The North Indian Tourist and Hilly state of Himachal Pradesh boasts of a cuisine unique and particular to its own; having said that, a deep influence in the Himachali cuisine comes from the states that surround Himachal Pradesh namely Punjab and Tibet. Another strong factor in the cuisine of Himachal Pradesh is its unique climatic as well as geographical outlook which has deeply shaped its culinary culture.  The everyday culinary experience of a Himachal echoes the ones tasted by north Indians each day. Although Paddy, maize and rice are the basic constituents of an average meal, the culinary preferences vary from one region to another. Consequently, despite the fact that in the desolate region of Kinnar, Spiti and Lahaul, local grain similar to millet barley and buckwheat are mostly preffered, on the other hand, areas with rural custom use huge quantity of milk and its by products to cook their meals.

In Himachal, the Food preferences change from one region to another. Usually the people of Himachal prefer having a non vegetarian meal full of spices that include cinnamon, Cardamom, red Chilies and Clove. The standard Himachali food cooks every sort of meat, pulses and cereal dishes.

Celebrated ‘Sidu’ is a sort of bread baked out of the wheat flour. After being kneaded, The dough is set apart for some hours to allow yeast to settle and make it rise. After a fat stuffing, The Bread is then cooked on a sluggish bonfire and is later steamed. Normally eaten with Dal, Ghee or Mutton, Sidu is one of the famous Himachal delicacies. In several regions, ankalos prepared with rice flour are cooked during festivities. In the dehydrated Lahaul-Spiti valley, the plants of buckwheat are mix with wheat flour and made into cakes called aktori. Patande (a sort of pancake) is a specialty in the Sirmaur area.

Himachal during the high time of its festivals prepares itself to enjoy the savor brought with the Ankalos, which are traditionally cooked with the gram flour. Patande, a type of warm cake dish is famous in the Sirmour district of Himachal Pradesh and is known for its rich taste.

Other than that, the food culture of Himachal Pradesh also has a broad assortment of further Indian and intercontinental cooking preparations such as Thai, South Indian, Italian and Chinese.

Staple Food of Himachal

Generally, maize, rice and barley is the staple food across the state of Himachal Pradesh. However, A closer look would reveal that the culinary tastes vary with each region. The Districts in the north of Himachal like Spiti and Lahaul are comparatively dry and therefore they employ hardier grains like buckwheat, Barley and Millet in their dishes.  Talking of the southern dishes, the use of Milk and Milk products are higher there considering their pastoral culture.

Characteristically, the standard family food (dinner and lunch) includes Indian bread or roti, steamed rice, curried lentils, mixed vegetables and a non vegetarian dish. In the breakfast, himachalis usually have a generous amount of cereal.

Celebrated ‘Sidu’ is a sort of bread baked out of the wheat flour. After being kneaded, The dough is set apart for some hours to allow yeast to settle and make it rise. After a fat stuffing, The Bread is then cooked on a sluggish bonfire and is later steamed. Normally eaten with Dal, Ghee or Mutton, Sidu is one of the famous Himachal delicaciesIn Himachal, the Food preferences change from one region to another. Usually the people of Himachal prefer having a non vegetarian meal full of spices that include cinnamon, Cardamom, red Chilies and Clove. The standard Himachali food cooks every sort of meat, pulses and cereal dishes.

As a custom in mountains everywhere, The Locals are used to meat dishes which are an integral part of their meal. Often used as an accompaniment to compliment the vegetarian meal, Non vegetarian dishes in general and the dishes of red Meat in particular are a treat.

Festive Food & Drink

On the zenith of festive food preparation lies Dham.It is always prepared by botis who are ancestral Brahman Chefs.  Dham is a meal whose preparation begins one night before the actual lunch is to be served on traditional leaf plates. In Chamba, the characteristic list of options for a dham would begin with rice, rajma or the red kidney beans and moong dal or green lentil broth prepared. This merriment makes way for the boor ki kari & a dark lentil i.e. mash dal. Completed by khatta i.e. sweet & sour sauce prepared with gur (jaggery) and tamarind, the dham punctuates itself with a mittha or dessert – sweet rice, generously mixed with dry fruits.

Amognst other dishes of festival, Himachal has Akotri, A typical dish in the northern hills, It is used as a cake by mixing buck wheat and wheat flour. Other than that, Himachal during the high time of its festivals prepares itself to enjoy the savor brought with the Ankalos, which are traditionally cooked with the gram flour. Popular in the Sirmour District, Patande is yet another feisty dish for the residents of Himachal Pradesh. Popularly known as Indian pan Cake, Patande is the made out of wheat flour and are cooked and resembles the traditional pan Cake.

Other Foods

Amongst dishes from outside the northern India, himachalis also love to eat uttapams and Dosas which continue to be the most preferred south Indian dishes in the hills of Himachal. Pastas and Momos are also highly famous and are eaten with utmost passion and delight. In fact, over the years, Pasta with its seasoned herbs and sauces has become a hit all over the state of Himachal Pradesh.

Japan and Tibet have also led a huge mark on the culinary tastes of Himachal and its people. Coming from the north east region of the Tibet, Amdo is another thing savored by the Himachalis.

Local food of Himachal Pradesh

Lip Smacking and delicious are two words that may help suggest the nature of the cuisine in Himachal Pradesh. Considering the amount of spices they use, It is advisable to approach the meal with ample amount of water in your hand. Punjab and Tibet have a huge influence in the Himachali Cuisine. However, the average meal in Himachal echoes the tastes of the general cuisine of North India that has dal, Rice, And Vegetables. Sidu is another bread that is a stand out in the cuisine of Himachal. Usually ate with Butter, This dish is a special feast on festivals. From Sirmour, Patande makes the grand entry to the culinary exotica of Himachal Pradesh. Patande is Himachal’s own adaptation of the classical Pan Cake. Meat is always incomplete without a dash of cloves, cardamom and other spices.

Grilled Fishes, Chicken Anaardana and Kullu Trouts are some of the stand outs in the Non Vegetarian front. Vegetarians may endeavor Sepu Vadi , Guchhi Mattar and Kaddu ka Khatta, which are the special contributions for the vegetarian in the state. Cooked only by a special category of Brahmans, Dham is a meal whose preparation begins one night before the actual lunch is to be served on traditional leaf plates. In Chamba, the characteristic list of options for a dham would begin with rice, moong dal (green lentil broth) and rajma (red kidney beans) prepared. This merriment makes way for the boor ki kari and a dark lentil (mash dal). Completed by khatta (sweet and sour sauce) prepared with gur (jaggery) and tamarind, the dham  punctuates itself with a mittha (dessert) – sweet rice, generously mixed with dry fruits.

Another thing unique of the state of Himachal Pradesh is its rich tradition of tea. Once in Himachal it is sinister to miss the teas they offer.