The review of ethnic food plants and ethnic food preparation in western and central Himalaya revealed a wide range of variability in ethnic foods made of cereals, pulses, milk, tubers and vegetables. Some of the famous dishes include Bhaturu, Babru, Beduan roti, Bhruni ki sabji, Chaulai ka halwa, Chamchuda, Chhoi/Chhabua, Gahat ki dal, Joula/Bhatia, Kaddu ka halwa, Kanaka, Kauni ki kheer, Leta/Lapsi, Madira/Jhangora ki kheer, Madra, Mithdoo, Meetha bhat, Methi ke laddu, Puwe, Seera, Sepubari, Kadi, Lasurae ki sabji, Patrode, Thukpa, Tantur, Khura, Kholak, Paba, Gur-gur chai, Chhang, etc. In addition to these conventional foods locals use many types of non-cultivated fruits and vegetables to supplement their diet. Simple indigenous methods are employed for processing and preparing the foods. The ethnic foods and many special ethnic food preparation in the Western and Central Himalaya not only exhibit a treasure of food heritage but it is an integral component of the region as some of the foods are specially prepared during marriages, local festivals and special occasions.

The Western and Central Himalaya has rich diversity of ethnic food plants a total of 647 wild and cultivated species reported by various workers have been enlisted in this chapter with their edible potential. Majority of ethnic food, vegetables, fruits and beverages have been covered.