Dive Into The Micro Cuisines Of Himachal Pradesh To Explore Its Culinary Tapestry

Just like Uttarakhand, Himachal Pradesh is also referred to as the Dev Bhoomi, the Land of Gods, and Veer Bhoomi, the Land of Bravehearts. Surrounded by temples, snow-capped mountains, and natural greenery, it is among a few states that experience a footfall of tourists throughout the year.

Divided into several parts and bordered by many Indian states, the micro cuisines of Himachal Pradesh carry forward centuries of culinary heritage. Boasting natural ingredients, local spices, and one-of-a-kind recipes, the regional foods are the essence of the Himachali cuisine that the world knows today.

Pahadi Cuisine

The local dishes that you eat in Shimla and the surrounding area belong to the Pahadi cuisine which uses a lot of local spices to infuse flavours. Chana pulao, a fragrant rice preparation with chickpeas and many indigenous spices is one such dish. Chana madra is another variety in which the protein-rich chickpeas are cooked in a melange of spices, nuts, and yoghurt. If you are visiting the region, you must not forget to try siddu, a wheat flour bread in which the dough is stuffed with a spiced lentil mixture and poppy seeds. Relish it with chutney and ghee.

Chamba Cuisine

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As the name suggests, this micro cuisine is associated with the Chamba and nearby hill stations. You will experience that people in the region prefer fiery foods. For example, Chamba chukh is a chutney recipe that includes a blend of tamarind, dried locally-grown red chillies, and spices. Their tudkiya bhath is a spicy rice dish in which the grains are cooked with potatoes, lentils, spices, and yoghurt and served with mashed dal. 

Also Read: Discover Flavours Of Uttarakhand Through Its 5 Micro Cuisines

Hamirpur Cuisine

Hamirpur region is known for its green forests, stunning landscape, and pilgrim centres. The regional food includes the use of locally-grown leafy greens. Saag made with a variety of nutritious greens is quite famous and often paired with different kinds of flatbreads. Pateer or patra is also commonly prepared here using colocasia leaves and gram flour. This dish has different names across India and is often prepared during monsoon. 

Kangri Cuisine

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If you ever visit the Kangra Valley in Himachal Pradesh, dishes stemming from the Kangri cuisine are a must-try for their burst of flavours and balanced notes. The local kachori recipe in the region includes stuffing the dough with black gram paste and deep-frying it. People refer to it as babru. If you ever get a chance, try dham, which is a traditional Kangri feast, often assembled on special occasions and weddings. It consists of dal, rice, yoghurt-cooked vegetables, curd, sepu vadu (a lentil curry featuring dumplings), and madra (a scrumptious chickpea curry).

Mandi Cuisine

Locals will tell you that dishes associated with the Mandi cuisine are comforting and hearty. Khatta, which is a sour recipe for chickpeas and lentils, is prepared in Himachal Pradesh. Jaggery in it balances the tanginess of tamarind. Baduan roti is also classified under this regional cuisine and is prepared by stuffing black gram dal in the dough. When served with ghee, dal, or curries, it will leave you asking for more. 

Kinnauri Cuisine

In the Kinnaur district of Himachal Pradesh, the regional cuisine is referred to as the Kinnauri cuisine boasting flavours of locally-grown spices and ingredients. Thukpa is among the must-haves here. The Tibetan noodle soup exists in a modified version to suit the palates of Indians and natives. You will find vegetarian and non-vegetarian variants of it here. Kinnauri dham is a feast comprising curd, rice, cholru (a kind of regional flatbread recipe), lentils, and chilra (pancakes made of buckwheat). 

Cuisine of Spiti And Lahaul

Since Spiti Valley and Lahaul experience cold weather most parts of the year, the food in this region is prepared keeping comfort in mind. You will find people using ingredients that help to keep the body warm. For example, tsampa is a dish prepared by roasting barley flour and combining it with water or tea. If you like alcohol, try the regional preparation called chhang. It is made using rice or barley and is quite famous among residents of Spiti and Lahaul.