Spiti's food is simple, hearty, and suited to altitude: thukpa (thick noodle soup with vegetables or meat), momos (steamed or fried dumplings), tsampa (roasted barley flour eaten with butter tea), and whatever the season produces — potatoes and dried vegetables in winter, fresh greens in summer. Butter tea (po cha) is the local staple, a salty tea churned with yak butter that takes some getting used to but provides real warmth and calories at altitude.
Kaza has the widest range of options. The handful of restaurants around the main market serve Indian and Spitian food — look for places advertising local dishes rather than just generic north Indian menus. Several guesthouses run good kitchen operations. The Spiti Ecosphere café in Kaza serves good coffee (a rare luxury) and home-cooked local meals. In the villages, local homestays usually include meals; eating with a family is the best way to try authentic valley cooking.