Introduction
Apart from its snow-covered peaks and beautiful valleys, Himachal Pradesh is equally famous for its lavish food heritage. The food of the state portrays its different cultures, varying geographical locations, and the common man’s way of living. The royal delights, along with the simple, homemade preparations, give the Himachali food a triumphant trail of flavors that is nothing less than a journey through the Himalayas.
Rich in originality and local ingredients, the gastronomy of Himachal Pradesh is very much like stardom with its hearty, really great, and supremely satisfying flavors. It doesn’t matter where you go, be it Kangra, Kullu, Shimla, or Chamba; every region gives out a different and unique culinary adventure that narrates the tale of the mountains.
At India Travel DMC, we don’t just take you to see the attractions but also help you uncover the true flavors of Himachal by means of local food tours, homestay dining, and cultural experiences that will make your trip a memorable one.
1. Dham—The Royal Himachali Feast
Dham is a traditional Himachali thali, served during festivals, weddings, and celebrations. It is a wholesome vegetarian meal cooked by special chefs called botis. The meal usually comprises madra (chickpeas in curd-based gravy), rajma, rice, boor ki kadi, sweet rice, and chutney.
Origin: Kangra, Chamba, and Mandi districts
Must-Try In: Traditional weddings or local dhabas in Kangra Valley
India Travel DMC Tip: Don’t miss the authentic Kangri Dham, served on banana leaves in temple festivals.
2. Siddu – The Himachali Bread Delight
This is a famous dish from the Kullu and Shimla areas. Siddu is a steamed bread that consists of wheat flour and is filled with a mixture of walnuts, poppy seeds, or mashed pulses. It is generally accompanied by ghee, mutton curry, or dal.
Origin place: Kullu & Shimla
Ghee or local chutney is the best accompaniment.
Highlights: Great for cold mountain weather—full of flavor and energy.
3. Chha Gosht – Spicy Lamb Curry
A non-vegetarian dish from Chamba, full of flavors, Chha Gosht is prepared with lamb marinated in a spicy yogurt gravy that is further infused with gram flour and aromatic spices. It is a delight for meat lovers and goes well with rice or Siddu.
Origin: Chamba region
Highlight: The curry has an all-rounded taste—tangy and spicy—and has a rich aroma.
4. Babru—Himachali Kachori
Similar to kachoris of North India, babru is a traditional Himachali snack made from a paste of black gram, which is then covered with wheat dough and deep-fried. It is often accompanied by tamarind chutney or chana madra.
Origin: Shimla and Mandi
Best Time: Breakfast or as a snack with evening tea.
5. Tudkiya Bhath – Himachali Pulao
A spicy rice dish from Mandi, Tudkiya Bhath is a local version of pulao prepared with lentils, potatoes, yogurt, and a blend of fragrant spices. The dish usually comes with mashed dal and a squeeze of lemon juice for acidity.
Place of origin: Mandi
Features: A traditional one-pot meal that is slow-cooked for deep flavors.
6. Chana Madra – Chickpeas in Creamy Yogurt Gravy
Madra is one of the principal dishes in the Himachali cuisine and is very often served in Dham. It consists of chickpeas or kidney beans simmered in thick yogurt gravy along with ghee and spices. The result is a dish that is rich, creamy, and highly satisfying.
Origin: Kangra & Chamba
Best With: Steamed rice or Babru.
7. Aktori – The Mountain Pancake
A sweet dish from the Lahaul-Spiti area, Aktori is a pancake made of buckwheat mixed with wheat flour and ghee. It is light and filling and can be served as dessert since it is usually cooked during festival times.
Origin: Spiti Valley
Best Enjoyed With: Honey or jaggery syrup.
8. Mittha – Sweet Rice Dessert
Mittha is a widely accepted sweet dish made of rice, combined with dry fruits and raisins, and sautéed in ghee. It is the most common dish prepared during festive occasions or served as part of Dham meals.
Origin: Kullu & Kangra
Highlights: Mildly sweet, rich in dry fruits, and fragrant with cardamom.
