Himachal Pradesh is not just about breathtaking landscapes and gentle valleys—it also claims a rich and diverse cuisine. While dishes like Chana Madra and Siddu are well known, there are many hidden flavourful masterpieces waiting to be explored. Delicacies like Auriya Kadhi, a tangy yam-based curry, Bhey, a spicy lotus stem dish, and Chha Gosht, a yogurt-infused mutton curry, showcase the region’s love for bold flavors and traditional cooking techniques. From the crispy Sepu Vadi to the sweet and delicate Patande pancakes, these hidden gems offer a taste of Himachal’s authentic and soulful cuisine. Let’s explore some lesser-known Himachali dishes that deserve a place on your plate!
1. Tudkiya Bhath – The Himachali Pulao
This isn’t your regular pulao! Tudkiya Bhath is a unique, spicy rice dish made with lentils, yogurt, potatoes, and a blend of aromatic spices. It is slow-cooked for enhanced flavors and best enjoyed with a squeeze of lemon and curd.
Where to try : Chamba region
How to prepare : Tudkiya Bhat is a traditional Himachali rice dish cooked with lentils, potatoes, and aromatic spices, giving it a rich and delicious flavor. The rice is first sautéed with onions, garlic, ginger, and whole spices, then slow-cook with yogurt, tomatoes, and boiled lentils for a unique tangy taste. Slow-cooked to perfection, it is finished with a sprinkle of garam masala and fresh coriander. Best enjoyed with curd or a side of Himachali Madhra.
2. Bhey – Spicy Lotus Stem Curry
Bhey is a delicious Himachali dish made from finely sliced lotus stems cooked in a spicy gram flour-based curry. The crunchy texture and tangy flavors make it a must-try for food lovers.
Where to try : Kangra and Mandi regions
How to prepare : To prepare Bhey – Spicy Lotus Stem Curry, thinly slice and boil lotus stem for 10–15 minutes, then drain. Heat mustard oil, add mustard and cumin seeds, then sauté onions until golden. Stir in ginger-garlic paste, green chilies, and tomatoes, cooking until soft. Add turmeric, red chili, coriander powder, and salt, then mix in the boiled lotus stem and cook for 5–7 minutes. Finish with garam masala and amchur powder, garnish with coriander, and serve hot with chapati or rice.
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3. Sepu Vadi – Fried Dumplings in Spinach Gravy
A delicacy from the Chamba region, Sepu Vadi consists of deep-fried lentil dumplings soaked in a thick and flavorful spinach-based gravy. It is often enjoyed with rice and is a powerhouse of nutrition.
Where to try : Chamba and Mandi regions
How to prepare : To prepare Sepu Vadi, soak urad dal for 4–5 hours, then grind it into a thick paste with salt and asafoetida. Shape into small discs, steam for 15–20 minutes, then cut and deep-fry until golden. For the gravy, sauté cumin, bay leaves, onions, ginger-garlic paste, and tomatoes in ghee or oil. Add turmeric, red chili, coriander powder, and salt, then mix in whisked yogurt carefully. Adjust consistency with water, add the fried vadi pieces, and let them simmer. Garnish with coriander and serve hot with rice or roti.
4. Patande – Himachali Pancake
Often called the “Pahadi Pancake,” Patande is a breakfast delight made from a simple batter of wheat flour, milk, and sugar. Cooked like crepes, it is usually served with ghee or honey.
Where to try : Sirmaur region
How to prepare : To prepare Patande – Himachali Pancakes, mix wheat flour, milk, sugar, and a pinch of cardamom powder into a smooth, flowing batter. Heat a pan, add batter, and spread it thin like a dosa. Cook until golden brown, then flip and cook the other side. Serve hot with ghee, honey, or jam for a delicious Himachali breakfast.
5. Auriya Kadhi – Tangy Yam Kadhi
Unlike the usual Punjabi kadhi, Auriya Kadhi is made with colocasia (arbi) instead of gram flour pakoras. It has a unique tangy taste due to the use of dry mango powder (amchur) and is best paired with rice.
Where to try : Hamirpur and Kangra regions
How to prepare : To prepare Auriya Kadhi – Tangy Yam Kadhi, boil and cube yam, then set aside. Heat mustard oil, add mustard seeds, fenugreek seeds, and asafoetida, then sauté chopped onions and tomatoes. Stir in turmeric, red chili, and coriander powder. Add besan with buttermilk or yogurt, then pour it into the pan, stirring continuously. Add the boiled yam, salt, and a little water, then simmer until thick. Finish with garam masala and garnish with coriander. Serve hot with rice or chapati for a flavorful meal.
6. Chha Gosht – Yogurt-Based Mutton Curry
A treat for meat lovers, Chha Gosht is a slow-cooked mutton curry prepared with yogurt, gram flour, and local spices. The unique tangy flavor makes it stand out from regular mutton dishes.
Where to try : Chamba and Kangra regions
How to prepare : To prepare Chha Gosht – Yogurt-Based Mutton Curry, marinate mutton with salt, turmeric, and yogurt for at least an hour. Heat mustard oil, add bay leaves, cumin, cardamom, and cloves, then sauté onions until golden. Add ginger-garlic paste and cook until fragrant. Stir in coriander, red chili, and fennel powder, then add the marinated mutton and cook until browned. Pour in whisked yogurt, stirring continuously, then add water and simmer until the mutton is tender. Finish with garam masala and garnish with fresh coriander. Serve hot with rice or roti.
Himachali cuisine is packed with flavors and regional masterpieces that go above the usual dishes. The next time you visit the mountains, don’t forget to try these hidden gems but absolutely delicious Himachali dishes! Like Auriya Kadhi, Bhey, Chha Gosht, Sepu Vadi, and Patande highlight the diversity and depth of Himachali cuisine, offering a unique taste of the hills.
Have you tried any of these? Let us know in the comments!
Also look at : A Journey of Himachali Cuisine
