Himachali Food Guide: What to Eat and Drink

Himachali food reflects the mountains. Winters are long and cold, so cooking leans on warming spices, ghee, lentils, wheat and preserved ingredients. Summers bring orchards of apples, plums, apricots and peaches. The state is also home to Tibetan, Punjabi and Kashmiri influences, so you can eat well across a trip. This guide explains the dishes to try and how to find them.

Traditional dishes

Dham. The festive meal of Himachal, served on leaf plates by cooks called botis. It typically includes rice, dal (such as moong or urad), madra (chickpeas or rajma in yoghurt), kadhi, a sweet rice dish and a dessert called mitha. Dham is associated with Kangra and Chamba and is eaten at weddings and festivals. Some restaurants offer a version for visitors.

Madra. A rich curry of chickpeas or kidney beans cooked in yoghurt and spices, typical of Chamba.

Siddu. A steamed wheat bread, stuffed with a filling of poppy seeds, walnuts or dal, and eaten with ghee or chutney. Popular in Kullu and Shimla.

Chha gosht. Lamb marinated in gram flour and yoghurt, slow-cooked with spices. A speciality for meat-eaters.

Babru and patande. Stuffed fried bread and pancakes, found in Kangra and Mandi.

Tudkiya bhath. A spicy rice-and-lentil dish with a distinctive flavour.

Sepu vadi. Lentil dumplings cooked in a thick gravy.

Trout and river fish

Rainbow trout is farmed in streams around Manali, Kullu and Dalhousie. It is often fried or grilled with spices, and served at roadside restaurants and fishing farms. Choose busy places and ask where the fish was raised.

Tibetan and Himalayan food

In Dharamshala, Manali and Bir, Tibetan food is everywhere. Momos (steamed dumplings), thukpa (noodle soup), thenthuk (hand-pulled noodle soup), tingmo (steamed bread) and butter tea are staples. In Spiti and Lahaul, you will find tsampa (roasted barley flour), butter tea, thukpa and local barley beer (chhang) in homes and homestays.

Fruit and dry fruit

Himachal is famous for apples, grown around Shimla, Kullu and Kinnaur. There are also plums, apricots, pears, peaches and cherries in season. Kinnaur is known for chilgoza (pine nuts), almonds and walnuts. Buy from established shops, check for freshness and compare prices. Fresh cider and juices are sold at roadside stalls.

Vegetarian food

Himachal is a very good state for vegetarians. Dham, madra, kadhi, siddu with vegetable fillings, vegetable momos, dal, rajma, paneer dishes and local greens are widely available. Hotels and homestays can prepare Jain meals if asked in advance.

Sweets and drinks

• Mitha. A sweet rice dish made with jaggery or sugar.
• Chiltu and Aksoli. Local pancakes and fritters.
• Kangra tea. Green and black teas grown around Palampur.
• Apple cider and local wines. Available in some places.
• Hot chocolate and filter coffee in cafes.

Street food and snacks

Roadside stalls sell hot momos, corn on the cob, roasted peanuts, samosas, fruit chaat and steaming tea. In Shimla, try the Mall Road bakeries for patties and pastries. In Manali, hot chocolate, waffles and trout rolls are common in Old Manali cafes. In Dharamshala, wander the lanes for dumplings and Tibetan bread. Choose busy stalls with high turnover, and carry hand sanitiser.

Local ingredients worth buying

Dry fruit, local honey, apple jam, pickles, herbs and Kangra tea make good gifts. Himachali woollens, caps and shawls are also popular but are not food. Check labels and prices, and buy from established shops rather than roadside sellers if you want quality.

Dietary notes

Vegetarians, vegans and Jain travellers can eat well in Himachal. Say clearly what you cannot eat, and ask about onions, garlic and ghee. In remote places like Spiti, menus are simple, so carry some snacks if you have special needs.

Eating by place

• Shimla: Colonial-era bakeries, Mall Road cafes and Himachali restaurants.
• Manali: A big choice, including Israeli cafes in Old Manali, trout restaurants and Tibetan food.
• Dharamshala and McLeod Ganj: Tibetan food, bakeries and international cafes.
• Dalhousie and Chamba: Madra, chukh (spicy chilli paste) and simple local food.
• Spiti: Home-cooked food in homestays, with thukpa, rice, dal and vegetables.

Spice, salt and altitude

Himachali food is generally milder than in the plains, but dishes can be rich with ghee and yoghurt. At altitude, appetite can drop, and heavy meals can feel uncomfortable. Eat small, frequent meals, drink warm fluids and avoid greasy food on the first day at higher places. Salty snacks and sweet tea help.

Cooking classes and homestays

A cooking class in Manali or Dharamshala is a fun way to learn the dishes, and a homestay meal is often a highlight of the trip. Ask your planner to arrange one, especially if you are staying in a village.

Eating safely

• Choose busy places with fresh turnover.
• Drink bottled or filtered water.
• Be cautious with raw salads in remote places.
• Start with milder dishes if you are not used to spice.
• Carry basic remedies for upset stomachs.
• At high altitude, eat light meals and drink plenty of fluids.

Alcohol and local rules

Alcohol is available in licensed shops and some restaurants. Drinking in public places and near religious sites is not allowed. Drink-driving is strictly enforced on hill roads. In some villages, alcohol is not served.

Food experiences

Cooking classes in Manali and Dharamshala teach Himachali and Tibetan dishes. Orchard visits in apple season let you pick fruit. A homestay meal in a village is often the best food of the trip.

Our Himachal tour packages include breakfast and dinner, and we can add a cooking class, an orchard visit or a dham meal. Tell us what you like to eat.

Practical tips

• Try a traditional dham if you get the chance; it is served at festivals and some restaurants.
• Ask for less spice if you are not used to it.
• Buy fruit and dry fruit from reputable sellers, and check freshness.
• Drink bottled or filtered water, and be careful with ice.
• Eat at busy places, particularly for non-vegetarian food.