The real taste of the mountains!
Himachal Pradesh with Tibetan plateau on one side and the plains of Punjab on other offers a delightful blend of cultures and traditions. While travel sites describe Himachal Pradesh as one of the best places to visit in India, not many know of the scrumptious food cooked on a slow flame available here. Bumpnmum lists five Himachali delicacies that we believe foodies must try at least once during their visit to the mountains and valleys here!
Top 5 Himachali Dishes You Must Try At least Once
1. Sepu Badi Madra
A must-have dish at any wedding or religious festivity in Mandi and Kangra districts of Himachal Pradesh, Sepu Badi Madra is a delightful starter. A dried & fried mixture of Mah (Urad) & Chana dal, Sepu Badi is prepared with yoghurt based gravy. With ready to cook Sepu Badi, the gluten-free delicacy can be prepared in just about half an hour. Most Himachal Tourism hotels and restaurants in the state have this dish available.
A signature dish of the pristine Lahaul & Spiti district of Himachal Pradesh, one of the best places to visit in India, Aktori resembles a cake and is served with ghee and honey as a topping. It’s consumed in almost all parts of the state today and some like it best with chutney. A nutritious dish, Aktori is made by soaking buckwheat leaves in flour of wheat with milk and water; next, it is prepared in pancakes. Aktori is often served for breakfast or consumed as a snack in Himachal Pradesh.
One of the most loved dishes in the northern hill state known for its cheap travel options, Siddus are quite popular in Mandi, Kullu, and Shimla districts. It’s usually consumed during the winters or when the mercury takes a nosedive as it helps maintain the body temperature. Siddus are much like bread made from wheat flour; kneaded with yeast, the dough when cooking Siddus is allowed to rise for about four to five hours. The dough is stuffed with poppy seeds (posth dana) or other edibles. Eaten with ghee (clarified butter), lentil broth or with Chutney, Siddu is a must-have if your Indian travel guide has included Himachal Pradesh in your tour itinerary.
A seasonal dish, Patrou (also known as Patrodu) is made from locally grown Arbi (Colocasia) leaves, gram flour, coria leaves, ground turmeric, and spices. Depending upon the stuffing and the duration for which it is cooked, the pieces cut out from an Arbi leaf roll can be crisp or soft. If you are solo traveling in the Indian state of Himachal Pradesh during monsoons, this yummy snack is a must-have. It resembles South Indian Aluvadi or Patra in taste to some extent.
5. Kaddu Ka Khatta
A sumptuous dish and an excellent appetizer, Kaddu Ka Khatta is made with pumpkin (Kaddu) and cooked in tangy Madra gravy and amchoor (dried, raw mango powder). Other spices are added too. During a traditional Himachali lunch, the slot for Kaddu Ka Khatta is reserved usually in the middle of a series of dishes..