A traditional dish of marinated lamb cooked in spiced gram flour-based yogurt gravy. Rich, tangy, and smoky — a non-veg highlight in a mostly vegetarian region. 1)
A steamed wheat flour bun stuffed with poppy seeds, walnuts, or peas, traditionally cooked over indirect heat and served with ghee or lentils. Pahari comfort food at its finest. 2)
A signature Dham dish made with chickpeas or kidney beans simmered in a creamy yogurt gravy with cardamom, cloves, and cinnamon. Thick, fragrant, and festive. 3)
A Himachali-style stuffed puri, similar to kachori, often filled with soaked black gram (urad dal) paste and deep-fried. Typically enjoyed with tamarind chutney. 4)
Not your typical pulao — this is rice cooked with lentils, curd, potatoes, and garam masala, sometimes with a squeeze of lime. Flavorful, tangy, and a bit soupy. 5)
Made from sliced lotus stems, this dry curry is stir-fried with onion, ginger, garlic, and spices. Crunchy and utterly unique! 6)
A pancake-like festive dish made with buckwheat flour (kuttu) and sometimes wheat, eaten with ghee or chutney. A lesser-known tribal delight from the Lahaul-Spiti region. 7)
Fresh river trout marinated with mild spices, shallow-fried or grilled — simple yet delicate, reflecting the cold streams of Kullu Valley. 8)
A slow-cooked chickpea yogurt curry served with rice, part of traditional Dham (vegetarian feast). Its richness and depth make it stand out. 9)
A fascinating dish where lentil dumplings (made from ground urad dal) are steamed, sliced, and cooked in a spinach-based gravy. Hearty, healthy, and green! 10)
A special mountain raita made with cucumber, mustard seeds, and local herbs — served chilled and often as part of traditional meals. 11)
A sweet rice dish flavored with saffron, dry fruits, and cardamom, served during ceremonies and as the dessert portion of a Dham meal. 12)
A lesser-known curry made from banana slices, black gram, and a unique mustard-tamarind gravy — both sweet and spicy. 13)
Himachali crepes made from wheat flour batter, served with ghee and sugar or jaggery. Often eaten for breakfast in Sirmaur and Mandi regions. 14)
A traditional fermented drink made with cooked rice or barley, particularly in Kullu and Manali. Mildly alcoholic and consumed during festivals or celebrations. 15)