Himachal Pradesh is a hilly land full of tribes and cultures that exhibit a harmonious blend of ancient customs and contemporary lifestyles. Every corner of Himachal Pradesh resonates with a unique charm and warmth, from the colourful festivals that punctuate the calendar to the melodious tunes of folk music echoing through its valleys. Along with the products of cultures, such as festivals and regional music, another element of a rich culinary tradition flourishes. The diverse flavours of local communities, coupled with the stunning natural landscapes, make it a haven for adventurers, cultural and food enthusiasts and seekers of tranquillity alike. Whether exploring its historic temples, savouring the flavours of local cuisine, or embarking on exhilarating treks, Himachal Pradesh offers an immersive journey into the heart of India's mountainous heritage. We have curated a list of top cuisines you must try whenever you find yourself in the hilly land.
Madra or chana madra is a popular dish in Himachal Pradesh, especially in the Chamba district. This dish is prepared using soaked chickpeas or a mix of vegetables that are blended with a fragrant mix of spices such as cumin, cardamom, cloves, cinnamon, coriander powder, and turmeric powder. Its delicious taste makes it a favourite among locals and tourists alike, and it can be found in most restaurants across the state. To get the best experience, complement the dish with chapatis, rice, and the traditional Himachali speciality, babru. By doing so, you can savour the authentic flavours of Himachal Pradesh and enjoy the ultimate gastronomic experience.
Dhaam, a culinary gem of Himachal Pradesh, offers a wholesome dining experience. It includes a spicy curry of red kidney beans, fried dal, rice, boor ki kadi, curd, sweets, salad, and jaggery. This meal is commonly served during festivals and gatherings, and locals highly regard it. Himachal Pradesh's culinary prowess is evident through specialised chefs known as botis. To savour the authentic taste of this meal, indulge during your visit to Himachal Pradesh, particularly in bustling towns like Manali or Chamba.
Siddu is a popular traditional delicacy of Himachal Pradesh that attracts visitors with its irresistible taste, representing the essence of the state's culinary tradition. This local bun is made with wheat flour and yeast dough that is filled with a unique blend of ingredients and then cooked in a distinctive way to enhance its flavour. The cooking process begins with the dough being roasted over direct flame, which gives it a smoky flavour, before being steamed to perfection to create a blend of flavours and nutrients. This cooking technique, cherished by locals, helps preserve the ingredients' goodness while imparting an unparalleled depth of flavour. For an authentic experience, savour siddu alongside traditional Himachali main course dishes such as vegetables or mutton, allowing the symphony of flavours to unfold in every bite.
Aktori is a dish made from the delicate leaves of buckwheat, hailing from the beautiful landscapes of Himachal Pradesh. This delectable cake or pancake originated in the Spiti Valley and has become a beloved dish enjoyed across the state. To make aktori, buckwheat leaves are cooked with wheat flour, milk, water, sugar, and baking soda. This dish is known for its simplicity yet irresistible flavour. It is a festival-favourite and emblematic of the culinary heritage of Himachal Pradesh. You can elevate its taste by drizzling it with ghee or honey. To experience the authentic taste of aktori, look for eateries in the serene landscapes of Spiti Valley and Lahaul. There, you can find the finest renditions of this dish, promising a gastronomic journey like no other amidst the breathtaking vistas of Himachal Pradesh.
Babru is a culinary masterpiece of Himachal Pradesh that sets itself apart from its North Indian counterpart, the kachori, with its unique preparation and distinctive flavour profile. This delectable dish features flattened bread or puri made from wheat flour and a flavorful black gram paste filling, making it stand out from the rest. Babru is widely savoured across the state and often served with sweet tamarind chutney, adding a delightful contrast of flavours. For an exquisite culinary experience, pair it with chana madra, which elevates its taste to new heights. To enjoy babu to the fullest, have it with a steaming cup of tea, especially during the chilly winter months when its warmth and flavour provide the perfect comfort.
