Himachal Pradesh

A traditional pancake-like cake from the Lahaul-Spiti valley, made during festivals using local buckwheat.

A popular snack from Himachal Pradesh, similar to kachoris but made with a fermented wheat dough and stuffed with black gram paste.

A crunchy and spicy stir-fry made from lotus stems. A very popular dish in Himachali households.

A specialty from the Chamba district. This is a unique dish where white chickpeas are cooked slowly in a yogurt-ghee base without any onions or tomatoes.

The Beas river in Kullu is famous for its trout. This recipe keeps it simple to highlight the freshness of the fish.

A rustic, dark, and intensely flavored mutton curry cooked in a traditional mountain style with plenty of garlic and whole spices.

A seasonal delicacy made from colocasia (Arbi) leaves. The leaves are layered with a spicy gram flour paste, rolled, steamed, and then shallow fried.

A traditional festive meal from Himachal Pradesh, traditionally cooked by "Botis" (temple chefs). This recipe features Rajma Madra, a rich yogurt-based kidney bean curry.

The "King of Himachali Mukund" dishes. Urad dal dumplings are steamed, fried, and then simmered in a tangy spinach and yogurt gravy.

A local fermented bread from the Kullu and Shimla regions. It is soft, fluffy, and usually stuffed with a savory poppy seed or walnut paste.