In July, the Ladarcha fair is held as a celebration of summer. Spiti’s history is intertwined with this fair. In the old days, traders from the four regions of the Himalayas would gather and trade commodities with each other. They used to trade goods and services here.
The Pauri fair is held in the third week of August. In the past, this was Lahaul’s most important fair. People from Lahaul, Chamba, Kullu and other nearby regions congregate there, representing a diverse cross-section of society. The fair is a mix of religious observances and social gatherings
The district’s capital, Keylong, has a three-day tribal fair from August 14th to 16th, which coincides with the country’s Independence Day. People from around the Valley come together to see the fair, attracting many people from India and outside.
A Tsheshu fair is held every year in June in the monasteries of Shashur, Gemara. Kyi, KardangTabo, and Mane. In these situations, a vast crowd of followers/people gathers. It is not uncommon for Lamas to conduct Devil Dance while dressed in elaborate costumes and sporting masks of various birds and animals from Tibet.
Diwali, a festival of lights, is celebrated in October every year in India. Lahaul’sPattan and Halda valleys enjoy similar festivals in January’s second and third weeks. A Lama determines the exact day; however, in Pattan Valley, MaghPoornima is observed the day before.
One of the most significant festivals in the Pattan Valley is Fagli, sometimes called Kus or Kuns by the locals. In the first or second week of February, Khosla on Amavasya (Moonless Night) follows a fortnight later.
Families in the Bhaga valley celebrate the birth of a boy with a ceremony in February. Throughout the day, folks congregate in the morning. A dough made from sattu (roasted barley) is rolled out on a plate.
There are versatile cuisines found in Lahaul and Spiti. Some of the main cuisines are Madra. It is a kadhi-like meal with its origins in the Chamba district and is made by blending soaked
chickpeas and vegetables with yoghurt. An onion-ginger-garlic paste and spices like cardamoms, cinnamon, and cloves are added to the ghee- or oil-based dish