By Aartish Sharma You Think You Know Himachal? Wait Till You Taste It.
When we think of Himachal Pradesh, the first few things that pop into our heads are—majestic mountains, scenic valleys, snow-capped peaks, and maybe a hot bowl of Maggi at some roadside stall. But what if I told you that you’ve been missing out on one of the best parts of Himachal all this time?
Yep. I’m talking about Himachali food—authentic, flavorful, and completely underrated.
Most tourists go back home thinking they’ve “tasted Himachal” just because they had thukpa in Manali or rajma chawal in a café with a mountain view. But the real Himachal? It’s served in clay pots, cooked slowly with local ingredients, and passed down through generations like family secrets.
In this blog, I’m not just giving you a list—I’m taking you on a virtual food trail through Himachal. From steamed Siddu that melts in your mouth to madra that tastes like a warm hug, we’ll explore the dishes that locals swear by and travelers rarely discover.
So if you’re planning a trip to the mountains, or just love discovering new Indian cuisines—bookmark this post, grab a chai, and let’s dive into 10 local Himachali foods you absolutely have to try.
Warning: You will feel hungry by the end of this blog. Don’t say I didn’t warn you. 😋
Table of Contents
1. Siddu – The Steamed Star of Himachal
Siddu is one of the most loved foods in Himachal. It looks like a little bun, but it’s not baked or fried — it’s steamed, which makes it super soft and fluffy!
Inside, it’s filled with tasty stuff like mashed lentils, nuts, or even sweet jaggery sometimes. People usually eat it hot with a spoonful of ghee (desi butter) on top — and trust me, it tastes amazing!
Siddu is mostly eaten in places like Shimla, Kullu, and Manali, and many locals cook it during winters because it keeps you warm and full for hours.
Why you should try it:
Because it’s not something you’ll find in a big city restaurant. Siddu is homemade goodness — soft on the outside, flavorful on the inside, and perfect for cold weather!
Where to find it:
Look for small dhabas (local food stalls) or ask at your homestay. Sometimes, even roadside tea shops serve it with chutney or ghee.
2. Madra – The Creamy Curry Everyone Loves
Madra is a yummy curry that comes from places like Chamba and Kangra in Himachal. It’s made with chickpeas (chana) and a lot of curd (dahi), which gives it a creamy, slightly tangy taste.
But here’s what makes Madra special — it’s cooked slowly, with lots of spices like cardamom, cinnamon, and cloves. The smell is so good, you’ll want to eat it straight from the pot!
People usually eat Madra with rice, and it’s one of the main dishes in a traditional Himachali feast called Dham (we’ll talk about that soon too!).
Why you should try it:
Because it’s not just a curry — it’s a dish that locals make for weddings, festivals, and special days. It’s rich, comforting, and full of flavor.
Where to find it:
If you’re lucky, you can try it at a local temple feast or homestay. Some dhabas also serve it with rice. Just ask, “Madra milega kya?” and see their smile!
3. Dham – The Royal Thali of Himachal
Dham isn’t just one dish — it’s a full plate of many traditional foods, all served together like a feast! It’s the most special meal in Himachal and is usually made during weddings, festivals, or big celebrations.
What’s on the plate? You’ll find Madra, rajma (kidney beans), rice, dal, curd-based curries, a little sweet dish, and sometimes even pickles — all served on a leaf plate while you sit on the floor!
And the best part? Everything is pure vegetarian and cooked without onions or garlic, yet it tastes super yummy. The food is prepared by special cooks called “Botis”, who have been doing this for generations.
Why you should try it:
Because it’s more than food — it’s an experience! Eating Dham feels like being part of a Himachali family celebration.
Where to find it:
It’s hard to find in restaurants, but many homestays and local people offer Dham if you ask. You might also get lucky during temple fairs or local weddings!
4. Kullu Trout – The Star Fish of the Mountains
If you love fish, you’ll fall in love with Kullu Trout. This dish is made with trout fish that comes straight from the clean rivers of Kullu Valley.
The fish is fresh, soft, and full of flavor. It’s not covered in too many spices — just a bit of salt, lemon, and herbs, and then it’s either grilled or lightly fried. That’s it! Simple, healthy, and super tasty.
What makes this dish special is how fresh the fish is. It’s caught in mountain rivers like the Beas, so the taste is totally different from regular fish you get in cities.
Why you should try it:
Because you’ll rarely get to eat such clean, fresh fish cooked in such a simple and healthy way. Plus, it’s a great break from all the heavy food!
Where to find it:
You can try it in Kullu, Manali, or Tirthan Valley. Many small restaurants and homestays near rivers offer it. If you see “Trout Fish Fry” on the menu — order it right away!
5. Babru – Himachal’s Crispy, Crunchy Snack
Babru is like a Himachali cousin of the kachori. It’s a crispy, deep-fried snack that’s stuffed with black gram (urad dal) paste and served hot — sometimes with chutney, sometimes just like that!
When you take a bite, it’s crunchy outside and soft inside, with that yummy spicy filling. It’s best eaten fresh, right out of the pan, with a hot cup of chai in the cold mountain air.
