Snapcook Diary – Taste of Shimla

By:    Posted On: 4th-11-12

vegetarian indian recipe | indian vegetarian recipes | indian food recipe

vegetarian indian recipe | indian vegetarian recipes | indian food recipe

Queen of Hill Stations in India…

Best time to visit: May to July and September to November

Shimla, a very popular and beautiful hill station, capital city of Himachal Pradesh. It is one of the leading holiday destinations in the country. Shimla culture reflects the tradition and the life pattern of Pahari people.

The food of Shimla offers a wide range of mouth watering and lip smacking cuisines from elegant restaurants to a local dhabas, street foods. The cuisines of this place vary from season to season and according to the climate and surroundings.

The food ranges like Punjabi, South Indian, Chinese, continental, tibetian has a great influence on Himachali cuisine and are easily available here that one can enjoy.

You can taste the large variety of local cuisine such as fresh corn flour that is grounded with water and eaten with milk for breakfast.

Popular vegetarian dishes of Shimla include kaddu ka khatta, guchhi matter and sepu vadi. You should definitely try the traditional vegetarian dessert prepared with sweet rice is mittha.

The other mid day meal during festive season is Dham, served on leaf plates or Epattalsi. As far as the menu of this concerned, it includes rice, a curd based dish, curry, mustard based raita, pulses and sweets. 

The famous recipes of Shimla are Indra (made of urad dal),Baadi/Ghaunda, and Bada/Poldu.

Specialities you should try:

Kangri Cuisine: Khatta with rice, Madra with rice. At religious places, called dhams and at the homes of locals you will get this.

Ashiana on the Ridge that offers Himachali cuisine in Shimla.

Here is the list of restaurants available in Shimla.


Author: Khushboo Sharma

Hi am Khushboo, MTech in embedded systems and a mother to a most lovable little angel girl. I was born and raised in small town Muzaffarnagar, U.P. which is famous for its Asia's largest gud/jaggery market. I was introduced to cooking or should say the place kitchen only after my marriage, because i was never serious about cooking. But as I was raised in a food loving family so I was always curious about various local and authentic food around. Join me in my journey to explore food, my way.
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