Anubhav Sapra—India’s most beloved food vlogger and founder of Delhi Food Walks—is no stranger to culinary deep-dives. But this time, he’s taking his followers beyond Delhi’s street food lanes and into the misty hills of Himachal Pradesh, where snow-kissed pine trees, riverside cafés, and soulful pahadi dishes await.
His latest YouTube series, launched in mid-2025, explores the rustic food traditions, hidden cafés, and cultural corners of Kasol and Manali, weaving together local heritage and the slow-living mountain vibe with the flavor storytelling that Delhi Food Walks fans adore.
But this isn’t just a food series—it’s a journey into the heart of Himachal’s food soul, where siddu sizzles on wood-fired stoves, cafés flirt with hemp ingredients, and every bite carries centuries of tradition.
Let’s take a look inside what makes this series one of Anubhav’s most immersive and flavorful yet.
🎥 The Journey Begins: From Delhi to the Himalayas
Sapra’s new series opens with his usual soft-spoken charm and keen observation. “We’re in Kasol,” he says, as the camera pans over a scenic valley layered in mist, the Parvati River murmuring in the background.
Kasol, often seen as a backpacker’s haven and Israel’s unofficial Indian outpost, is rich with fusion cafés, handmade bakeries, and hemp-based experiments. But Anubhav doesn’t just settle for tourist traps—he ventures into villages, homes, and roadside dhabas, tapping into the pulse of real Himachali cooking.
From there, the journey winds up toward Manali, where the food gets even more intricate—featuring fermented ingredients, slow-cooked breads, and culinary rituals that survive in mountain homes more than in restaurants.
🌿 Hemp in the Hills: Kasol’s Psychedelic Cafés and Local Twists
The first few episodes focus on Kasol’s eclectic café culture, where Israeli, Italian, and Himachali menus live side by side. But what caught Anubhav’s attention were cafés experimenting with hemp (bhang) seeds—a superfood used traditionally in chutneys, curries, and protein-rich sauces.
In one episode, he visits a café nestled between apple orchards and pine woods. There, he tries a hemp seed chutney thali—served with red rice, spicy radish curry, and crunchy kangni papad.
“It has a nutty flavor—almost like sesame but earthier,” Sapra explains to viewers. “And it’s deeply rooted in the pahadi kitchen, even before it became trendy.”
Hemp, it turns out, is more than just a ‘cool café’ ingredient. It’s been part of the mountain diet for generations—used for its nutrition, flavor, and spiritual significance.
🥟 The Siddu Trail: A Love Letter to Himachali Bread
In Manali, the show’s tone turns more nostalgic and rooted. A key culinary character in these episodes is siddu—a slow-steamed, yeasted wheat bun filled with spiced dal paste, green peas, or dry fruit & jaggery in sweet versions.
Anubhav visits a local home in the Naggar area, where an elderly woman prepares siddu on a traditional clay chulha. The process is unhurried—soaked overnight, kneaded by hand, steamed over a muslin cloth—and finally served with ghee and walnut chutney.
“This isn’t fast food,” Sapra notes. “This is patient, powerful food made with love and memory.”
Siddu is often served during festivals, harvests, or in winter when its rich stuffing offers warmth and energy. Through his detailed visual storytelling, Anubhav shows that bread can be ritual, art, and identity.
🥣 Gucchi, Thukpa, and More: Forgotten Ingredients, Soulful Plates
Beyond café plates and festival foods, the Kasol-Manali series dives into ingredients that are hyperlocal and fading fast from the public eye:
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Gucchi (wild morel mushrooms): Hand-foraged and dried, gucchi is often cooked in ghee-rich pulao or yogurt gravies. Sapra’s episode on this elusive mushroom—costing ₹20,000 per kg—highlights both its cultural and economic value.
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Lungdu sabzi: A foraged fern-like vegetable with a tangy crunch, often stir-fried with mustard oil. Rarely found in restaurants, but a staple in local homes.
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Thukpa and tingmo: At Tibetan eateries in Manali’s Old Market, Anubhav explores how Tibetan diaspora flavors have become integral to Himachali street food culture.
