Himachal Pradesh Traditional Food – 5 Iconic Dishes From An Extensive Himachal Pradesh Menu of Famous Food From Himachal Pradesh

Himachal Pradesh Traditional Food – 5 Iconic Dishes -: Is there anything else you shouldn’t miss while visiting Himachal, besides the snow-covered mountains, the verdant valleys, and the skiing and paragliding adventures? Of course, no one should leave Himachal Pradesh without sampling some of its delectable cuisines.  The Himachali people would put their whole hearts into their delicacies, whether they are sold by street sellers or in real cafés and restaurants. Don’t miss out on some of the delectable delicacies they have to offer you when you return to this lovely state.

Himachal Pradesh Traditional Food Kullu Trout fish Recipe

The Kullu area of Himachal Pradesh is home to the well-known traditional meal known as “Kullu Trout.” It includes fresh trout fish, which is widely available in the Himalayan region’s rivers and streams. You may learn how to cook Kullu Trout fish by following the instructions below:


  • 4 fresh trout fish (cleaned and gutted)
  • 2 tablespoons mustard oil
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • Salt to taste
  • Fresh coriander leaves (for garnish)
  • Lemon wedges (for serving)


  1. Under running water, carefully wash the trout fish. After drying them off with a paper towel, cut the fish in two or three diagonal directions on each side. This will aid in the fish’s absorption of the spices while cooking.
  2. To prepare a marinade, combine salt, red chili powder, turmeric, coriander powder, cumin powder, and ginger paste in a small bowl.
  3. Make sure the fish is well coated in the marinade and that the cuts you made previously are covered. To enable the flavors to meld, give the fish around 30 minutes to marinade.
  4. In a skillet or frying pan, warm the mustard oil over medium heat. Once the oil is heated, carefully add the fish that has been marinated to the pan. Fry the fish until it is golden brown and crispy on both sides. Depending on the size of the fish, this typically requires 4-5 minutes per side.
  5. Transfer the cooked fish to a serving platter. Add fresh coriander leaves as a garnish.
  6. Kullu Trout fish should be served hot with lemon slices on the side. It goes nicely with roti (Indian bread), steaming rice, or a side salad.

Enjoy the delicious and flavorful Kullu Trout fish, which showcases the culinary heritage of Himachal Pradesh!

Himachal Pradesh Traditional Food Chha Gosht Recipe

A typical dish from Himachal Pradesh, a state in northern India renowned for its extensive culinary history, is cha gosht. It is a tasty curry made with lamb and a mixture of enticing spices. The following is a recipe for Chha Gosht:


  • 500 grams lamb, cut into pieces
  • 2 onions, finely chopped
  • 2 tomatoes, pureed
  • 2 teaspoons ginger-garlic paste
  • 2 green chilies, slit
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon fennel seeds
  • 1 cinnamon stick
  • 4-5 cloves
  • 2-3 green cardamom pods
  • 2 tablespoons ghee (clarified butter) or oil
  • Salt to taste
  • Fresh coriander leaves for garnish


  1. In a big saucepan or pressure cooker, heat ghee or oil over medium heat. Add the cardamom pods, cloves, cinnamon stick, and fennel seeds. They should be sautéed for a minute to unleash their scent.
  2. Chopped onions should be added to the stew and cooked until golden brown.
  3. Slit green chilies and ginger-garlic paste should be added. Cook for a further minute.
  4. The lamb chunks should now be added to the saucepan and cooked until they are browned all over.
  5. Coriander, cumin, red chilli, and turmeric powder should all be added to the saucepan. The spices should be carefully combined to coat the lamb pieces.
  6. The oil will separate from the masala after a few minutes of cooking the tomato puree.
  7. Add 1 cup of water and salt to taste if using a pressure cooker. The lamb should be tender after 4 to 5 whistles of pressure cooking. If using a standard saucepan, add 1-2 cups of water, cover it, and simmer for about 1-2 hours, or until the lamb is cooked through and soft.
  8. After the meat has finished cooking, top the stew with garam masala and give it one more toss.
  9. Add fresh coriander leaves as a garnish.

Chha Gosht is usually served hot with steamed rice or roti (Indian bread). Enjoy this flavorful Himachali delicacy!

Himachal Pradesh Traditional Food Babru Recipe

Himachal has given the well-known Kachoris of North India a distinctive spin. Black gram paste is added to the kneaded dough to create the filling for the flatbread known as baby. You’ll forget about the traditional North Indian kachoris once you have this dish’s crisp and delectable flavor. Babru pairs well with tamarind chutney and the well-known Chana Madra dish from Himachal Pradesh.


  • 2 cups whole wheat flour
  • 1/2 cup split black gram lentils (urad dal), soaked overnight
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon ginger paste
  • 1 teaspoon green chili paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • Oil for frying


  1. Use a blender or food processor to mix the soaked urad dal into a homogeneous puree. Leave it alone.
  2. Whole wheat flour, cumin seeds, fennel seeds, ginger paste, green chili paste, turmeric powder, red chili powder, and salt should all be combined in a mixing bowl.
  3. Make a soft dough by combining the flour mixture with the ground urad dal paste. To bind the dough together, add a little water if necessary.
  4. The dough should be divided into little lemon-sized balls, which you should flatten into discs with your hands. As an alternative, you may use a rolling pin to shape the dough into little circles.
  5. Over medium heat, warm the oil in a deep frying pan or kadai.
  6. The dough discs should be carefully lowered into the hot oil and fried until golden and crispy. Occasionally flipping them will guarantee even cooking.
  7. After being cooked, take the baby with a slotted spoon from the pan and drain any remaining oil on a dish towel.
  8. Hot Babru should be served with tamarind or mint chutney on the side.

