Himachal Pradesh

Deep-fried flatbread stuffed with black lentils

Savory bread or pancake using chickpea flour, herbs, vegetables, chili peppers, curd, spices

Solan is a city in the Indian state of Himachal Pradesh and the district headquarters of Solan district. It is located 45.5 kilometres south of the state capital, Shimla. Solan has an average elevation of 1,550 metres (5,090 ft). The city is situated between Chandigarh (joint capital of Punjab and Haryana) and Shimla (state capital) on the Kalka-Shimla National Highway-5. The narrow-gauge Kalka-Shimla railway passes through Solan. Located on the Punjab-Himachal Border, Solan is nestled in the Shivalik hills of the Himalayas. Solan was originally the capital of the princely state, Baghat. A defining feature of Solan, is its ancient temples and monasteries. The Shoolini Mata Temple and Jatoli Shiv Temple are popular attractions for tourists. One of the most famous monasteries in this region is the Yundung Monastery. The hill-town is named after the Hindu goddess Shoolini Devi ~ who is a manifestation of Goddess Durga in Her warrior aspect. Shoolini, when translated literally, means 'the goddess wielding the spear'. Every year in June, a fair venerating the Goddess is held, featuring a 3-day melā at the central Thodo ground.

Sweetened thick buckwheat pancakes or squares

A sweet rice, raisin, nut and dried fruit dessert

Pinni is a type of Punjabi and North Indian cuisine dish that is eaten mostly in winters. It is served as a dessert and is made from desi ghee, wheat flour, jaggery and almonds. Raisins may also be used. Urad dal pinni is a variety of pinni. Pinni is also a general term for desserts or sweets prepared in a round shape.

Spiced horsegram lentil drink, it is believed to help remove kidney stones

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Potatoes in yogurt curry

Curry with dried pomegranate seed powder or fresh pomegranate seeds, made with chicken (murg anardana, murgh anardana), potatoes (aloo anardana), okra, vegetables, chickpeas (chana)

Colocasia (taro) root curry

Pigeon pea curry

Stir fried pumpkin or squash with mustard seeds, chili peppers and spices

Buckwheat porridge, made with buckwheat flour (choon, kwada ka ata, mandua ka atta, mandua flour), serve with gahat ki dal or phaanu

Chickpeas in yogurt curry with coconut, almonds, raisins

Chandrakanti is a deep-fried dessert made from green gram and rice flour. It is a sweet dish originally from coastal Odisha in eastern India.

Gosht or ghosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of Middle Eastern cuisine, Central Asian cuisine and cuisine of the Indian subcontinent. The word stems from the Persian word gosht گوشت, meaning "meat" or "flesh", especially that of goat. In India, most gosht dishes include goat or mutton. In India, the term mutton is more likely to refer to the meat of a goat rather than that of an adult sheep, as it does elsewhere in the English-speaking world. When Indian dishes are adapted for Western diners, lamb is the meat most often used in the adaptation. This has led to a common misconception that gosht means "lamb".[citation needed]

Dhaam is a traditional feast celebrated in the Indian state of Himachal Pradesh, some parts of Punjab especially in Talwara and Mukerian region and Jammu region Dhaam is prepared and served on every joyful event or celebration in the family. Temples also serve dhaam on most of the religious festivals or auspicious dates. Himachali food varies from region to region. The cuisine of Himachal Pradesh is largely based on the climate and topography of the state. While the everyday meal is the usual dal-chawal-subzi-roti, special dishes are cooked during festive occasions. Amongst festive food, the traditional meal, dham finds instant mention. The traditional dham is celebrated with great enthusiasm. The dham offers one with an opportunity to be acquainted with the various delicacies of the state.

Black lentils stewed with onion, tomatoes, garlic, ginger, chili peppers and spices

Sour and tangy yam curry

Sour mutton curry made with amchoor (mango powder) or anardana (dried pomegranate seeds), may be used with other meats, for example, goat

Marinated and pan-fried trout

Mushroom curry with green peas, onons, tomatoes, spices

Chicken in a thick yogurt curry/gravy with cardamom, coriander, turmeric

Kidney bean and curd curry

Lentil dumplings in spinach curry with dill and yogurt

Thenthuk or hand-pulled noodle soup (thukpa), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. Vegetable thenthuk is a common modern-day option too. Making the soup consists of mixing the flour, kneading the dough, chopping the vegetables and meat and boiling the soup. The cook starts working with the dough when everything boiling in the soup is well cooked. They shape the dough, flatten it, pull it and cut it off, right into the boiling soup. As soon as this is finished, the noodle soup is ready to cool down and be served.

