Non-VegChha Gosht
Mountain-style slow-braised mutton in a yogurt and raw papaya marinade with whole dry spices—a Pahari specialty.
WHERE THE HIMALAYAS COOK
Himachal Pradesh: Mountain Hearth and High Pastures
High-altitude cooking with slow-braised meats, buckwheat breads, and preserved root vegetables that sustain mountain communities through harsh winters.
Chha GoshtSidduBabruAktori
Deodar Forests, Apple Orchards, and Shawl Looms
Himachal Pradesh is a land of Gaddi shepherds, Tibetan Buddhist monasteries, and apple-fragrant valleys where every preparation reflects the mountain season.
Slow Braise and BuckwheatPahari home kitchens from Kullu, Manali, and Shimla
Slow Braise and Buckwheat
Chha Gosht—a slow-braised mutton preparation using raw papaya as tenderizer—is cooked over wood fire in the mountain style. Siddu is a yeast-fermented bread unique to Himachal.
Non-Veg
VegSiddu with Ghee
Yeast-leavened steamed wheat bread stuffed with poppy seeds and walnuts, served warm with pure cow ghee.
VegHimachali Dham
Festive feast of rajma, madra, dal and rice served on leaf plates.
VegMadra
Chickpeas in a creamy yogurt gravy cooked slowly with spices.
VegBabru
Black-gram stuffed fried bread, served with chutney.
Non-VegHimachali Trout Fry
River trout from Kullu pan-fried with spices.
VegBaturu
Soft leavened Himachali bread cooked on a griddle, eaten with curries.