Chole Bhature (Himachal Pradesh) is a famous meal in North India that consists of spicy chickpeas eaten with bread that has been deep-fried. Pickles and onions are frequently eaten with this substantial lunch.
Sidu is a traditional wheat-based Himachali bread filled with a variety of contents, such as veggies or lentils. Usually served steamed and with chutney or ghee.
Tandoori Chai is a distinctive take on classic tea, prepared in clay cups heated in a tandoor. The tea gains a smokey flavor and a unique experience from this method.
The Kullu Valley has a specialty of freshwater trout. Usually marinated with spices, this dish grills to a soft, smoky flavor that is difficult to resist.
Aloo Tikki, crispy potato patties stuffed with herbs and spices, is a popular street snack. It's ideal for a quick snack and is frequently served with yogurt or tart tamarind chutney.
Originating in the town of Pindi, this dish consists of rich, spicy sauce cooked chickpeas. When paired with rice or bhature, it makes a satisfying and aromatic dinner.
Himachali chaat varies from region to region, but it typically includes a mix of spiced potatoes, chickpeas, and various chutneys, topped with crunchy sev for texture and flavor.