“Taste the Tradition: Himachal Pradesh’s Famous Foods Revealed”

Himachal Pradesh is not only known for its snow-capped mountains and beautiful valleys, but also for its delicious and traditional food. The food here is linked to the local traditions, climate and culture. The food prepared in the hilly areas is not only delicious, it also warms and strengthens the body. Himachali food is simple yet delicious. The dishes here are cooked on low flame and desi ghee, curd, pulses and special spices are used in them.

Be it Dham served in weddings or Siddu eaten in winters, every dish reflects the tradition and intimacy of Himachal. Himachal’s food is also special because it is made according to nature and with home made ingredients. In this article, we will learn about the 5 most famous and popular dishes of Himachal Pradesh which every food lover must try once. These dishes not only reflect the taste but also the culture and love of Himachal.

1. Siddu

Siddu is a special and tasty dish of Himachal. To make it, wheat flour is kneaded by adding lukewarm water and some yeast (or curd). Keep it covered for 4-5 hours so that the dough swells. For the filling, mix ground lentils (urad or chana), some walnuts, green coriander, ginger, garlic, green chillies and salt. Now make dough balls, fill them with this masala and close them properly.Then steam it in a steamer or cooker for 15-20 minutes. Eat hot Siddu with ghee and chutney, it tastes very delicious.

2. Dham

Dham is a traditional thali meal of Himachal, which is prepared on special occasions. It is prepared by special cooks called Boti. Dham consists of Rajma, Chana Madra, Moong Dal, Kadhi, Meetha Chawal (Jaggery) and Rice. Soak rajma and chickpeas overnight and cook them with spices (bay leaves, cinnamon, cardamom). To make madra, cook boiled chickpeas on low flame in curd and mild spices. Make moong dal mildly spicy. Curd and gram flour are used in kadhi. Everything is served on a pattal with rice.

3. Madra

Madra is a traditional dish of Himachal Pradesh, which is mainly made from Chana (Kabuli Chana) or Rajma. First, soak the Chana overnight and then boil it. Heat Desi Ghee in a pan, temper cinnamon, bay leaves, cloves and asafoetida in it. Now add curd (whipped) in it and cook while stirring continuously until the oil separates. Now add boiled chickpeas, salt, turmeric, coriander powder and cook on low flame for 15–20 minutes. Finally add garam masala and green coriander. Madra is ready, serve it with rice.

4. Babru

Babru is a traditional Himachali snack, which is like a kachori. To make it, first soak black gram (kala gram dal) overnight. Grind it the next morning and add ginger, green chillies, salt and a little garam masala to it. Now knead a dough like puri from wheat flour. Make small balls and fill them with lentil mixture and roll them to make them round like puri. Then fry them in hot oil on low flame till they become crispy. Serve hot baburu with tamarind chutney or curd. It is especially liked in winters.

5. Tudkiya Bhath

Tudkiya Bhath is a traditional spicy rice dish from Himachal Pradesh. It is made with spices, pulses and yogurt. Wash and soak 1 cup basmati rice. Heat ghee in a cooker, add 1 teaspoon cumin, cinnamon, cloves, bay leaves. Then fry finely chopped onion, garlic, ginger and green chillies. Now add chopped tomatoes, boiled potatoes, some lentils. Add turmeric, coriander powder, garam masala and salt. Then add 1/2 cup curd. Add soaked rice and add water as required. Let the cooker whistle twice. Add lemon juice and coriander leaves on top. Tudkiya Bhath is ready – serve hot with pickle or curd.