11 dishes you should not miss when in Himachal Pradesh

The snow-clad mountains, lush green valleys, the melodious rhythm of waterfalls and the mere imagination of the enchanting serenity takes your soul to the hills. And when you think of a rejuvenating experience, the first thing that comes to mind is a vacation and if you happen to be a North Indian, then first on your list of hill stations would be Shimla or Manali.

Interestingly, no matter how many times you have been to these hill stations, each time you explore something good and enticing, which makes it worth the travel. In fact, when it comes to Himachal Pradesh, it’s not just Shimla, Kullu Manali or Kasauli, every nook and corner has something amazing to offer! Right from serene environment, to colonial touch of history to some indulgent delicacies it has everything to immerse your soul into a memorable experience.

There are people who travel to explore and there are people who travel to eat! No matter which category you fall in, trying the best of regional cuisine happens to be the most exciting part of any trip. Well, with that idea in mind, let’s take you through a culinary journey to the hills of Himachal.

Another dish from the hills of Chamba, Tudkiya Bhath is an authentic delicacy of Himachal Pradesh. This pahadi-style pulao is a perfect dish to savour during special occasions and festivals. In fact, most authentic restaurants in the region serve this delight. Made with the goodness of rice, lentils, potatoes and yoghurt along with onion, tomatoes, garlic, cinnamon, cardamom, Tudkiya bath tastes best when served with mashed dal and few drops of lime juice.

This super amazing delight is prepared with wheat flour and is served with mutton delicacy and veggies. It looks similar to litti or batti, the wheat flour is kept for 4-5 hours before, the dough is cooked and is later steamed. You can find this delight in local restaurants and indulge in the goodness.

Also known as Pahari Aloo Palda is a creamy potato subzi simmered in yogurt. This gravy dish is sweet with a bit of sourness in it. It is a common dish of Himachali cuisine that people often make with potatoes or it can also be made with a mixture of vegetables as well.

This dessert dish has the perfect blend of sweetened rice, dry fruits, kesar and raisins. Regarded as the traditional sweet dish of Himachal Pradesh, it is prepared for festivals and special occasions.

Regarded as one of the healthiest dishes of Himachal Pradesh, Kullu Trout fish is a traditional preparation where marinated fish is cooked with minimal raw spices that keep the nutrients intact. It is best served with boiled veggies and steam rice.

Khatte Chane is one of the most popular dishes from Himachal that is an integral part of traditional thali called Dham. Made with black chickpea, gram flour, spices and jaggery this traditional dish is also called “Channe ka Khatta” or simply “Khatta”. This recipe is sweet and sour in taste, with a strong flavour of mustard oil and is usually eaten with rice in the Himachal region.

This traditional thali happens to be the soul of most festivals in Himachal Pradesh. Dhaam is a mix of various delicacies, which together make for a sumptuous meal. Dhaam includes dishes like dal, rajma, rice, curd, boor ki Kadi along with some jaggery.

Made with the goodness of soaked chickpeas and a melange of spices like cloves, cinnamon, cardamoms, cumin, coriander powder and turmeric, this traditional Himachali delicacy is a perfect amalgamation of taste and aroma. It hails from the chamba district and taste best with both rice as well as warm chapatis.

You will find this is every nook and corner of Himachal Pradesh, this delight is prepared with sliced lotus stems and is cooked with ginger-garlic, onions and gram flour, which simply adds to the taste of the dish.

This amazing delight is for non-veg lovers! Made with the goodness of marinated lamb cooked in the gravy of gram flour and yogurt. This authentic delight is a perfect amalgamation of Indian spices such as cardamom, red chili powder, coriander powder, bay leaf, asafoetida and ginger-garlic paste.