Each of these dishes is not just reviewed but contextualized—with local voices, preparation stories, and insights into their roots and evolution.
👣 Walking with Locals: Food as Culture, Not Just Taste
One of the series’ greatest strengths is that it doesn’t just review food—it builds relationships.
In every episode, Anubhav walks with villagers, sits cross-legged in kitchens, or sips tea with café owners who migrated from Delhi, Israel, or rural Himachal. He listens.
The viewer gets a sense of place and people, not just product.
He meets:
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A siddu-making grandmother who shares stories of cooking for wedding feasts in minus-degree weather.
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A young chef using homegrown herbs to create fusion Himachali-Tibetan menus.
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Israeli backpackers who stayed back to open vegan cafés inspired by their roots.
“Food is never just food,” Anubhav says during one episode. “It’s memory, movement, migration, and meaning.”
📱 Filming Style: Warm, Grounded, and Deeply Human
The series maintains Delhi Food Walks’ signature visual tone: natural lighting, ambient soundscapes, and modest editing that makes you feel like you’re right there—smelling the wood smoke, hearing river water, and listening to stories by firelight.
There’s no dramatic music or overdone graphics. Just real food, real people, and real emotion.
His narration is calm and respectful, often peppered with Hindi-Urdu words that bring warmth and cultural depth.
The comment section of each video overflows with gratitude:
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“This is the kind of content the internet needs.”
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“My Nani used to make siddu. This brought tears to my eyes.”
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“Anubhav bhai, your storytelling is gold.”
🌐 A Series for the Mindful Traveler and Curious Eater
In an era of fast content, flashy transitions, and clickbait food hacks, the Kasol-Manali series stands out for its slowness, respect, and storytelling.
It’s not just for foodies—it’s for:
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Diaspora audiences missing mountain food
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Travelers planning slow trips through Himachal
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Culture lovers wanting to understand Indian micro-heritages
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Home cooks seeking authentic regional recipes
Anubhav makes it feel intimate and universal at the same time.
🛖 Where to Watch and What’s Next
The series is streaming now on the Delhi Food Walks YouTube channel, with new episodes releasing every Saturday. Anubhav has hinted that future regional deep-dives may include:
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The Kumaon belt (Uttarakhand)
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The Chettinad region in Tamil Nadu
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Tribal kitchens of Odisha
Each one promises the same grounding energy: food not as trend, but as tradition.
🧭 Highlights From the Series So Far
| Episode | Dish Highlight | Location | Unique Insight |
|---|---|---|---|
| Ep. 1 | Hemp seed chutney thali | Café in Kasol | Traditional uses of hemp in Himachali cuisine |
| Ep. 3 | Siddu with walnut chutney | Village kitchen, Naggar | Home-steamed breads as festive staples |
| Ep. 5 | Gucchi pulao | Local dhaba, Manali | Wild foraged mushrooms and their economic impact |
| Ep. 6 | Tingmo & Thukpa | Tibetan café, Old Manali | Himalayan fusion from diaspora Tibetan kitchens |
Q1. Is this series only about street food?
A: No. It covers home cooking, cultural rituals, and café trends alongside roadside eats.
Q2. Are the places featured in the series easy to visit?
A: Most cafés and villages are accessible to tourists, though some village homes are visited by special invitation.
Q3. Will Anubhav Sapra release recipes?
A: Some episodes feature basic recipe walkthroughs, especially for siddu, chutneys, and thukpa.
Q4. Where can I watch the series?
A: All episodes are available on the , free to watch.
🧡 Final Thoughts: A Warm, Flavorful Journey Worth Savoring
Inside Delhi Food Walks’ new Kasol-Manali series, we don’t just see food—we feel it. We hear its stories. We understand its rhythms.
This isn’t travel for Instagram. It’s travel for the soul.
Anubhav Sapra continues to do what he does best—remind us that food is never just about eating. It’s about remembering, respecting, and reconnecting. And in the snowy villages of Himachal, where siddu steams and hemp chutney tingles, that reminder tastes sweeter than ever.
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