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A Himachali Chha Gosht Thali is a non-vegetarian Pahadi meal built around Chha Gosht, a traditional mutton or lamb curry cooked in a yogurt-based gravy with gram flour and warming spices. In Hindi, it may be written as छा गोश्त. The word “gosht” refers to meat, and the dish is commonly associated with Himachal Pradesh’s hill cuisine, where slow-cooked, warming meals suit the mountain climate. A practical Chha Gosht thali for tiffin supply may include steamed rice or roti, a portion of Chha Gosht, a dal or madra-style pulse dish, khatta for tanginess, seasonal sabzi, onion or cucumber salad, pickle, green chutney or chukh-style chilli chutney, and a sweet finish such as mittha or meetha rice when supplied. Siddu may be offered as a premium add-on because it requires fermentation, stuffing and steaming. It is important to separate Chha Gosht from Himachali Dham. Dham is a ceremonial feast served in courses on special occasions and is traditionally prepared by hereditary cooks known as botis; it is often vegetarian and rice-led. Chha Gosht, on the other hand, is a non-vegetarian meat dish.
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