One of the most versatile cuisines, the Himachali food is a delightful gastronomical experience. Known for all its iconic Pahadi flavours, Himachali cuisine has unique aroma and flavour. Mostly cooked in a rustic slow cooked way in slow flame, the cuisines see an influence from Punjab and Tibet. In this cuisine the dham which makes a special appearance which is vegetarian that sees of rice, rajmah, chickpeas, khatta, dal, at times sambar, matter paneer and more. Spices like turmeric, cinnamon, ginger, coriander, chilies, are seen prominently and few of the dishes like Himachali mutton and more sees a fiery and spicy gravy. The cuisine also sees the use of diary products to make yogurt and buttermilk and more.