The lush green valleys, meadows, snow-capped hills, flowing rivers and waterfalls spread far; that's Himachal Pradesh for you. Himachal's beautiful hills and pleasant weather have included it in one of India's most favourite hill stations. Peace in the air and freshness in the atmosphere is the USP of Himachal, which attracts scores of tourists now and then. There are a lot of roadside cafes and restaurants for visitors coming from different areas, where all kinds of food and recipes are available. But if you are planning to visit Himachal, then you must taste their traditional food. Let us tell you about some fantastic and famous recipes of Himachal.
Dhaam
Dhaam is a recipe for weddings and festivals of Himachal Pradesh, in which no vegetables are used. This recipe is made from different types of pulses and dairy products. Preparations are made a day in advance, and copper utensils (charoti) are used to make the Dhaam. Food cooked in charoti stays hot for a long time (due to its pitcher shape). First, a ground pit is dug, and a fire is lit; then, all the dishes are cooked in charoti.
- Kangra: The Dhaam of Kangra district in Himachal Pradesh is counted among the best as this is very famous. Kangra Dhaam is made of chana dal, urad, paneer peas, rajma.
- Shimla: At the same time, in the Dhaam of Shimla, urad moong, chana dal, curd, white gram, potato, jimikand and cheese are used.
- Bilaspur: Dhuli urad dal, black gram, curry potatoes, spinach are added in the Dhaam of Bilaspur district. Do you know that the Dhaam of Kullu district is traditionally considered to be the oldest?
Chana Madra
Chana Madra is a famous gravy dish of Himachal belonging to the Chamba district. This dish consists of soaked chickpeas or vegetables, thoroughly cooked in oil and spices such as cloves, cinnamon, cardamom, cumin, coriander powder, and turmeric powder. Madra is a dish that represents the food culture of Himachal Pradesh. Do you know that in Himachal, liquor is made in every house on every occasion and festival?
Spicy Lotus Stems
This vegetarian recipe is eaten fiercely in the homes of the Himachali people. Do you know this delicious dish is made from a lotus stem? The lotus stems are fried with ginger-garlic paste, onions, flour, red chillies and other spices.
Tudkiya Bhath
It is a kind of pulao cooked with lentils, onions, potatoes, garlic, ginger, curd, cardamom, red chilli powder and cinnamon. It is generally served with mashed dal.
