Shimla travel guide

Himachali dham

Himachal's festive complete meal—rice, rajma, sweet rice, curd and a sequence of curries served on leaf plates by the Botis (caste cooks); made exclusively on ceremonial occasions like weddings; the smell of mustard oil and fenugreek is the memory of every Himachali childhood

Chana madra

Himachal's signature chickpea curry—chickpeas slow-cooked in a creamy yogurt-based gravy with aromatic spices; the yogurt is never curdled, requiring continuous stirring; part of the traditional dham feast; completely different from any other Indian chickpea preparation

Sidu

Kullu Valley's unique steamed wheat bread—leavened with Cannabis sativa wild yeast, stuffed with poppy seeds, walnuts and ghee; baked in a covered pan; soft, heavy and nutty; a Kullu Valley staple that hosts take great pride in making for guests

Tudkiya bhath

Himachal's elaborate spiced rice dish—rice cooked with tomatoes, yogurt, whole spices, onion and lentil dal pieces; specific to the Chamba district; the multiple cooking layers produce an intensely layered flavor profile unique to this mountain district

Babru

Kinnaur and Himachal's thick stuffed fried bread—similar to a kachori but with a thick black sesame-lentil filling; pan-fried in mustard oil; found at roadside dhabas in Kinnaur and at the Rekong Peo markets; a winter mountain food deeply satisfying at altitude