5 Must-Try Dishes from Himachal Pradesh

Dham

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A traditional festive meal served on special occasions, consisting of rice, dal, rajma (kidney beans), curd, and sweet and sour dishes. Typically served on leaf plates.

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

Sidu

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A local bread made from wheat flour, stuffed with ground nuts, poppy seeds, and herbs. It's typically enjoyed with ghee or dal and is often served during winter.

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

Babru

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A Himachali take on kachoris, Babru is a deep-fried bread stuffed with black gram dal paste, often served with tamarind chutney.

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Patrode

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Colocasia leaves coated with a thick gram flour paste, rolled up, steamed, and then fried. It’s crispy on the outside and soft inside.

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Mittha

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A sweet dish made with rice, dry fruits, and saffron, often served during festivals and special occasions.

Source: Google [{ "selector": ".ixwat-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(calc(600px - 472px))", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }]

5 Must-Try Dishes from Himachal Pradesh

Dham

A traditional festive meal served on special occasions, consisting of rice, dal, rajma (kidney beans), curd, and sweet and sour dishes. Typically served on leaf plates.

Sidu

A local bread made from wheat flour, stuffed with ground nuts, poppy seeds, and herbs. It's typically enjoyed with ghee or dal and is often served during winter.

Babru

A Himachali take on kachoris, Babru is a deep-fried bread stuffed with black gram dal paste, often served with tamarind chutney.

Patrode

Colocasia leaves coated with a thick gram flour paste, rolled up, steamed, and then fried. It’s crispy on the outside and soft inside.

Mittha

A sweet dish made with rice, dry fruits, and saffron, often served during festivals and special occasions.

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