PRENEETA SHARMA
Himachal Pradesh, situated in the heart of the Himalayas, is known for its breathtaking scenery as well as its diverse culinary offerings. And nowhere is this more exquisitely presented than in a Himachali Thali, a customary dish prepared with local ingredients, age-old methods, and affection.
From Zaitooni Chutney, which is prepared from wild olives discovered in Himalayan woods, to Aktori, a traditional buckwheat sweet, this is more than simply a dinner; it’s a map of the state’s unique culinary spirit. Aktori, a soft pancake baked with buckwheat flour and jaggery, is a festive Spiti meal. Soul-satisfying sweetness meets high-altitude nutrition.
Bhey is a crispy dish prepared by sautéing chopped lotus stem with gram flour and spices. Commonly seen in homes in Kangra.
Dhotuan Dal, a rich and smoky blend of urad and rajma, is sometimes eaten with chapati or red rice.
Khatta is a meal that is popular in Kangra and is prepared with black chickpeas or pumpkin and boiled with jaggery and amchur.
This Ladakhi-Himachali butter tea beverage has a salty, buttery, and pink hue. It is an essential but acquired flavor.
Made with wheat flour and served with ghee and chutney, patande is the Himachal Pradesh equivalent of pancakes.
Rajma Madra: Only served in Chamba and Mandi temples and weddings, Rajma is slow-cooked in a thick gravy made with yogurt.
Sidu: A steamed wheat bread filled with jaggery or poppy seeds. Accompanied by pulses, chutney, and ghee.
Tudkiya Bhaat is Chamba’s Pahadi-style pulao made with curd, potatoes, and lentils.
Each region adds a distinct note to the tastes, from Lahaul’s creamy broths to Kangra’s acidic chutneys.
