Himachal Pradesh is known for its lovely snow-capped mountains, breathtaking landscapes, and beautiful green valleys. But visiting Himachal can never feel complete without savoring its culinary gem, the Himachali Thali. The traditional meal offers a unique blend of local ingredients and spices reflecting the region’s rich cultural diversity and people’s love for food. So, today, get ready to embark on a culinary journey through the beauty of Himachali thali and know more about the dishes that make the thali so irresistible.
Himachali Thali
A Himachali thali is irresistible because it beautifully represents the rich culinary culture of the state with flavor-rich dishes that highlight the local unique ingredients and their cooking process. To understand this better, let us take you on a tour of the common dishes that every Himachali thali has.
Common Dishes
Madra
This is the one dish that you will find in every Himachali thali, especially Mandi and Chamba. Madra is a creamy and thick curry that is made out of chickpeas or kidney beans and yogurt. The curry is beautifully flavored with garlic, ginger, and spices. It is a slow-cooked yogurt-based curry that has a signature aroma and a mellow tang that makes it distinct from other yogurt-based curries.
Bhey
This dish is made by using a unique ingredient which is not found in many Indian cuisines, the lotus stem. In this dish, lotus stems are thinly sliced and stir-fried with gram flour, garlic, and ginger, which offers a depth to the thali. Bhey has now become a staple throughout Himachal Pradesh, but is most prevalent in the Kangra region.
Khatta
Khatta, as its name suggests, is a tangy-sour preparation from Himachal and is also known as “kaale chane ka kahtta”. The dish features black chickpeas that are cooked with spices, tamarind, and jaggery. Jaggery is an optional ingredient that depends on the region where it is prepared. It is very popular in the Mandi region and the Kangra region.
Babru
Babru is a stuffed flatbread that is commonly found in every Himachali thali. It is heartily stuffed with black gram paste and then deep-fried. It is very crisp on the outside and has a very nutty center. Babru is served and relished with curries and chutneys across Himachal Pradesh.
Meethe Chawal
‘Meethe Chawal, translated as sweet rice, is a traditional sweet dish of Himachal Pradesh. The dish is prepared by cooking basmati rice with ghee, milk, saffron, cloves, cardamom, and cinnamon. It is then served with fried cashews and raisins. This dish is a post-meal dessert that is also prepared on festivals, celebrations, and religious functions.
Siddhu
Siddhu is one of the most favourite bread items in Himachal Pradesh. It is a steamed bread which is made out of wheat flour, which is many a times stuffed with poppy seeds or lentils, giving it more flavor. This bread tastes best with ghee or any curry on the side.
Sepu Vadi
Sepu Vadi is a traditional protein-packed dish that is seen in every Himachali thali. The dish is made from urad dal, which are black gram lentils, and is very famous in the Mandir district. These steamed and fried urad dal dumplings are cooked in a nutritious, tangy, and creamy spinach-yogurt gravy, offering a flavorful experience. It is commonly served with steamed rice or chapati.
Tudkiya Bhat
Tudkiya bhat is a traditional rice dish that is also referred to as spiced pulao or masala vegetable khichdi. It is the state’s comfort dish, which is loved by everyone. In this dish, rice, masoor dal, tomato, and potatoes are cooked in a complex spice mix paste and yogurt in ghee or mustard oil. This creamy dish is known for its aroma and Pahari flavor, with Dagari phool being one of the most important spices used in it.
Steamed Bhat
Every Himachali thali features a bowl of steamed rice. The people here use local traditional rice like Chhohartu, Jattoo, or Matali, depending upon the climate, the region’s altitude, and preference.
Nashpati ki Sabzi
This unique dish is a traditional Himachali dish that is made out of pears, known as Nashpati. In this dish, pears are cut and sautéed with spices for a while so that their natural sweetness is balanced with the spices added. It is a seasonal dish known for its unique taste and nutritional value, as pears are rich in vitamins and antioxidants.
Chukh And Kheru
Chukh is a traditional pickle made using fiery chillies that are locally grown and dried. It is cooked in mustard oil with a blend of spices and is a cherished accompaniment in the Himachali thali. Kharu is a Himachali spicy preserved chutney which adds zest and pungency to the meal.
Summing Up
At the heart of the Himachali thali are dishes like Madra, Bhey, and Khatta with steamed rice that offer a tangy, spicy, creamy flavor to your taste buds. The next is the Tudkiya bhat, which is like a whole one-pot meal, adding masala to the thali. Sabzis and breads offer a round out to the enriching healthy thali, and the accompaniments enhance the richness of the flavors. Lastly, the dessert Meethe chawal brings in the perfect end to this hearty experience. Now you know why a Himachali Thali is simply irresistible!
