Himachali cuisine goes far beyond the festive Dham! Here’s a taste of local dishes that showcase the state’s diverse food culture across districts.
1. 🌾 Siddu (Kullu & Mandi)
- A steamed wheat bread stuffed with lentils or vegetables, best enjoyed with ghee and chutney.
2. 🐟 Trout Fish (Tirthan & Barot)
- Farm-fresh Himalayan trout, grilled or curried, served with local herbs.
3. 🥘 Chha Gosht (Chamba)
- Spicy lamb cooked in yogurt and gram flour gravy. Robust and deeply satisfying.
4. 🍚 Tudkiya Bhath (Mandi)
- Spiced rice cooked with lentils, yogurt, and potatoes—a flavorful one-pot meal.
5. 🌰 Bhey (Shimla & Solan)
- Thinly sliced lotus stem sautéed with spices. Crunchy, unique, and addictive.
6. 🫓 Babru (Shimla Region)
- A Himachali spin on the kachori—stuffed with black gram paste and deep-fried.
7. 🍯 Mittha (Kullu & Kangra)
- A sweet saffron rice dish topped with raisins and dry fruits, typically served after a dham.
📌 Eat Local, Eat Fresh
Most of these dishes are best found in homes or traditional dhabas. So, ditch the fast food chains and ask your homestay host what’s cooking—you won’t regret it.