Every state in India takes great pride in its culture and regional food, served on holidays, weddings, and other special occasions, just like Himachal Pradesh does. It won’t be unreasonable to remark that Himachal Pradesh’s natural beauty is only a small part of its inherent beauty and that the state’s traditional cuisine also significantly contributed to its beauty and splendor.
Dham is a customary meal served on all significant occasions, including weddings, festivals, and other domestic events. A Dham, or vegetarian feast, consists of various dishes made with rice, Rajmah, chickpeas, Khatta, dal, occasional sambar, matter paneer, etc. Pahari cuisine is another name for such Himachali cuisine.
These special meals use many spices, including chilies, turmeric, cinnamon, cardamom, and others, giving them a fiery and spicy flavour that the hardy fans of Himachali cuisine prefer. Dairy products like buttermilk, yogurt, and ghee are also used further to improve the flavour and taste of Himachali cuisine. This results in dishes that are creamy and delectable while also having a highly distinctive flavor.
Some Famous Cuisines of Himachal Pradesh:
Dham is a no onion garlic, lentil, and gram-based, slow-cooked feast. It includes Rajmah madra, Kadi, Khatta, Sepu badi, and so forth, with rice, cooked by Botis using their preserved secret recipes in copper and brass vessels and served in Pattal plates. Savor this one-of-a-kind dish while you stay at our destination resort in Palampur, Himachal Pradesh.
Spicy Lotus stems or Bhey
Image Courtesy: Wikimedia
The Lotus roots are thinly sliced into circular pieces and cooked in oil after soaking in a wonderful mixture made of onions, ginger, garlic, and gram flour till crispy brown. This meal is typically Himachali and can be found all around Himachal. This paste gives it a wonderful flavor that is quite distinctive. As an alternative, you can prepare these as a curry by adding extra spices, etc.
This Himachali traditional meal is made with well-marinated lamb that is then cooked with gram flour, yogurt, and a variety of spices, including bay leaves, cloves, cinnamon, cardamoms, cumin, red chilli powder, and ginger-garlic paste. When all of these ingredients are properly combined and cooked, the taste and flavor that are released is nothing short of delectable, making it a must-try when visiting the state.
The local Himachalese enjoy this meal, which is unique to the Lahaul & Spiti Valley of the state, very much. A delicacy from the Himachali cuisine known as atkori is frequently served during celebratory occasions. A popular Himachali treat to be enjoyed when visiting Lahaul & Spiti as part of your Himachal Pradesh vacation package, this pancake is made from buckwheat leaves and fried in wheat flour.
A Himachali seasonal delicacy prepared towards the tail end of the monsoon when “arabi” leaves are in good abundance. Additionally, it is produced as one of the delicacies in the dishes made to commemorate Sankranti, which is celebrated on September 16 every year.
The Patrode are made by covering them with a paste of gram flour and a few handpicked spices, rolling them up, and then steam frying them. You may slice them up later and cook them before eating them, then enjoy them with some chutney as a side dish.