Route2Himalaya

18/02/2026

11/09/2020

05/07/2018

22/12/2017

Shiva Shanti Camp"KheerGanga"

26/10/2017

Barot valley

13/12/2016

If you are tired of the same tourists infested places, why not explore the rather untouched and unspoiled Himachal? These offbeat places in the soothing realm of the Himalayas is sure to give you the much needed break from the monotony of life and bring you closer to the nature and yourself.We are trying to show the real life of Himachal Pradesh means the life of villagers and we are not providing you the luxuries life but you are going to experience the real life style and culture, food and many other things that you would love to know about Himachal Pradesh.

13/12/2016

Chana Madra

Madra is a form of yoghurt and chickpea flour based gravy popular in pahar cuisine. Chana Madra is one such dish made with kabuli chane or white chickeas cooked in the gravy seasoned with assorted spices, ginger, garlic and onions.

13/12/2016

Babru

Babru is like a Himachali variation of the popular kachoris. It is made by stuffing soaked and ground black gram daal paste to kneaded dough patties. These patties are then rolled and deep fried and served with tamarind chutney.

12/12/2016

3. Sidu

Sidu is a local bread made from wheat flour. The flour is kneaded and set aside for some hours for the yeast to settle and the dough to rise. This dough is put on direct flame of bonfire to be par-cooked and then later steamed to complete the cooking. This distinct bread is usually enjoyed with ghee or butter alone or can be savoured with mutton or daal as well.

12/12/2016

2. Mittha

Mittha as the name suggests is a local dessert of Himachal Pradesh. It is prepared with sweetened rice mixed with a generous helping of raisins and other dry fruits.

12/12/2016

Dham
No festivities of Himachal are considered complete without Dham. It is a dish prepared by the Brahmins of the regions of Chamba by cooking red kidney beans (rajma), green lentils (moong daal) and rice in curd. It is served teamed with mash daal, boor ki kari and sweet and sour sauce made from tamarind and jaggery (gur). It is traditionally served on plates made out of leaves.