Babru is typically enjoyed as a breakfast or tea-time snack in Himachal Pradesh. It can be served with hot tea or as part of a larger meal. Enjoy this delicious traditional Himachali dish!

Himachal Pradesh Traditional Food Aktori Recipe

The people of Himachal Pradesh greatly appreciate the festive meal akori throughout their holiday season. The dish known as an actor is formed from buckwheat leaves that are then fried in wheat flour to create a cake or pancake. Despite the dish’s Spiti Valley origins, it is regularly cooked and cherished, and consumed throughout Himachal Pradesh.


For the pancake:

  • 1 cup buckwheat flour
  • 1/4 cup wheat flour
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon carom seeds
  • Salt to taste
  • Water (as needed)
  • Ghee or oil (for cooking)

For the filling:

  • 2 large potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon ginger paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves, chopped


  1. Combine the salt, cumin seeds, carom seeds, wheat flour, and buckwheat flour in a mixing dish. To get a smooth batter, gradually add water and knead. The consistency should resemble pancake or dosa batter. Set aside 15 to 20 minutes for it to rest.
  2. Combine the mashed potatoes, finely chopped onion, green chilies, ginger paste, turmeric, red chili powder, garam masala, salt, and coriander leaves in a separate bowl. Make sure the filling mixture is well blended and flavor-seasoned to your preference.
  3. Over medium heat, preheat a nonstick pan or griddle. Lightly grease it with ghee or oil.
  4. Pour a ladleful of the pancake batter onto the heated griddle in the center. It should be carefully spread out into the shape of a thin pancake.
  5. The edges of the pancake should start to lift after one minute of cooking. One-half of the pancake should have a part of the potato filling on it.
  6. Create a half-moon shape by folding the second half of the pancake over the filling. To seal the edges, lightly press the item.
  7. The bottom of the Aktori should be golden brown after a few minutes of cooking. When it is fully fried and crispy, turn it over and fry the other side.
  8. Transfer the Aktori to a serving platter after taking it from the griddle. With the remaining batter and filling, repeat the procedure.
  9. With tomato sauce or mint chutney, serve the Aktori hot.

Aktori is best enjoyed immediately while it is still crispy. It makes for a delicious and filling meal or snack, reflecting the traditional flavors of Himachal Pradesh.

Himachal Pradesh Traditional Food The Tibetan Dishes Recipe

The Tibetan cuisine must be discussed in any discussion of Himachal Pradesh’s cuisine. Himachal Pradesh’s staple meal is heavily influenced by Tibetan culture because it is an important Tibetan colony. Of which Mcleodganj and Dharamshala provide the greatest. Momos continue to be the Himachali people’s all-time favorites. In addition, foods like Thukpa, Tingmo, LuchiPoti, Thentuk, and Naizha Cake can be found in the kiosks of Himachal Pradesh.



  • 2 cups all-purpose flour
  • Water (as required)
  • 250 grams minced meat (chicken, lamb, or beef) or vegetables
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tablespoons vegetable oil
  • Salt to taste
  • Black pepper to taste
  • Soy sauce (optional)
  • Vinegar (optional)


a. Mix the flour and water in a bowl, then knead the dough until it is smooth. For 30 minutes, cover it and let it rest.

b. Combine the minced meat or veggies, onion, garlic, ginger, vegetable oil, salt, and pepper in a separate bowl. If desired, include vinegar and soy sauce.

c. Cut out thin circles from the dough, then spoon some filling into the center of each.

d. To seal the momo, fold the dough over the filling and create pleats.

e. In a steamer, cook the momos for 15-20 minutes, depending on their size.

f. Serve hot with vinegar and soy sauce dipping sauce.



  • 200 grams noodles (preferably flat or egg noodles)
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1 carrot, julienned
  • 1 cup cabbage, shredded
  • 1 cup mixed vegetables (beans, bell peppers, mushrooms, etc.)
  • 500 ml vegetable or chicken broth
  • Salt to taste
  • Black pepper to taste
  • Soy sauce (optional)
  • Fresh cilantro leaves, chopped (for garnish)


a. Prepare the noodles according the directions on the box. Drain, then set apart.

b. In a large pot or wok, warm the oil over medium heat. When aromatic, add the onion, garlic, and ginger.

c. Fill the saucepan with the carrot, cabbage, and mixed veggies. Stir-fry for a few minutes or until just beginning to soften.

d. Add the chicken or vegetable broth and bring it to a boil. Turn down the heat, cover, and simmer for 10 to 15 minutes.

e. Add salt, black pepper, and soy sauce, if preferred, for seasoning.

f. Spoon the hot soup over the cooked noodles after dividing them among serving dishes.

g. Before serving, garnish with chopped cilantro leaves.

These are just a couple of examples of traditional Tibetan dishes you can find in Himachal Pradesh. The region offers a wide variety of other delicious Tibetan delicacies, including Thenthuk (hand-pulled noodle soup), Shabalay (fried dumplings), and Tingmo (steamed bread). Enjoy exploring the flavors of the region!


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