From Hills to Hearths: Himachal’s Timeless Recipes Celebrated on World Food Day

In a world rushing toward fast food and fusion cuisine, the heart of Himachal Pradesh beats to a different rhythm. Here, in the quiet kitchens of mountain villages, the aroma of desi ghee and age-old recipes still fills the air. On World Food Day—October 16—let’s celebrate the flavors that define not just taste, but tradition.

These dishes aren’t just meals. They’re stories passed down through generations, each bite a memory of festivals, family, and the hills themselves.

Shimla & Kullu – Siddu: Winter’s Favorite Comfort

When the chill sets in, locals turn to Siddu—a steamed wheat bun stuffed with walnuts, poppy seeds, or dry fruits. Served with ghee or spicy chutney, it’s a staple in Shimla, Rohru, and Kotkhai. More than food, it’s a warm hug on a cold day.

Solan – Mal Pude: Sweetness of Celebration

In Solan, no wedding or festival is complete without Mal Pude. These golden, ghee-fried pancakes made from flour or semolina and sweetened with jaggery or sugar are sometimes dipped in syrup. Their sweet scent is the smell of celebration.

Bilaspur – Dhooin Dal: Smoky, Soulful, Satisfying

Bilaspur’s Dhooin Dal is a smoky lentil dish that gets its signature flavor from burning embers. Cooked with local spices and served with makki ki roti, it’s a winter favorite that warms you from the inside out.

Chamba – Rajma Madra: The Crown Jewel of Pahadi Feasts

Rajma Madra is slow-cooked rajma in a rich yogurt and spice gravy. Served during weddings and religious feasts in Chamba, Bharmour, and Bhatiyat, it’s not just a dish—it’s a celebration of local pride.

Hamirpur – Kale Chane Ka Khatta: Tangy and Traditional

This tangy black chickpea curry is a must-have in Hamirpur’s festive thali. Flavored with tamarind or dry mango and cooked in a spiced gram flour gravy, it’s often made without onion or garlic—perfect for religious occasions.

Kinnaur – Thukpa & Kinnauri Rajma: Tibetan Touch in the Hills

Kinnaur’s cuisine carries Tibetan influences. Thukpa, a hearty noodle soup with veggies, meat, or lentils, is a winter essential. And the small, red Kinnauri rajma? Famous across the state for its rich flavor.

Sirmaur – Bhidoli: A Taste of Monsoon and Merriment

Made during the monsoon and festivals, Bhidoli is a stuffed wheat dough delicacy. It comes in sweet and savory versions—one with mashed lentils, the other with jaggery and roasted cumin. It’s a dish that says, “Welcome home.”

Mandi & Kangra – Sepu Badi & Babru: Temple Traditions on a Plate

Sepu Badi, made from urad dal dumplings in spiced yogurt gravy, is a dham favorite in Mandi’s temples and festivals. Babru, a sweet fried bread, is a breakfast treat in Mandi and Kangra, especially during Teej.

A Culinary Map of the Mountains

Each district’s dish reflects its geography and culture. Higher altitudes favor warming, hearty meals; lower regions lean toward lighter, tangier flavors. On World Food Day, reviving these recipes isn’t just about taste—it’s about reconnecting with the soul of the hills.

So next time you sit down to eat, let your plate tell a story. Let it whisper the wisdom of the mountains.