Traditional foods of Himachal Pradesh

Bhey: Made from stir-fried lotus stems soaked in gram flour and sprinkled with the best of spices like ginger-garlic paste. It is an easy-to-cook quick-to-eat street food that is popular in Manali.

Patande: A desi version of crepes and pancakes, this relishing dessert is made with milk, sugar, wheat flour and caramelised apples!

Aktori : A sweet made during festivals in Himachal Pradesh, Aktori provides the required energy for tourists while out and about in Manali.

Sidu: Both a vegetarian and a non-vegetarian’s delight, Sidu comes in variants. Sidu is prepared with wheat dough that is cooked halfway on direct flame, steamed and set aside for the yeast to ferment.

Tudkiya Bhath: The Himachali Pulao, is cooked with the help of ingredients like lentils, garlic, potato, yogurt, tomatoes, cardamom and cinnamon.

Channa Madra: It has quickly made its way into the street food map of Himachal Pradesh owing to its experimental but lip-smacking taste. A yogurt gravy brought to taste with chickpeas, tamarind and cloves.

Know that you can satisfy their expectations with a Kulu Trout. The fish that is freshly caught in the Kulu river at Himachal Pradesh is marinated and slowly cooked.

Khatta: A drool-worthy combination of sliced pumpkin, heaped spoonfuls of dry mango powder and sprinkled deep fried boondi, this Pahadi delicacy is a best-seller as it brings out all the rich flavours in one bite!

Babru: Made from the same soaked black gram paste, the only difference between a Babru and Kachori is that the former is a filling breakfast for Himachalis.