Siddu, Madra and Babru are three of the most famous Himachali foods, and tasting them is a delicious way into mountain culture. This guide for American travellers explains what each dish is, how it is made and where to find it, along with other local favourites.
Famous Himachali dishes explained
1. Siddu
A steamed wheat bun from the Kullu–Manali region, stuffed with a paste of poppy seeds, walnuts or lentils and served with ghee and green chutney. Perfect on a cold day.
2. Madra
A rich curry of chickpeas or kidney beans cooked slowly in yogurt with whole spices, especially associated with Chamba and Kangra. A highlight of any dham.
3. Babru
A fried flatbread stuffed with black gram paste, similar to a kachori, popular as a snack in Shimla and often served with tamarind chutney.
4. Chha gosht
Lamb cooked in a gravy of gram flour and yogurt, a traditional meat dish of Himachal.
Before you fly: gear checklist
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A 30–45 litre travel backpack is easier than a suitcase on hill-station lanes, stairs and shared taxis. - Best power banks for travel BuyrSkip
Power cuts and cold weather drain phones fast in the mountains; a 20,000 mAh bank under the 100 Wh airline limit is the sweet spot. - Travel gear picks for your India trip BuyrSkip
Packing cubes, locks, neck pillows and organisers that make a long journey to the Himalaya easier.
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5. Trout
Fresh trout from the Beas, Tirthan and Baspa rivers, often pan-fried or grilled with herbs.
6. Aktori
A buckwheat pancake or cake from Lahaul and Spiti, made for festivals.
7. Patande
Thin wheat pancakes from Sirmaur district, often served with honey or ghee.
8. Tudkiya bhath
A spiced rice dish from Chamba, cooked with lentils, potatoes and yogurt.
9. Chamba chukh
A fiery chilli chutney from Chamba, made with green and red chillies and lemon.
10. Sepu vadi
Lentil dumplings in a spinach gravy, from Mandi.
Siddu: how it is made
The dough is made with wheat flour and yeast, left to rise, then filled with a mixture of ground poppy seeds, walnuts or spiced lentils. The buns are steamed for 20–30 minutes and served hot with ghee and mint chutney. In Kullu and Manali, roadside stalls and cafés serve them fresh.
Madra: a dham favourite
Madra is made by slow-cooking chickpeas or kidney beans in yogurt with ghee and whole spices such as cardamom, cloves and cinnamon. It is rich, creamy and mild.
Babru: a Shimla snack
Babru is a deep-fried bread stuffed with black gram paste. It is often eaten with tamarind chutney as a snack or breakfast.
Where to try them
- Siddu: Manali, Kullu and Naggar.
- Madra: Chamba, Dharamshala and Kangra.
- Babru: Shimla.
See our Himachali food guide and Manali restaurant guide.
Planning your trip from the USA
Air India has operated nonstop flights to Delhi from US gateways such as New York (JFK), Newark, Chicago, Washington Dulles and San Francisco, taking roughly 14–17 hours. Some of those routes have been cut or rerouted because of airspace restrictions, so check the current schedule before you plan around a nonstop. One-stop itineraries are often cheaper and just as practical: via the Gulf (Dubai, Doha or Abu Dhabi), via Europe (London, Frankfurt, Paris or Amsterdam) or via Istanbul. Door to door, expect 20–26 hours from the East Coast and 22–30 hours from the West Coast. Fares: round-trip economy fares to Delhi often range from about US$900 to US$1,600 depending on season and city, with October–December and May–June among the busiest periods. Read our guide to getting to Himachal from the USA for the full journey.
US citizens need an Indian visa, and most holidaymakers use the e-Tourist Visa, applied for online at least four days before travel; our India visa guide explains the process step by step. Most US health plans, including Medicare, offer little or no cover in India, so buy a policy with medical and evacuation cover (see our travel insurance guide). For cash, cards and UPI, see our money guide, and for staying online, our SIM and internet guide.
What it costs
Typical daily spend per person on the ground, excluding international flights:
| Travel style | Per person per day (INR) | In US dollars | Covers |
|---|---|---|---|
| Budget | ₹2,500–4,000 | US$26–42 | hostel or guesthouse, local food, buses |
| Mid-range | ₹6,000–10,000 | US$63–105 | good hotel, café meals, some taxis |
| Luxury | ₹20,000–45,000 | US$211–474 | 5-star or heritage stay, private car, fine dining |
Prices are converted at about ₹95 to US$1 and rise in peak season (May–June, Christmas and New Year). Our Himachal trip cost guide has a full breakdown.
Responsible travel tips
Tourism is vital to Himachal’s economy, but it also strains water supplies, roads and waste systems in peak season. You can help by travelling outside the busiest weeks, choosing locally run stays, refusing single-use plastic, and carrying out everything you carry in on treks. Ask before photographing people, dress modestly in villages and at temples, and tip guides, drivers and porters fairly: their income is often seasonal.
Health and safety basics
Drink bottled, boiled or filtered water, eat freshly cooked food and carry a small medical kit with rehydration salts and motion-sickness tablets for winding roads. Above 3,000 m, gain height gradually and descend if headaches or nausea get worse. The emergency number throughout India is 112. The US State Department rates India at Level 2 (exercise increased caution) for the country as a whole, with stricter advice for some border areas, including Jammu and Kashmir.
Smart tech for the mountains
- Best power banks for travel BuyrSkip
Power cuts and cold weather drain phones fast in the mountains; a 20,000 mAh bank under the 100 Wh airline limit is the sweet spot. - Best dual-voltage wall chargers BuyrSkip
A multi-port GaN charger rated 100–240 V cuts down on adapters for India’s 230 V sockets. - Top-rated wireless earbuds VerdictFox
Light earbuds for bus rides, flights and hikes when headphones are too bulky.
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A short history of Himachali food
Himachali cooking grew out of farming life in steep valleys where wheat, maize, barley, buckwheat, rice and pulses were grown on terraces, and where long winters demanded food that could be stored. Dairy from cows, buffaloes and goats provided ghee, yogurt and buttermilk, which give many dishes their richness. The festive dham tradition developed around temples and royal courts, while the Buddhist valleys of Lahaul, Spiti and Kinnaur share many dishes with Tibet: barley flour (tsampa), butter tea, thukpa and momos. Since the 1960s, Tibetan refugees in McLeodganj and Manali have added their own kitchens, and today backpacker cafés serve everything from shakshuka to wood-fired pizza.
Regional food map
- Shimla and Sirmaur: babru, patande, chana madra and Shimla mirch (capsicum) dishes.
- Kullu and Manali: siddu, trout and red rice.
- Kangra: madra, Kangra tea and the classic Kangri dham.
- Chamba: rajmah, madra, chukh chutney and tudkiya bhath.
- Mandi: sepu vadi and the Mandyali dham.
- Kinnaur, Lahaul and Spiti: thukpa, momos, barley dishes, aktori and butter tea.
Frequently asked questions
What is siddu?
A steamed stuffed bun from the Kullu–Manali region.
What is madra?
A yogurt-based curry of chickpeas or kidney beans.
What is babru?
A fried bread stuffed with black gram paste.
Are these dishes vegetarian?
Siddu, madra and babru are all vegetarian; chha gosht and trout are the main non-vegetarian specialities.
Where can I try them?
In dhabas, cafés and homestays across Himachal.