Thukpa ˀ˥˥.pə˥˥/ ) is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa, especially thenthuk, is a variant among the Indians, especially Ladakhis and the Sikkimese. Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken. Varieties of thukpa include: Thukpa has been described as a "generic Tibetan word for any soup or stew combined with noodles".

Mixed rice with lentils, potatoes, onions, yogurt, spices

Guava chutney

Deep-fried flatbread stuffed with black lentils

Banganapalle mangoes is a mango variety produced in Banganapalle of Nandyal District in the Indian state of Andhra Pradesh. It alone occupies 70% percent of total mango cultivable area of the state and was first introduced by the farmers of Banaganapalli. It was registered as one of the geographical indication from Andhra Pradesh on 3 May 2017, under horticultural products by Geographical Indication Registry. It is also grown in the other parts of India and Pakistan. The fruit is described as obliquely oval in shape, around 20cm in length, with yellow flesh and a thin, smooth yellow skin. The flesh is of a firm, meaty texture and is sweet and lacks fibre. The cultivar is the most sought after in Andhra Pradesh. It is a very late-season variety that is good for canning. This cultivar is a source of vitamin A & C and is also called king of Mangoes. It is also known as Banganapalli as it is cultivated plenty in and around Banaganapalle village of Andhra Pradesh. Benishan, Chappatai, Safeda (Delhi, UP and other northern states), Badam Aam (Rajasthan, MP, Malwa, Mewar and other areas of Central India) are some other names.

Savory bread or pancake using chickpea flour, herbs, vegetables, chili peppers, curd, spices

Nelumbo nucifera, also known as sacred lotus, Indian lotus, or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is sometimes colloquially called a water lily, though this more often refers to members of the family Nymphaeaceae. Lotus plants are adapted to grow in the flood plains of slow-moving rivers and delta areas. Stands of lotus drop hundreds of thousands of seeds every year to the bottom of the pond. While some sprout immediately and most are eaten by wildlife, the remaining seeds can remain dormant for an extensive period of time as the pond silts in and dries out. During flood conditions, sediments containing these seeds are broken open, and the dormant seeds rehydrate and begin a new lotus colony.

Pickled cauliflower, turnips and carrots

Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales . These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps. Morels are prized by gourmet cooks, particularly in Catalan and French cuisine, but can be toxic if consumed raw or undercooked. Due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere, in particular North America, Turkey, China, the Himalayas, India, and Pakistan where these highly prized fungi are found in abundance. Typified by Morchella esculenta in 1794, the genus has been the source of considerable taxonomical controversy throughout the years, mostly with regard to the number of species involved, with some mycologists recognising as few as three species and others over thirty. Current molecular phylogenetics suggest there might be over seventy species of Morchella worldwide, most of them exhibiting high continental endemism and provincialism.

Morus, a genus of flowering plants in the family Moraceae, consists of 19 species of deciduous trees commonly known as mulberries, growing wild and under cultivation in many temperate world regions. Generally, the genus has 64 subordinate taxa, though the three most common are referred to as white, red, and black, originating from the color of their dormant buds and not necessarily the fruit color , with numerous cultivars and some taxa currently unchecked and awaiting taxonomic scrutiny. M. alba is native to South Asia, but is widely distributed across Europe, Southern Africa, South America, and North America. M. alba is also the species most preferred by the silkworm, and is regarded as an invasive species in Brazil and the United States. The closely related genus Broussonetia is also commonly known as mulberry, notably the paper mulberry (Broussonetia papyrifera).

Fiddleheads or fiddlehead greens are the furled fronds from a fledgling fern, harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond . As fiddleheads are harvested early in the season, before the frond has opened and reached its full height, they are cut fairly close to the ground. Fiddleheads from brackens contain ptaquiloside, a compound associated with bracken toxicity, and thiaminase. Not all species contain ptaquiloside, such as Diplazium esculentum, a fern with fiddleheads regularly consumed in parts of East Asia, which differs from bracken (Pteridium aquilinum).

Steamed brown lentil dumplings, made with chili peppers, ginger, potatoes, taro

Colocasia leaves with a spiced rice mixture, may be rolled, mixed, similar to patra in Gujuart

Stuffed flatbread or steamed rolls, filled with a mixture of paneer, peas, nuts, chili peppers, spices

Sesame seed chutney