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Nestled in the lap of the Himalayas, Himachal Pradesh’s natural beauty and stunning landscapes make it a hot spot for tourists who come here from across India and all over the world. The region’s rich cultural heritage is reflected in its food as well. The state's cuisine mirrors its diverse topography and climate, featuring hearty, warming dishes that are perfect for the cool mountainous weather.
Himachali food is a hearty blend of local ingredients and traditional spices and often includes lentils, rice, wheat and local vegetables. The rich, creamy texture and tanginess of yoghurt are found in some of the State’s signature dishes. Both vegetarian and non-vegetarian fare can be found in Himachal. Vegetables play a significant role in the diet, often prepared with a mix of spices and cooked in ways that enhance their natural flavours. Additionally, the cuisine includes a variety of chutneys and pickles that provide a tangy and spicy contrast to the main dishes.
Video Credit: Madhu Ki Rasoi
Meat, particularly lamb and fish, is also a significant part of the diet, prepared in ways that preserve tenderness. Another notable aspect of Himachali cuisine is its communal and celebratory nature, often featuring elaborate meals prepared for festivals and special occasions. These meals typically involve multiple courses, showcasing a range of flavours and textures that highlight the versatility of local ingredients. Steamed and fried bread varieties are common, serving as a staple accompaniment to the main dishes. These breads are often stuffed with a variety of fillings, including lentils, poppy seeds, and nuts.
Video credit: Shipra's Kitchen
The Himachali Dham
This is not a dish but a kind of meal and cultural experience. The Dham is a traditional festive meal served during celebrations and festivals in Himachal Pradesh. This elaborate meal is typically prepared by Brahmin chefs known as ‘botis’ and served on leaf plates. The meal includes a variety of dishes such as rice, dal, rajma (kidney beans), kadhi (a yoghurt-based curry), and various vegetable preparations. One of the highlights of the Dham is ‘madra,’ a rich and creamy yoghurt-based dish made with lentils or chickpeas, flavoured with a blend of spices.
Siddu
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Siddu is a popular Himachali bread made from wheat flour and is typically served with ghee or clarified butter. This steamed bread is filled with a variety of ingredients, such as mashed potatoes, poppy seeds, or walnut paste, which gives it a unique and rich flavour. Siddu is often enjoyed with dal (lentil curry) or green chutney, making it a hearty and satisfying dish. It is especially popular in the colder months. In Himachal one can also find small shops and street-side stalls making and selling Siddus.
Chana Madra
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Chana Madra is a quintessential Himachali dish made with chickpeas (chana) cooked in a rich and yoghurt. The dish is flavoured with a variety of spices, including cumin, coriander, cardamom, and cloves. The yoghurt-based gravy adds a tangy richness to the dish, while the chickpeas provide a hearty and nutritious base. It is quite different from the way other communities in India cook chana or chickpeas. Chana Madra is often enjoyed with rice or roti (Indian bread), making it a staple in Himachali cuisine.
Babru
Babru is a Himachali variation of the popular North Indian kachori, a deep-fried bread stuffed with a spiced filling. In Himachal, Babru is typically stuffed with a black gram (urad dal) paste, which is seasoned with spices such as cumin and coriander. The result is a crispy, flavourful bread that is usually enjoyed with tamarind chutney or a side of potato curry. Babru is a popular snack or breakfast item.
Kullu Trout
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Originating from the Kullu Valley, this is a dish that showcases the region's fresh river trout, which is prized for its delicate flavour and firm texture. The trout is usually marinated with a blend of local spices and herbs, then cooked to perfection. This dish highlights the simplicity and natural flavours of the ingredients, often served with rice or steamed vegetables.
Aloo Palda
Aloo Palda is a comforting potato dish cooked in a yogurt-based gravy. This dish combines the mild flavour of potatoes with the tangy richness of yoghurt, creating a creamy and satisfying meal. The gravy is typically seasoned with spices such as turmeric, cumin, and fenugreek, adding depth and complexity to the dish. Aloo Palda is often served with rice or roti, making it a popular choice for everyday meals as well as special occasions.
Patrode
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Patrode is a traditional dish made in different parts of India including Uttar Pradesh, Bihar, Gujarat, and Karnataka, apart from Himachal Pradesh. It is made with colocasia (taro) leaves, which are stuffed with spiced gram flour (besan) mixture, rolled up, and then steamed. The steamed rolls are then sliced and sometimes shallow-fried to enhance their flavour and texture. Patrode also called Arbi Ke Patte Ke Pakode, Patra or Rikwach, is known for its distinctive taste, combining the earthiness of taro leaves with the spicy, tangy filling, and is often enjoyed as a snack or a side dish.
