The locals take pride in their cuisine and have some mouth-watering dishes to offer. Himachali food uses simple ingredients but has complex flavours. As per the Godrej Food Trends Report 2021, there will be a renaissance of Indian regional cuisines, and if you are looking to indulge in Himachali cuisine, here are some lesser-known dishes worth trying.

Dhaam

Dhaam, the traditional community feast, features staples such as dal, rajma, rice, kadhi, madra (a yoghurt and rajma or chickpea curry) and sepu badi (urad dal dumplings in a spinach gravy). This wholesome feast is known for its rich flavours and best enjoyed as lunch on a cold winter’s day. Dhaam is a mainstay at most festivals and special occasions in Himachal Pradesh. Manali and Chamba are arguably the best places in the state to go and try it out. The rich flavours of Himachali Dhaam are now getting worldwide recognition, especially for the eco-friendly leaf plates which are used.

Tudkiya baath

More commonly known as Himachali pulao, Tudkiya Baath isn’t cooked the same way as your regular pulao. The difference being there is no use of regular spices and instead, rice is slow cooked with potatoes, lentils, yoghurt, tomatoes, garlic and cardamom. Tudkiya Baath is said to taste best when drizzled with lime juice and served with mashed dal. It is cooked throughout Himachal and you are likely to find it at every dhaba or restaurant.

Cha ghost

One of Himachal’s most famous non-vegetarian delicacies, Cha Ghost is a crowd favourite. Rich in flavour and taste, it is a delight for people who enjoy non-vegetarian dishes. Cha Ghost is renowned as a speciality of Chamba but can be found all across the state these days. Lamb is marinated in a spice mix, which includes red chilli powder, coriander powder and ginger garlic paste. The meat is then cooked in a gravy of gram flour and yoghurt. It tastes best with rice and you’d definitely want to try this if you like non-vegetarian food.

Kullu trout

A beloved dish in the Kullu region, this is a must-try fish delicacy. The rainbow trout thrives in cold waters of the Beas river, and for that reason, it is one of the famed dishes of the area. Trout is marinated with a plethora of mild spices and then shallow fried so that it retains the natural flavour. It is served on rice or with boiled vegetables, and is often garnished with a lemon sauce.

Siddu

Siddu is a local bread made from wheat flour. It is eaten throughout the state of Himachal Pradesh and is loved by tourists as well as the locals. Siddu is usually stuffed with boiled green peas, green chillies and groundnuts. It is commonly eaten as breakfast or as an evening snack.

Know more Himachali recipes? Do share them with us in the comments below!