9. Bhey—Spicy Lotus Stem Dish
Bhey (or the spicy curry of lotus stem) is an exceptional Himachali dish, where the lotus stems are very finely sliced and then combined with ginger, garlic, gram flour, and spices. The outcome is a crunchy, tasty, and wholesome dish that is highly accepted in the local market.
Origin: Shimla
Highlights: Rare mountain delicacy that has a crunchy texture.
10. Patande – Himachali Pancakes
Considered as the Indian crepes of Sirmaur, Patande are sweet pancakes prepared with wheat flour, milk, and sugar, and smeared with ghee. Their flavor is similar to dosas, but they are softer and sweeter. They are commonly served as the first meal of the day or as a snack.
Origin: Sirmaur (Nahan region)
Best With: Honey or fruit jam.
11. Kaale Chane Ka Khatta
Kaale Chane Ka Khatta is a sharp and spicy black chickpea curry that is really a Hisachali home dish, especially in the districts of Kangra and Chamba. From tamarind and local spices, the dish develops its special flavor.
Origin: Kangra & Chamba
Best With: Steamed rice or local bread.
12. Thenthuk & Momos – Tibetan Influence
Areas such as Spiti, Dharamshala, and McLeod Ganj, where Tibetan-inspired dishes are a part of the local cuisine, all play their part. Thenthuk (hand-pulled noodle soup) and momos (dumplings) are comforting dishes that are especially liked during the cold evenings.
Origin: Lahaul-Spiti & Dharamshala
Highlights: Warm, hearty, and a bit of flavor.
13. Kullu Trout Fish
Kullu Trout is one of the signature non-vegetarian dishes of Himachal, which is made with the fresh catch of trout fish marinated with mild spices and then pan-fried. It’s a tourist must-have for the seafood lovers experiencing Kullu-Manali.
Origin: Kullu
Highlights: Healthy, light, and rich in the taste of the Himalayas.
14. Sepu Vadi – Lentil Dumplings in Spinach Gravy
Sepu Vadi is a typical dish from Mandi that consists of lentil dumplings, which are steamed and then cooked in a spinach and yogurt gravy. It is nutritious and rich in flavor and thus is a good representative of the rustic cuisine of Himachal.
Origin: Mandi
Highlights: Protein-rich and distinguished local favorite.
15. Chilra—Local Pancake of Chamba
Chila, which can be compared to the South Indian dosa, is a pancake made of black gram and rice batter fermented beforehand. It is usually served with a side of tamarind chutney or curd and is highly regarded as a local breakfast option.
Origin: Chamba
Highlights: A light, nutritious, and mildly tangy dish.
Best Places to Try Himachali Cuisine
Why Himachali Cuisine Is Special
Why Choose India Travel DMC for Culinary Experiences
At India Travel DMC, we not only show you the Himalayas—we also let you taste them.
Q1. What is the most popular dish of Himachal Pradesh?
Dham is the most traditional and popular dish, which is served during festivals and ceremonies.
Q2. Is food from Himachal Pradesh hot?
Very few dishes are hot; ghee, curd, and local herbs are used in a balanced manner to come up with mildly spiced dishes.
Q3. What are the places where tourists can taste real Himachali food?
Dhabas in the area, homestays, or restaurants like Himachali Rasoi in Shimla are good places.
Q4. Which non-veg dish is the first to try in Himachal?
Chha Gosht (spicy lamb curry) and Kullu Trout are the two best options.
Q5. Can I be a part of a food tour in Himachal?
Definitely! India Travel DMC conducts real food and culture tours throughout the diverse regions of Himachal.
Himachali food is a glorious portrayal of the state’s culture, geography, and heritage. From royal feasts to homely meals, every meal here is a storyteller—of warmth, tradition, and mountain life.
With India Travel DMC, you can take a culinary trip across Himachal Pradesh—tasting authentic dishes, learning traditional cooking, and getting the real essence of the Himalayas.
Himachal Pradesh is waiting for you to discover it with all its richness and wonder—the warmth of the mountains and the hearts of its people in each bite.
