Best Places to Eat in Arki

Located in the Solan district of Himachal Pradesh, Arki is a small town that offers a unique blend of culture and history. The place is surrounded by lush green hills and dotted with beautiful temples, forts, and palaces that tell the story of its past.

Whether you are looking for outdoor activities or a relaxing getaway, Arki is the perfect destination.

1. Babru

Babru is a delicious breakfast delicacy from Himachal Pradesh. It is a deep-fried version of kachori or poori with a filling of black gram. It is a must-try while visiting Himachal Pradesh.

This Himachali recipe is easy to make and is a heartwarming dish passed down generations. With just four simple steps, you can prepare this mouth-watering dish that feels like a cosy Himachali hug for your taste buds.

To make this dish, wash the whole black gram dal and soak overnight. Drain the water and grind to a coarse mixture. Mix this with wheat flour and salt and knead into a stiff dough. Roll the portions of dough into circular shapes similar to that of a poori and in the centre add the soaked black gram dal.

2. Chana Madra

The Queen of Hills is not only a picturesque destination, but it also offers lip-smacking cuisine that reflects the region’s culture. Chana Madra, a Himachali delicacy featuring chickpeas cooked in yogurt-based gravy with whole spices is one such dish that will delight your taste buds.

Boiled kabuli chanas are slowly cooked in a yoghurt-based sauce that’s flavored with a mix of spices like bay leaves, cinnamon, cloves and cardamoms (both black and green). This tangy and creamy curry is a staple at Himachali homes and is best eaten with ghee-laden hot phulkas or rice.

It’s a nutritious and filling meal as it includes pulses and is especially useful during winter when vegetables are hard to come by in Himachal Pradesh. So, why not give this Himachali classic a try the next time you visit Shimla?

3. Siddu

Siddu is a Himachali dish made of wheat flour with various fillings, which can be either sweet or savoury. It is a popular breakfast among Himachali locals and it is especially eaten in winter to keep the body warm and energized. It is served with a dollop of ghee on top to enjoy its rich flavours.

The dough for Siddu is prepared by mixing wheat flour with instant yeast and water. The dough is then left to rise for a few hours. Once risen, the dough is divided into small balls and rolled into flat discs. A filling is then placed on one half and the edges are sealed. The Siddu is then steamed for 15-20 minutes.

This Himachali dish is a favourite of Kangana Ranaut, and it is definitely a must try!

4. Mittha

(Mattha) is a village near Amritsar. It is known for its gurdwara.

Guru Nanak was born in this village. Afterwards, he visited it several times.

One feature that distinguishes Mittha is its sabhii (sikh-wives). – “They are not only widows, but also devoted mothers.”

The gurdwara also has a unique horoscope. – “As such, the horoscope is incomparable in the whole of India.”

Another feature is its akhand path — a continuous reading of the holy text. Those who follow it are considered to be gurmukhs and not manmukhs. They share their wealth with others in God’s name. They don’t steal or use foul language. They don’t drink alcohol or drugs, and they help their parents and relatives. They also work hard and respect their elders.

5. Chana Masala

A Punjabi classic, this dish features tender chickpeas (also known as garbanzo beans) cooked in warming spices and a lightly caramelized onion and tangy tomato sauce. It’s a restaurant-favorite that’s easy to make at home. Pair it with steamed rice and cooling raita for a hearty, plant-based meal.

The chickpeas in this dish are a great source of protein, which is needed to build and repair muscle and other bodily tissues. They are also rich in fiber, which helps lower cholesterol levels and improves digestion.

The tadka/vagar that’s added to this recipe can be made with a variety of whole spices, including cinnamon, cloves, and cardamom pods. You can also use a store-bought garam masala mix, but in that case, add in a teaspoon of amchur powder, too.