Snow-capped mountains, thick forests, waterfalls, and rivers abound throughout Himachal Pradesh’s spectacular natural splendour. Himachal has a delightful mix of ethnic and traditional cuisine in addition to its natural beauty. Traditional foods of Himachal Pradesh is an another reasons to fall in love with it.
Famous Traditional Foods of Himachal Pradesh
Plant-based and animal-based foods are the mainstays of Himachali cuisine. Fresh vegetables and animals such as sheep and goats are used in the majority of the recipes. The majority of the foods are delectable and packed with nutrients and wellness. Slow-cooked having a distinct scent and flavor, this state’s traditional and well-known foods are slow-cooked. All culinary items have different preparation ways and flavors in each of Himachal’s 12 districts. Let’s have a look at some of the famous and traditional foods of Himachal Pradesh that you must try when you Travel to Himachal.
Dham
Dham is a well-known Himachal Pradesh meal and a traditional Himachal Pradesh cuisine. It is a traditional Himachal Pradesh feast eaten during festivals, weddings, special occasions, and auspicious days. This dish is a delicious and nutritious snack that looks like a tray of delightful meals.
Dham dish is served on leafy plates known as “Pattal” or “Pattlu” (in the local Himachali language). Plain rice is served with a variety of dals, rajma, yoghurt curry, Madra, sepu badi, and various lentils and vegetables, followed by a sweet dish called “Meetha Bhath.” Dham is made by “Botis,” or special chefs. This dish is known as “Kangari Dham” or “Chambyali Dham” and is prepared all throughout Himachal Pradesh.
Babru
Babru is a unique culinary delicacy that is similar to Kachoris in North India, however the preparation of this snack known as “Bbru” has a special twist. It resembles a deep-fried puri and is available in both sweet and savoury forms. This dish is similar to a flatbread dough loaded with a mixture of Urad dal/Black gramme dal and a sweet flatbread dough stuffed with jaggery and almonds. It has a crisp texture and is typically eaten with tamarind chutney or a dish known as ” Chana Madra.”
Patrode
Patrode cuisine is the most well-known Himachali cuisine, and it is enjoyed by all Himachalis. Arbi leaves are used to make this dish ( Colocasia). The gramme flour (besan) paste is made with all of the Indian spices, then put all over the Arbi leaves before being rolled and steamed for 20-30 minutes. This dish is half-cooked after steaming, then sliced into pieces and fried in oil, and lastly served. Patrode, a snack meal popular in Himachal, is served with tea or chapatis.
Tudkiya Bhath
Tudkiya Bhath is a delicious Himachal Pradesh specialty. It’s similar to pulao, but it’s not made the same way. This dish is made with rice and Indian spices, with lentils, potatoes, and yoghurt added for flavour, as well as onion, tomatoes, and garlic. For the greatest flavour, serve this Tudkiya Bhath with mash dal and lime juice.
Chana Madra
Himachal Pradesh’s gastronomic culture is represented by Chana Madra, one of the state’s most famous and traditional dishes. It’s made from chickpeas (White Chana) that have been soaked overnight. This is a sour meal that is seasoned with cumin, cinnamon, cloves, coriander powder, and turmeric powder and fried in oil. Rice, chapatis, and another dish known as “Babru” go well with it. It is served to visitors at various rites, such as weeding and celebrations.
Siddu
Himachal Pradesh is known for its Siddu dish. This delicacy, which is stuffed with mutton and vegetables, is made with wheat flour. Preparation necessitates a significant amount of time and effort. The dough is filled with mutton and vegetables and roasted directly on the flame until half done, then steamed for a few minutes to retain the flavour and nutrients of the dish.
Bhey
Bhey is a well-known Himachali delicacy that can be found in almost every local family, and Himachalis adore it. For a unique taste and spicy flavour, bhey is produced with thinly sliced lotus stems that are cooked with ginger, garlic, onion, and grame flour.
Chha Ghost
This dish is one of Himachal Pradesh’s most popular non-vegetarian cuisines. It is created with marinated lamb that is cooked in a thick sauce of gramme flour and yoghurt with all Indian spices such as chilli, cardamom, coriander powder, and ginger-garlic paste to enhance the flavour. Because it tastes best when eaten with rice, this meal is also known as ” Meat Bhath.”
Kullu Trout Fish
Trout fish is a popular delicacy in Himachal Pradesh’s Kullu area. Trout fish is used in this dish. The trout is marinated and then cooked with minimum spices in this dish to keep the fish’s flavor and nutritional value. This entree comes with sauteed vegetables and potatoes on the side. In Himachal, this is regarded as the tastiest and healthiest cuisine.
Aktori
In the Lahul-Spiti valley, this meal is exclusively served during festivals and celebrations. This delicacy is akin to a wheat-flour buckwheat leaf pancake. The people of Himachal Pradesh treasure and respect this holiday dinner.
Also Visit – Things to do in spiti valley
Aloo Palda or Kaddu
This dish is only given during festivals and celebrations in the Lahul-Spiti valley. This delicacy is similar to a buckwheat leaf pancake made with wheat flour. This holiday feast is treasured and respected by the people of Himachal Pradesh.
Bhuji
Bhuji is a traditional Himachal Pradesh dish that can only be found in remote portions of the state. This dish is created with “Bhuji,” a sort of leaf that is similar to spinach leaves. In the creation of this dish, arbi leaves are employed (Colocasia). The bhuji and arbi leaves are chopped and sautéed with onion and ginger garlic paste, then seasoned with Indian spices like chilli, coriander, cumin, and turmeric powder and cooked for a bit on a low burner. To make this dish with dried leaves, dry them and store them in a container for a long time.
Mittha Bhath
This dish is a traditional and authentic Himachal Pradesh dish that is typically served during festivals, weddings, and other special occasions. Rice is cooked in sweet sugar or jaggery and then stuffed or decorated with raisins and dry fruits in this delectable dish. This is produced throughout Himachal Pradesh.
Kale Chane Ka Khatta
It’s a well-known and famous acidic and sour Himachal Pradesh cuisine dish. This dish is typically offered during festivals, wedding ceremonies, and dham feasts. It’s made with black chickpeas (Kale chane) that have been soaked and then cooked with tamarind (immli) gravy and all of the spices. It goes great with plain rice. It has a tangy, sour, and spicy taste to it.
Tibetian Dishes
Tibetan food has grown in popularity in Himachal Pradesh, where the Tibetian colonisation is a big part of the state. Thukpa, Tingmo, Luchipoti, Thentuk, and dumplings are some of the notable Tibetan cuisines found in this state ( famous as momos).
Also Visit – Famous Foods Of Leh Ladakh
The daily foods of Himachal Pradesh is simple and comparable to that of other northern Indian states. There is no better way to spend your time in Himachal Pradesh than by sampling Himachal Pradesh food. If you’re planning to visit Himachal Pradesh Tour Packages from Surat then don’t miss the taste of these delicious food. If you have any additional enquiries, you can contact us as the best travel agency in Mumbai.
