Our present culinary destination is the scenic and dreamlike landscapes of Himachal Pradesh where we are about to experience the vibrant culinary diversity that is unique to this mountainous region. This time we took the road as it gives you immense scope to engage with your surroundings. This journey can be divided into two sections. Our first leg comprises the lovely gastronomic experiences that we amassed while driving between Chandigarh and Kasauli.
The drive, the visual treat, and the food were equally heartwarming. There were quite a number of options -some quintessentially local and some popular fares-when it came to fill our stomachs.
So this episode we bring you the lip-smacking experience from some of the widely popular eateries across the Kalka Shimla highway and at kasauli.
The first treat was an unusual pick. So at this place named Deli situated on the highway, we came across a stretch where the shops were selling mouthwatering pickles. There was an eclectic spread of both veg and nonveg pickles kept in big steel containers. In the nonveg, we tasted mutton, chicken, and fish pickle, while in the veg we had karela, lingard, garlic, mushrooms, and ginger. Don't miss it if you are a fan of the sharp, intense, and acidic flavour of a pickle. We can easily vouch for the sensational taste of these pickles, especially the less sour ones.
From there we went to Ishar sweets for their famed kalakand and kulfi. We tasted two of the seven varieties of kalakand and the rabri kulfi. No wonder both the desserts were true to their reputation. According to the owner such rich and luscious taste can be attributed to the minimalistic, pure, and natural ingredients e.g milk sugar and fruit pulp in the case of kalakand. The anjeer flavoured kalakand was a stunner.
As we drove ahead further on the Kalka Shimla highway, we halted at the iconic Giani ka Dhaba at Dharampur that is so popular among travelers and food enthusiasts. Patrons yearn for its chicken and dal-based delicacies. Here We tried two brilliant dishes-one was the robust dal makhni and the second was the humble lemon chicken. The food, the ambience, and the service were amazing.
After half an hour's drive through the cool and picturesque landscape, we arrived at kasauli, a quaint hill town full of friendly locals, eager tourists, colonial-era architecture, and balmy orchards. The food here is as vibrant and eclectic as the convergence of people from across the country and beyond.
We straightaway hurried to Narinder Sweet House, one of those iconic must-visit places to eat in Kasauli. There we tried their hot favorites-gulab jamun, Bun Samosa, and the Bun Gulab Jamun. The taste was superlative.
Our last stop in this episode was the small unassuming joint called the Kasauli cafe in hill’s where we sank our teeth into a plateful of delicious whole wheat chicken momos. Having those delicious dumplings in the cold weather was truly gratifying and comforting.
This gastronomic endeavor has been so much fun and delightful.