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Himachali Cuisine, A Plesantly Suprising Fusion

The people of Himachal Pradesh have a rich culture which is very much apparent in their day to day lives. The colourful dresses of Himachalis will strike you instantly as you make your way through the state. However, more than the dresses or even the notable physical features of the people, it is their warm and friendly nature that will draw you towards them. Interacting with them can be extremely fruitful as you will get to know more about their religious and cultural life as it is. 


Madra, ChickPea Stew


The Himachali cuisine of the North Indian state Himachal Pradesh has developed into a synthesis of Tibetan and Punjabi Cuisines – an unlikely fusion. This combining of two very differing styles has developed through the growth of the Tibetan and Punjabi subcultures found within the state. Traditionally, Himachali cuisine is dominated by red meat and wheat bread. Thick and rich gravy, with aromatic spices, is used in abundance as the base of many dishes. Now, steamed momos (dumplings) and noodles are also readily available and popular with travellers who want to graduate to Indian food slowly.


Bathu Ki Kheer, lamb's quarters seed soup


The day to day dishes of the people of Himachal Pradesh is very similar to the rest of north India in the sense that they too have dal-chawal-subzi-roti (lentil broth, rice, dish of vegetables and bread). However, one difference is that non vegetarian items are more in famous here than other north Indian states. Till recently, all that Himachal knew of vegetables were potatoes and turnips. However, now gradually, green vegetables are making their importance felt more and more. Some of the dishes that are unique to Himachal include Pateer, Chouck, Bhagjery and chutney of Til. Apart from these Nasasta is a sweetmeat of the Kangra region, Indra is dish prepared of Urad dal and Bada/Poldu is cooked in the Shimla region.


Masala Fried Okra