A delicious curry made with chickpeas, yogurt, and a variety of aromatic spices, Chana Madra is a must-try dish in Himachal. It's especially famous in the Chamba region, where it's typically served with steamed rice.
Sidu is a traditional Himachali bread made from wheat flour, kneaded with yeast and cooked over a fire. Often stuffed with ingredients like nuts and spices, Sidu is served with ghee or a side of chutney.
Dham is a traditional Himachali feast, particularly enjoyed during festivals and special occasions. It includes rice, dal, and a variety of other dishes, with the star of the show being the fiery red "madra" gravy.
Aloo Ke Gutke is a spicy, tangy potato dish that is a staple in Himachali kitchens. The potatoes are sautéed with mustard seeds, dry ginger powder, and red chili powder, giving it a unique flavor profile.
This refreshing dish is made with boiled chickpeas, chopped veggies, and seasoned with lemon, salt, and spices. A popular street food, Chana Chaat is perfect for those looking for a light, healthy snack.
Patrodu is a special dish made with colocasia leaves stuffed with a spicy filling of rice flour, gram flour, and spices. The leaves are then steamed to create a unique roll-like snack.
Trout fish, sourced from the cold waters of Himachal’s rivers, is a must-try for seafood lovers. The fish is often marinated in local spices and grilled or fried to perfection.