Locals love to eat Babru during festivals, family get-togethers, or even just as an evening snack.
Why you should try it:
Because it’s crispy, tasty, and full of flavor. Plus, it’s a great way to taste something local without diving into a full meal.
Where to find it:
You can find Babru in Shimla, Solan, or Mandi, usually at small tea shops or snack stalls. If you see someone frying round, stuffed puris — that’s probably Babru!
6. Chha Gosht – A Spicy Mutton Curry with a Twist
Chha Gosht is a dish for those who love mutton and bold flavors. It’s a rich curry made with marinated meat (usually lamb or goat) cooked in a thick, tangy curd-based gravy with lots of spices like coriander, cinnamon, bay leaves, and more.
Sounds fancy? It is! But it still has that homely, comforting taste that makes you go “wah!” after every bite.
The cool part? The curd gives the gravy a creamy and slightly sour taste, which makes it different from regular mutton curries.
Why you should try it:
Because it’s not just spicy — it’s flavorful in a whole new way. Every bite has layers of taste, and the soft meat melts in your mouth!
Where to find it:
Chha Gosht is popular in the Chamba region, but you might find it in some dhabas or homestays that serve non-veg food in Kangra, Palampur, or even Dharamshala.
7. Patande – Himachal’s Very Own Pancakes
If you love pancakes, then you’ll definitely enjoy Patande (also called Patandu in some areas). It’s a simple, sweet breakfast dish made from wheat flour, milk, and sugar — cooked just like a pancake on a tawa (flat pan).
The batter is poured thin, and the result is a soft, golden, slightly crispy pancake that smells amazing when hot. You can eat it with ghee, honey, or jam — or even just plain, because it’s that tasty!
Locals in the Sirmaur and Kangra areas often eat Patande in the mornings or during special family breakfasts.
Why you should try it:
Because it’s warm, simple, and comforting — like a hug on a plate! And it’s a great start to a day in the hills.
Where to find it:
It’s mostly made at home, but some homestays or local breakfasts may serve it. Just ask your host if they can make you a Patande — they’ll probably smile and say yes!
8. Mittha – Sweet Rice, the Himachali Way
Mittha means “sweet” — and that’s exactly what this dish is! It’s a sweet rice dessert made with boiled rice, dry fruits like raisins and almonds, and lots of sugar. Sometimes, they even add a little saffron or cardamom to give it a royal aroma and golden touch.
It’s not too heavy, not too sticky — just the right amount of sweetness to make your tummy happy after a meal.
Locals in Himachal serve Mittha during festivals, weddings, or as part of a Dham feast. It’s simple, but special — kind of like kheer, but drier and full of crunchy nuts.
Why you should try it:
Because no meal is complete without dessert! And this one tastes homemade, full of love, and totally different from what you’d find in city bakeries.
Where to find it:
Usually served during traditional meals like Dham or festivals, but if you stay in a homestay or ask locals, they might make it fresh for you!
9. Tudkiya Bhath – Himachal’s Spiced-Up Rice Dish
Tudkiya Bhath is not your usual plain rice. It’s like pulao meets khichdi, but with a Himachali twist! This dish is made with rice, lentils, curd, potatoes, and lots of spices — all cooked together in one pot.
Sounds simple, right? But it smells and tastes amazing. It has the warmth of dal, the richness of curd, and the comfort of home-cooked food. Locals often squeeze a bit of lemon on top or eat it with chutney to add extra flavor.
This dish is especially popular in the Chamba region, where people enjoy it during cold days or when they want a hearty, one-bowl meal.
Why you should try it:
Because it’s full of flavor, easy on the stomach, and gives you that “just like home” feeling — perfect after a long day of traveling or trekking.
Where to find it:
Mostly made at home, but if you’re in Chamba or nearby villages, ask your homestay host or a local dhaba if they can serve you some. You’ll thank yourself after the first bite!
10. Aktori – A Sweet Mountain Treat from Spiti
Aktori is a soft, sweet pancake-like dish made with buckwheat flour and wheat flour, mixed with milk, sugar, and sometimes ghee. It’s usually made during festivals and special occasions in the Lahaul-Spiti region of Himachal Pradesh.
The texture is like a mix between a cake and a thick pancake — warm, soft, and slightly sweet. Locals cook it on a flat pan or sometimes bake it, depending on the area and tradition.
Since buckwheat grows well in the cold, dry parts of Himachal, especially in Spiti, Aktori is one of the few desserts you’ll find in this tough terrain. It’s a real local gem that not many outsiders even know about!
Why you should try it:
Because it’s rare, healthy, and has that unique taste of the cold mountain desert. It’s simple, but every bite tells a story of the people and the place.
Where to find it:
You might get lucky in Lahaul or Spiti villages, especially during festivals or if you ask your homestay host. It’s not common in big towns, so don’t miss it if you see it!
And that’s it! 🎉
You’ve just completed a virtual food tour of 10 local Himachali dishes that most tourists miss but every traveler should try.