Himachal Pradesh is gifted with beautiful natural beauty and a vast variety of elaborate pahadi cuisines ( Traditional Food ) is also a perfect blend.
Squeaking a travel experience is only complete when you devour the authentic cuisine of the place you go. The taste of Himachali cuisine comes from the holiness of the land and its people, and Himachalis enjoy the taste of their food with their hearts. While going to Himachal do not miss out on the delicious must-try dishes.
The state promises a great number of non-vegetable delicacies. Trout is a famous dish in the Kullu region. The marinated fish is cooked in minimal spices to keep nutrients and the original taste of Trout intact. It is one of the healthiest dishes in the state. It can be easily availed in the Kullu-Manali region and Barot valley.
Thick, yogurt-based gravy that is a popular dish in Pahadi or Himachali food, mainly consists of soacked chickpeas(channa). Every restaurant serves this dish in Himachal.
Very delicious mutton. It is cooked in buttermilk and roasted gram flour. based gravy with wide array of aromatic spices. Cooked in mustard oil and served with any type of Indian bread or rice. This is one of the famous non-veg dish of the Chamba region of the state.
Famous black gram stuffed kachoris or puris. The black gram or urad dal is soaked overnight and is ground to a coarse mix, before stuffing it into the Kachoris and deep fried in oil. It is served with Channa Madra or Boondi Raita.
Siddu – the local Bread
Siddu is from wheat flour. The dough is put on the direct flame of the bonfire to be partially cooked and then later steamed to complete the cooking. The preparation of Siddu is difficult and time-consuming, but for the taste is renders, every minute of preparation is worth it. Siddu can be found in local restaurants in Himachal Pradesh.
A popuar traditional feast prepared during marriages, local festivals, and special occasions. It is a complete food not only according to Ayurveda but also nutritionally. The dishes includes Dal, Rice, Rajmah, Madra, Kadi, Khatta, Badi, Meetha and are an integral component component of the diet of the people of the state. Kangra and Chamba Dham is famous and can be easily available at restaurants in this area of state.
It is authentic pulao of Himachal Pradesh that Pahadi people cook in their own style. The dish is cooked with Indian spices with an extra add-up of lentils, potatoes, onions, ginger, garlic, and yogurt. It can be availed at any restaurant in state.
The Tibetan dishes
The food talk of Himachal cannot be completed without including the Tibetan cuisines. Being an important Tibetan colony, the food is highly inspired by the Tibetan culture. The best of which can be found in Mcleodganj and Dharamshala. Momos, thukpa Luchipoti are the famous Tibetan cuisines.
Bhey or spicy Lotus stems
Bhey is a delicious dish prepared with Lotus stems. Thinly sliced lotus stems cooked in garlic-ginger, onions, and gram flour which adds a unique taste to the dish. Easily available all over State.