Nidhi Kadere
This traditional Himachali dish is a higher-altitude variant of pulao. It includes ingredients like potatoes, garlic, onions, ginger, and spices such as cardamom, cinnamon, and bay leaves.
These are steamed dumplings filled with minced meat, cheese, or vegetables. They are served with spicy chutney or soup. Momos are a common street food in Dharamshala and are influenced by Tibetan cuisine.
A perfect snack for the cold weather in Dharamshala, this is a simple but satisfying meal of instant noodles and hot tea. Maggi is cooked with water, butter, and a spice mix, and chai is made with milk, sugar, and tea leaves.
An integral part of Himachali cuisine, Dham consists of rajma, moong dal, yogurt, and rice. It’s served with kali dal and imli chutney.
This is a Tibetan noodle soup that is popular in Dharamshala. It is made with wheat noodles, vegetables, and meat (usually chicken or mutton). It is seasoned with soy sauce, vinegar, and chilli sauce.
This is a meat dish made with marinated lamb or goat meat that is cooked in a yogurt and gram flour sauce. It is flavoured with spices like cardamom, red chilli, coriander, bay leaf, asafoetida, and ginger-garlic paste
This is a Tibetan dish of sliced meat (usually beef or yak) cooked in a gravy of chilli, ginger, garlic, and onion. It is eaten with bao (bread dumplings) or tingmo (steamed buns).
This is a pizza baked in a clay oven that gives it its smoky and earthy flavour. It is topped with cheese, tomato, onion, and mushroom, to chicken, ham, and bacon on a thin and crispy crust.
It is a crunchy and spicy dish enjoyed as a snack or a side dish, It is made with thinly sliced lotus stems that are boiled and then stir-fried with ginger, garlic, onion, and gram flour.