Celebratory dinner in Himachal Pradesh, prepared by 'Botis' chefs, consists of rice, dal, rajma, curd, and Boor Ka Khatta, served on leaf plates.
Chana Madra is a spicy, yoghurt-based meal featuring chickpeas, soaked overnight, boiled, and cooked in a creamy stew with various spices.
Babru, a snack made from soaked and ground black gram dal, is a delicious and filling snack often served with tamarind chutney or Aloo ki Sabji.
Rice dish with lentils, yogurt, tomatoes, potatoes, and spices, served with mash dal, is renowned for its rich, pleasant flavors.
Bhey is a unique Himachali cuisine dish made from finely sliced lotus stems, cooked with ginger, garlic, onions, and spices.
Kullu Trout is a popular Kullu dish made with fresh trout fish marinated in spices and cooked to perfection.
Aloo Palda is a traditional Himachali meal made from potatoes in yoghurt-based sauce, seasoned with spices like cumin, turmeric, and coriander, served with rice or roti.