The taste of Himachal Pradesh spices is different when it comes to their Traditional dishes. If you also think the same then you have all the liberty to submit Write for Us Food blog posts so that you can easily express your experiences.
Dhaam
Rich in minerals and tastes, Dhaam is a full meal. It is more akin to what is known as "thali" in certain Indian states. The dish consists of a spicy red kidney bean curry, fried dal, fragrant rice, curd, desserts, salad, and a small amount of jaggery.
Locals in Himachal Pradesh typically enjoy this hearty and delectable food at holidays, weddings, and other significant events.
Kullu Trout Fish
This non-vegetarian treat is a must-try in Himachal Pradesh if you like fish. To preserve the flavour and nutrients of trout, Kullu trout fish is made specifically by marinating the fish and frying it with the least amount of seasonings. To add some more taste, the fish is pan-fried in mustard oil and then covered with a simple lemon-onion sauce.
Madra
It's made with veggies or soaked chickpeas, and a variety of spices—including cumin, cardamom, cloves, cinnamon, coriander powder, and turmeric powder—adding flavour. This mouthwatering dish is available at any restaurant in Himachal.
Siddu
Siddu, one of the state's most beloved traditional dishes, is a must-have for visitors to Himachal Pradesh. A dough made of wheat flour and yeast that has been packed with oil before cooking is used to make Siddu. First, the dough is grilled for a bit over a direct flame. The same dough is subsequently baked through steaming.
Babru
Most local restaurants in the state serve it with sweet tamarind chutney and a flavorful filling of black gramme paste. It tastes even better with chana Madra. You can also enjoy it that way. After tasting Babru, you won't miss ordinary kachoris.
Aktori
This delicious meal, which came from the picturesque Spiti Valley, is now regarded as a state speciality. One of the best cuisines in Himachal Pradesh, Aktori is a popular celebration food that is also quite easy to cook. It will taste much better if you drizzle some honey or ghee on top.
Kaale Chane Ka Khatta
Black chickpeas are boiled before being cooked with a variety of spices, including salt, coriander powder, mint powder, cumin seeds, and asafoetida. For improved flavour and consistency, the dish also contains tamarind, rice or wheat flour, and green chilies.
Bhey
Lotus stems are sliced and fried with ginger, garlic, onion, gram flour, and several spices to create Bhey, which has a delicious flavour. Since the dish is available at many restaurants throughout the state, you may readily try it whenever the mood strikes.
Tibetan Thukpa
For aficionados, one such treat that is a must-try is Tibetan Thukpa. You can make this noodle soup with or without meat.
Along with boiling noodles, the vegetarian option includes a variety of fresh veggies, including carrots, onions, tomatoes, and cabbage. Vegetables are cooked with chicken or meat in non-vegetarian Thukpa.
Chha Gosht
Little lamb parts are marinated for a while to make this delicious dish. Following marinating, the pieces are cooked in a flavorful gravy made with yoghurt, gramme flour, ginger-garlic paste, and a few Indian spices including red chilli powder, cardamom powder, asafoetida, bay leaf, and coriander powder.
Mittha
A common dessert dish, Mittha, is created with raisins, saffron, sweetened rice, and dry fruits. This delicious dessert is typically prepared by the people of Himachal to commemorate events and special occasions. You can easily enjoy some anytime you get the chance because it is readily available throughout Himachal Pradesh.
Aloo Palda
Soft-boiled potatoes are cooked in a thick sauce made of buttermilk or yoghurt to make some delectable Aloo Palda. Ginger-garlic paste and several spices, including cloves, cinnamon, coriander powder, and chilli powder, are used to taste the dish. Rice and makki ki roti go well with aloo Palda. Once you give it a try, you'll want to try more.
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