The Dish That Stole My Heart in Himachal Pradesh
Nancy had always dreamed of visiting the mountains — the kind of place where time slows down, the air feels like poetry, and every corner holds a story. So, when her long-overdue vacation finally came around, she packed her bags and headed to Himachal Pradesh, eager for quiet trails, pine forests, and soulful food.
Her journey brought her to Kangra, a quiet valley draped in green, where the hills whispered tales of centuries past. After a long day of exploring monasteries and sipping chai at roadside stalls, Nancy found herself invited by a local family to join them for a traditional Himachali dinner.
She didn’t expect much — just something warm and filling. But when a bowl of Chana Madra was placed in front of her, steaming and fragrant, something magical happened.
The aroma of roasted spices, the creamy texture of yogurt coating the soft chickpeas, and the gentle warmth of cloves and cinnamon — it was like eating comfort in a bowl. Simple yet sophisticated. Local, yet completely new to her.
Nancy closed her eyes with the first bite and smiled.
“This… is incredible,” she said, almost to herself.
Later that evening, back in her cozy homestay room, wrapped in a woolen shawl with the mountains silhouetted against the night sky, Nancy opened her laptop and began to type. The dish had left such a mark on her, she just had to write about it.
Nancy’s Blog: “A Bowl of Magic in the Mountains – My Chana Madra Experience”
Today was the kind of day that reminds me why I love to travel.
After a long, soul-refreshing hike through the pine-laced trails of Kangra, I was lucky enough to be invited for dinner by a kind local family. I expected something hearty and home-cooked, but I didn’t expect to fall in love with a dish so completely that I’d be writing about it under a starlit sky just hours later.
Let me introduce you to Chana Madra — Himachal Pradesh’s best-kept culinary secret.
It’s a dish made with chickpeas simmered in a spiced yogurt gravy. But that description doesn’t do it justice. The flavor? Warm, slightly tangy, comforting, and rich without being heavy. The spices — like cinnamon, cardamom, and cloves — hit all the right notes, blending perfectly with the creamy curd base. It was soothing, soulful, and honestly, one of the best vegetarian dishes I’ve ever had.
What struck me most was the simplicity of it. No fancy ingredients, no show-off plating — just authenticity and love on a plate. The kind of food that tells a story, if you’re willing to listen.
Chana Madra is part of the Dham, the traditional Himachali feast served at festivals and celebrations. And now, I see why it holds such a special place in people’s hearts here.
If you ever find yourself in Himachal, don’t leave without trying this dish. Whether it’s at a family’s table, a roadside dhaba, or during a local fair — just make sure you taste it.
Some meals fill your stomach.
Others fill your soul.
Tonight, I had the latter. And it tasted like Chana Madra.
Until next bite,
– Nancy
