The cuisine at Jubbal is Indian, featuring exotic hill-kitchen fare guests can expect to gorge on lungri (traditional pahari blood sausages), sidku (a delicacy of rotis stuffed with khus khus) and lingra (a sabzi based on a local fern).
On the way to Jubbal, though, you must stop at Chhaila for an excellent fishy snack, caught fresh from the river and batter-fried whole on the spot.
But if you want piping hot fare after a long trek into nowhere, drive out to Hotel Chanshal. While the restaurant there prides itself on Chinese, do make it a point to try their baathu kheer, a local delicacy made from dried and roasted seeds of the baathu plant. There are small sweetshops in Rohru, Chirgaon and Jubbal.
There are no eating joints in Hatkoti. The attendants at the PWD Rest House are also up to cooking only dal-sabzi-roti; however, you can do your own cooking in the kitchen. It is a good idea to bring your favourite snacks along, though a few essentials like Amul butter and mineral water are available at shops in Hatkoti.