Dharamshala is a beautifully spurring hill station located 17 km north-east of Kangra District in Himachal Pradesh state of India. Since 1960, this serene locality is the humble abode of his Holiness Dalai Lama and seat of Tibetan government in exile. This hilly area is bordered by enthralling snow-capped mountains on its three sides and a sprawling valley on the other. It is popularly termed as "Queen of Hills". Travelers are enticed by the lush green tea gardens, conifers and deodar trees which are the major vegetation of this region. Once this small area was the headquarters for the Britiish in the state of Himachal Pradesh.
Dharamshala is divided into two distinct parts. The lower region comprises of government and civil offices, court, Bazaar etc., while the upper region possesses historically important spots like McLeod Ganj and Forsythe Ganj. Dharamshala is the place where trekking is quite easy as compared to other hill stations. Adventure lovers can trek amidst the lush greenery as well as with the snow. There is base camp for travelers from where one can start exploring the nearest mountains. There are many picnic spots and trekking spots like Triund and Dharamkot which are 17 km and 11 km away respectively.
McLeod Ganj houses the Buddhist Temple along with the abode of his holiness Dalai Lama. Visitors can come across many Tibetans monasteries and nunneries here. Temples, gompas and museum provides proof of history which are the necessary spots to be visited by travelers. Festival season starts from January and lasts until February. During this period many festivals are organized with community bonfire and dances.
The Kotwali Bazaar provides a colorful background for this calm and serene hillock. Shopping in the calm and picturesque landscape like Dharamshala is an experience in itself. Winter clothing and Tibetan artifacts are available at reasonable rates here.
Comfortable accommodation facilities of different kinds are available for tourists. Travelers must taste few of the local cuisines like sabzi, roti, Dal, chawal, Sidu, Ankalos, and Aktori, which are made using local spices and wheat, barley, etc.