Whether you are headed up into the hills or just wandering Dehradun's streets, the city is not short of eateries that look after both your appetite and your wallet. A handful of dhabas in and around town dish out genuine Punjabi flavours without burning a hole in your pocket. Some built their name on a decades-old roadside cart, while others have tied their thalis to a famous actor or borrowed the reputation of another city. Here is a tour of five of them.
Tuhada Dhaba: Thalis That Start at Just 35 Rupees
If you are craving misri roti, saag, kheer and lassi, 'Tuhada Dhaba' is a solid pick. Owner Trilok Singh recalls that his younger brother Kulvinder Singh first set up the dhaba in Dehradun Mandi 15 years ago. The food caught on so quickly that they later opened a second outlet in Karanpur called 'Nanak Darbar Dhaba'. What makes this place stand out is its spread of 20 different thalis, four of which are designed specially for students. Those student thalis are priced between 35 rupees and 70 rupees, while the most expensive thali on the menu costs 135 rupees. According to Trilok Singh, the price of a thali depends entirely on the items it carries — and the choices run long, from rajma, chhole, kadhi and naan to misri roti, saag, kheer and lassi.
Mukhiya Dhaba: Slow-Cooked Dal Makhani Meets Lachha Paratha
Whether you are driving towards the valleys of Mussoorie or cruising through Dehradun, the combination of dal makhani and kadhai paneer with tandoori lachha paratha at 'Mukhiya Dhaba' can turn the trip into a memorable one. Here the dal makhani is left to simmer for hours over a low flame, giving it a richness and velvety taste you feel in every bite. The kadhai paneer, made with fresh paneer and a precise balance of spices, only sharpens the appetite. These gravy-rich dishes truly come alive when paired with hot, crisp, layered tandoori lachha paratha, with melting butter lifting the flavour of every mouthful. The ambience, the service and the pocket-friendly prices make it all the more appealing.
Us Da Dhaba: A Thali Named After Dharmendra and a Legacy From 1966
On Kachhari Road, 'Us Da Dhaba' has been serving authentic Punjab flavours since 1966. You will find plenty of thalis here — missi roti, butter naan, chhole, rajma-chawal and more — but the one everybody talks about is the 'Dharmendra Thali'. The thali is dedicated to the Bollywood veteran, who himself hailed from Punjab. This single platter packs in six kinds of vegetables — kadhi, palak kofta, rajma, chhole, mushroom curry and dal makhani — along with paneer naan, aloo naan, missi roti and lachha paratha. It is a notably large thali. Owner Kavaljeet Singh says this is the only dhaba in Dehradun that serves sarson ka saag and makki ki roti. He traces the story back to his father, Inder Singh, who ran a rajma-chawal cart in 1966 that drew a loyal following. Carrying that legacy forward, he launched 'Us Da Dhaba' in 1999 and began offering the full range of Punjabi dishes. The thick raita, paneer tikka and butter naan here are also firm favourites.
Murthal Dhaba: The Delhi-NCR Flavour, Now in Dehradun
For anyone hooked on the parathas of the famous 'Murthal Dhaba' along Delhi-NCR, here is some good news: that same traditional taste is now available in Dehradun's Doiwala Majri Grant. Tourists and locals in Uttarakhand's capital can now enjoy Murthal's signature flavours right here.
The biggest draw at this outlet is its tandoori parathas. Crisp aloo, pyaaz, paneer and mixed-veg parathas baked in a coal tandoor turn irresistible the moment pure homemade white butter melts over them. To finish a meal of spicy, tangy parathas on a sweet note, the thick matka kulfi is the house speciality, and you can also sample the rabri. Amid cool breezes and scenic valleys, the pairing of butter-laden tandoori parathas with hot tea served in an earthen kulhad makes any traveller's journey twice as enjoyable.
The Chhidarwala Dhaba: Butter-Soaked Amritsari Kulcha
This dhaba in Dehradun's Chhidarwala offers a range of Punjabi dishes, but its real signature is the 'Amritsari Kulcha'. Stuffed with a filling of potato and spices and served piping hot with butter, it wins everyone over. Kulchas are usually eaten with chhole, but on rainy days this place pairs them with a thick, velvety, spicy paneer gravy. As each bite of the crisp kulcha sinks into that gravy, the result is nothing short of an explosion of flavour in your mouth.
