Thupka is not actually Himachali dish. It is popular in Dharamshala because of Tibetans. Thupka contains noodles with vegetables and soup, you can get it in many shops around Mcleodganj and Dharamshala. It comes in different varieties including veg and non-veg. In cold and icy weather you will love to have this hot soup with noodles after your food. You can also call it a "bowl of comfort" because it makes your hands warm when you hold the bowl. Many people combine it with momos, where they eat dumplings first and wash it down with soup. Local people of Dharamshala don't include thupka in their regular diet, but its an integral part of Tibetian community which lives in upper areas of Dharamshala.

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Momos have become an integral part of North and East India. you can find them easily across this belt of Himalayas. Even in Dharamshala momos are very popular, thanks to Tibetian immigrants who brought this cuisine from the mountains of Tibet and spread it all across the regions so much that now it rejoices among all Himalayan families and other regions of North India. Originally Momos are prepared by filling minced yak meat into flour and water dough because of the scarcity of vegetables in the mountains. but now it has become more elaborative with different combinations like vegetables, tofu, paneer, cheese and even boiled potatoes. In Dharamshala, you will find most of the places serving momos with fillings of minced Cauliflower and onion in which minced meat is optional. These dumplings are either steamed or fried.

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Patrode is a dish prepared by stuffing colocasia leaves with gram flour. the leaves look like an elephant's ear and are water repellent. They are also prepared all across India with different names, stuffing, and styles. After applying gram flour paste to the leaves in layers, they are then rolled and cooked in a pressure cooker with some water. After steaming it they are cut into small slices and fried in oil. After that, you can also preserve them for a few days in a refrigerator and take them with morning tea or chutney daily. You will not find them easily around Dharamshala even in restaurants but Himachali people love this cuisine a lot and mostly prepare it in their homes.

Khatta or galgal

Hill Lemon also called Khatta or Galgal in the local language is a citrus fruit which is indigenous to Himalayan regions of India. Texturewise and colorwise it looks similar to an orange but the fruit is almost double the size of an orange and is zingy in taste. Himachali people pluck this fruit directly from trees in sunny weather cut it into small slices and then add paste of jaggery, green chili, coriander leaves and some sugar. They try to eat it as soon as possible without preserving it as it becomes sour in taste after some time. You will not get in anywhere in shops around so you have to be lucky enough to find and prepare it yourself or ask a local Himachali family to do it for you.


Mouthwatering Himachali Dham (community feast) is not only tasty but also a good example of a balanced diet which is very much beneficial for health. Scientists found that it is a complete diet if you see it from Ayurveda perspective as it contains all six "rasas" which are required for proper nutrition and these are to be eaten in a proper sequence. Even attempts are being made to patent it. Dham is prepared by "Boties" in temporary built kitchen called "rasailu". They use vessels called "Charoties" which are very thick and keep food warm for longer time. In Dharamshala or Himachal, you will get a chance to eat Dham only on special occasions like functions or marriages. It is served in open space on sal leaf called "pattlu", these leaves are either of sal or banyan and are stitched together using tiny wooden sticks. People sit together in a line on the ground and enjoy the meal traditionally.