In Himachal, there's something for everyone, especially foodies. From Siddus to Patrodre to Madra, traditional Himachali dishes offer a mouth-watering treat. Indulge in the beauty of Himachal through its magnificent mountain views and delicious cuisine.
Madra
Madra, a nutritious vegetarian dish from Himachal, comes in different types like Rajma, Aloo chana, Sepu Badi, and dry fruit. It pairs perfectly with steamed rice and retains nutrients through organic cooking.
Siddu
Siddu, a unique Himachali dish, is a steamed wheat flour bread filled with flavorsome fillings like walnut peanut, jaggery, urad dal, rajmah, and coconut. It's a must-try in Kullu, Manali, Mandi, Rohru, and Shimla.
Dham, a Himachali feast, is a grand celebration with 7 to 8 dishes cooked in brass vessels. It features flavorful dishes like Madra, maa ki dal, chana dal, kadhi, khatta, and meetha, offering a rich culinary experience.
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.
Kullu Trout
Trout, a delectable fish, is a non-vegetarian specialty of Himachal Pradesh, known for its trout farming. Enjoyed with minimal spices and served with boiled vegetables, it offers a nourishing and flavorful treat in the region.
Tudkiya Bhath
Tudkiya Bhath, the authentic Himachali pulao, is a flavorful rice dish made with Indian spices, onions, tomatoes, lentils, potatoes, garlic, cinnamon, cardamom, and yogurt. Best enjoyed with mash ki dal and a squeeze of lime juice.
Aktori, a popular festive dish in Himachal Pradesh, is a cake or pancake made by cooking buckwheat leaves with wheat flour. Rich in protein and offering health benefits like cholesterol control and fighting cancer.
Patrode
Patrode, a Himachali specialty, is prepared with arbi leaves and gram flour paste, rolled, steamed, and then fried to perfection. Enjoyed during the monsoon season with chutney and evening tea, it's a delightful treat.
Indre
Indre, a Himachali dish made from brown lentils, is a winter delicacy flavored with salt and chili. Often stuffed with savory veggies like potatoes and served with chutney for a delightful taste.
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.
Chha Gosht, a traditional Himachali dish, is a delectable meat curry made with gram flour, yogurt, and a blend of aromatic spices, perfect for meat lovers.
Bhey
Bhey, a popular Himachali dish, features boiled lotus stems lightly fried with vegetables, gram flour, ginger-garlic, and spices, offering a delicious treat.
Babru
Babru, a Himachali specialty, is a unique and flavorful dish resembling kachoris but stuffed with black gram paste, served with sweet tamarind chutney, and pairs perfectly with chana Madra. A delightful alternative to regular kachoris.
Pakain
Pakain, a popular dish in Shimla and Kullu, is made by stuffing wheat dough with poppy or potato seed paste, fried until red, and enjoyed daily with tea, especially when daughters return home.
Auriya Kaddu, a Pahadi pumpkin curry, is made with diced pumpkins and flavorful spices like asafoetida, bay leaves, panch phoran, Aamchoor, and green chillies, finished with a hint of ground mustard for a delightful taste.
So, what do you think? Are you tempted to try any of these traditional Himachali foods? We can sense a resounding "YES"! Let us know which one you liked the most.