Famous food of Himachal Pradesh: Himachal Pradesh cuisine

Himachal Pradesh's food is warming, hearty and full of local grains, lentils and yogurt, and its feasts are cooked by hereditary cooks.

Dham

The dham is the traditional feast served on leaf plates at weddings and festivals, cooked by botis (hereditary cooks). In Kangra and Chamba it includes rice, madra (chickpeas or beans cooked in yogurt), rajma, kadhi and mittha, a sweet rice with dry fruit.

Local dishes

Siddu, a steamed bread stuffed with poppy seeds or walnuts, is eaten in Kullu and Shimla with ghee. Babru (fried bread filled with black gram), chha gosht (lamb in yogurt), aktori (buckwheat pancake) and trout from the rivers of Kullu are other favourites.

From the orchards

Himachal grows much of India's apples, along with apricots, plums and walnuts, which are eaten fresh, dried or made into jams and chutneys.

Sources

• Himachal Tourism: Government of Himachal Pradesh
• Government of Himachal Pradesh: official portal
• Incredible India: Ministry of Tourism, Government of India
• Indian Culture: the Ministry of Culture's portal on India's arts, crafts and heritage