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+====== Himachal Pradesh cuisine ======
+==== Chha Gosht ====
+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. [([[https://rakkh.com/patrika/2022/03/09/chha-gosht/|Rakkh Resort]])]
+==== Siddu ====
+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. [([[https://foodomania.com/himachali-siddu-recipe/|Foodomania]])]
+==== Madra (Rajma or Chana Madra) ====
+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. [([[https://www.vegrecipesofindia.com/rajma-madra-recipe/|Veg Recipes of India]])]
+==== Babru ====
+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. [([[https://www.archanaskitchen.com/babru-recipe-himachali-black-gram-stuffed-bread|Archana's Kitchen]])]
+==== Tudkiya Bhath ====
+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. [([[https://cookpad.com/in/recipes/13503687-tudkiya-bhath|Cookpad]])]
+==== Bhey (Spicy Lotus Stem Curry) ====
+Made from sliced lotus stems, this dry curry is stir-fried with onion, ginger, garlic, and spices. Crunchy and utterly unique! [([[https://cookingwithsapana.com/spicy-bhey-lotus-stem-curry/|Cooking with Sapana]])]
+==== Aktori ====
+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. [([[https://wandersky.in/aktori-dish-in-himachal-pradesh/|Wander Sky]])]
+==== Kullu Trout ====
+Fresh river trout marinated with mild spices, shallow-fried or grilled — simple yet delicate, reflecting the cold streams of Kullu Valley. [([[https://www.sotc.in/tourism/himachal-pradesh-tourism/food-in-himachal-pradesh/kullu-trout/116|SOTC]])]
+==== Chana Madra with Chawal ====
+A slow-cooked chickpea yogurt curry served with rice, part of traditional Dham (vegetarian feast). Its richness and depth make it stand out. [([[https://cookilicious.com/himachali-chana-madra-chickpeas-in-yogurt-gravy/|Cookilicious]])]
+==== Sepu Vadi ====
+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! [([[https://www.archanaskitchen.com/sepu-vadi-recipe-himachali-split-urad-dal-dumplings-in-spinach-gravy|Archana's Kitchen]])]
+==== Pahari Raita ====
+A special mountain raita made with cucumber, mustard seeds, and local herbs — served chilled and often as part of traditional meals. [([[https://naturallynidhi.com/pahadi-raita/|Naturally Hindi]])]
+==== Meetha ====
+A sweet rice dish flavored with saffron, dry fruits, and cardamom, served during ceremonies and as the dessert portion of a Dham meal. [([[https://www.simpleglutenfreekitchen.com/2016/01/meethe-chawal-sweet-saffron-rice.html|Simple Gluten-Free Kitchen]])]
+==== Mhanee (or Mhanee Curry) ====
+A lesser-known curry made from banana slices, black gram, and a unique mustard-tamarind gravy — both sweet and spicy. [([[https://www.youtube.com/watch?v=h4MxMdoFLlA|YouTube]])]
+==== Patande ====
+Himachali crepes made from wheat flour batter, served with ghee and sugar or jaggery. Often eaten for breakfast in Sirmaur and Mandi regions. [([[https://www.recipes18.com/all/recipe/patande/|Recipes 18]])]
+==== Lugdi (Fermented Rice Drink) ====
+A traditional fermented drink made with cooked rice or barley, particularly in Kullu and Manali. Mildly alcoholic and consumed during festivals or celebrations. [([[https://www.slurrp.com/article/from-lugdi-to-apong-local-indian-alcoholic-drinks-made-with-rice-1651654325975|Slurrp]])]
+{{tag>food culture geography}}

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