gosht is made with gram flour, yogurt, and spices like red chilli powder, cardamom, bay leaves, asafetida, ginger-garlic paste, and coriander powder. Nothing can satisfy meat lovers better than Chha Gosht.

Read More: Best Cafes in Dharamshala You Must Visit at Least Once

12. Bhey

Bhey is a popular Himachali dish that is made in every Himachali home. Are we right? This dish is made by boiling lotus stems and frying them lightly with vegetables, gram flour, ginger-garlic, and a few spices. It tastes even better than it looks!

13. Babru

Although Babru looks similar to kachoris, however, it is prepared differently and has a unique flavour. It is stuffed with black gram paste and served with sweet tamarind chutney. These taste equally scrumptious when eaten with chana Madra. Trust us, you will never go back to regular kachoris once you’ve had Babru.

Read More: 9 Must-Go Cafes That’ll Make You Visit Shimla 

14. Pakain

Pakain is a popular dish in the upper belts of Himachal, particularly in Shimla and Kullu. It is prepared by mixing wheat flour with yeast. Once the dough is ready, it is rolled into small rounds and stuffed with a filling of poppy or potato seeds paste with green chillies, salt, and mustard seeds. Then it is fried in oil until it turns red. People usually make Pakains when their daughters (married) return back to their home. In a Himachali household as long as there are Pakians in the house, they will be eaten every morning and evening with tea.

15. Auriya Kaddu

Auriya Kaddu, also known as kaddu ka khatta, is a simple pumpkin curry made in the traditional Pahadi style. It consists of diced pumpkins seasoned with asafoetida, bay leaves, panch phoran (five spices), Aamchoor, dry mango powder, and green chillies. For a nutty aroma, a small amount of ground mustard mixture is also added at the end. It is one of those amazing dishes that make your mouth watery!

Read More: Go Local: Try These 10 Best Traditional Food in Manali

So what do you think? Would you like to taste any of these traditional himachali foods? We heard a big YES. Just tell us which one you liked the most. And don’t forget to share this blog with a foodie. We both will be more than happy. 

And for Himachalis! Are any must-try foods in Himachal you think we’ve missed? Do share them in the comments below

Illustration By – Narinder Thakur

Frequently Asked Questions

1. Why is Himachal so famous for its food?
A key reason for the unique aroma and flavour of Himachali cuisine is that it is cooked over a slow flame and uses a lot of yogurt and cardamom.

2. Which are the top 3 traditional foods of Himachal Pradesh?
The top 3 traditional dishes of the state according to the majority would be:
1. Siddu
2. Chana Madra
3. Kaddu ka Khatta

3. What is the famous sweet dish of Himachal Pradesh?
Meethe Chawal is the sweet dish of Himachal Pradesh.

4. Which are the spices that are used in abundance in Himachal Pradesh cuisine?
There are a lot of spices used in Himachal Pradesh, especially red chillies, cloves, cinnamon, cardamom, etc., which gives the dishes a rich, aromatic flavour.