4. Chamba Fish Fry And Chukkh:
As the name suggests, this variation of fried fish is mainly prepared in the Chamba region but is popular throughout Himachal. Sardines or Mackerel are usually used in this preparation, although it can vary depending on availability and area. The fish is generously coated with ginger, garlic and coriander, then fried with its skin intact. An extremely simple, yet tantalising flavour combination that goes superbly well with Chukkh, a local chutney consisting of many sweet and sour ingredients, that’s an entirely new flavour explosion.
If you’ve been reading this far, surely you are tempted to try out a few of these yourselves. Whenever you drop by at Rakkh, our homely resort in Dharamshala
, do ask our talented in-house chefs to prepare these for you in our Rasoi, and watch these magicians do their best!