The charming district of Solan in the state of Himachal Pradesh offers a host of experiences for every breed of traveller. While some may prefer the rigor of a steep trek, others cherish the pleasure of shopping for local handicrafts. However, Solan’s unique cuisine represents a culinary adventure anyone will like to embark on. Accompanying a long line of gastronomic delights is the characteristic hospitality of the Himachali people which enhances every meal for avid foodies. Here are five local preparations from Solan that are not to be missed:

Poode

This delicious creation, which marries the flavours of jaggery syrup and wheat batter in bubbling hot oil or ghee, is a staple prasad served at local temples in and around Solan. Poode can also be purchased in the sweet shops and food stalls of local bazaars and is best enjoyed warm on a windy day. Piping hot cups of tea, usually sold by hawkers in the vicinity, serve as an excellent accompaniment.

Patande

Made from wheat flour, milk, and sugar, the patande is Solan’s answer to the Western pancake. Eaten as a breakfast dish throughout the district, the patande resembles the dosa, but it is sweet, not savoury. This ghee-enriched marvel is also a popular street food in Solan and is best enjoyed alongside lukewarm milk.

Bhey

Bhey is prepared from lotus stems which are sliced and cooked in a mixture of garlic paste, onions, and gram flour. It is eaten all over the state and is a convenient snack to carry along for long tiring excursions around Solan. Bear in mind, variants of bhey are often mixed with an assortment of spices so carry plenty of water to temper the piquancy.

Sidu

Prepared by mixing wheat flour with dal and spices, sidu is a type of local bread that is baked with a stuffing of fat over a slow fire. The soft texture of sidu can be attributed to the fine kneading process that precedes its completion. The kneaded dough is allowed 4–5 hours to rise and acquires a spongy consistency. Sidu can be eaten with butter, ghee, channa, or any non-vegetarian dish.

Pachole

Pachole is an authentic pahari dish which is made from mashed sweet corn, garam masala, garlic paste, corn flour, and chilli powder. The mixture is steamed and then fried till golden brown and crispy. While pachole is usually served as a snack, it can also be eaten as a side dish, especially when topped with a generous helping of ghee. Please note that it is a seasonal preparation and might not be available through the year.

While these scrumptious treats await you in Solan, you can satisfy many of these cravings from the comfort of your suite in the Fortune Forest Hill Resort. Affordably priced and conveniently located near the city centre, this full-service hotel will cater to your every culinary desire.