5 Plant-Based Traditional Dishes To Try In The Himalayas

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Plant-Based Food

Exploring plant-based traditional dishes in the Himalayas offers a delightful culinary journey through the region’s rich cultural heritage

Plenty Of Dishes

These dishes offer a glimpse into the diverse plant-based culinary traditions of the Himalayas

Which To Try?

Here are some must-try dishes:

1. Gahat (Kulath) Ki Dal – Uttarakhand

Slow-cooked horse gram with a blend of local spices, often served with steamed rice or rotis.

2. Chana Madra – Himachal Pradesh

A creamy, tangy curry often served with rice or chapati, offering a comforting and satisfying meal.

3. Gundruk – Sikkim

A tangy, slightly sour dish that can be served as a side or mixed with rice. It’s also used in soups or as a condiment.

4. Khatta – Himachal Pradesh

Khatta is a tangy dish made with pulses like chickpeas or kidney beans and flavoured with tamarind or dry mango powder.

5. Aloo Ke Gutke – Uttarakhand

Aloo ke Gutke is a simple yet flavorful dish from Uttarakhand made with boiled potatoes and a mix of regional spices.

These dishes offer a glimpse into the diverse plant-based culinary traditions of the Himalayas