HIMACHALI

CUISINE

PRIYA
introduction
 Mountainous state of India, is
 famous for its rich diversity in
Himachal Pradesh, a northern
mountainous state of India, is
 famous for its rich diversity in
terms of traditions, culture,
dress,
 language, and art. The rich
culture and traditions of
Himachal
 terms of traditions, culture,
dress,
 language, and art.
DHAM(LOCAL FOOD)
 Dham, a local term for lunch/traditional feast prepared in
 Himachali style and served during ceremonies, provides an op-
 portunity to be familiarized with the delicacies of the state. It is
 very hard to separate Himachal Pradesh and dham as it forms an
 integral part of Himachali traditions. Himachali dham is not just
an
 insignia of tradition but also a mark of practical “Vedic”knowl-
 edge and is, thus, not only popular in Himachal Pradesh but also
 loved across the world. It is believed that initially dham was
 served in the temples as prasad, and hence, the entire meal is
 satwik.
HISTORY …….!!!
Chamba, one of the most beautiful regions of
Himachal Pradesh,
was saved by the mighty Dhauladhars from the
successive waves of
Muhammadan invasion. When just like the
plains in Kashmir,
Sikandar Butshikan ruthlessly destroyed the
temples built by Lali-
taditya and his successors, the sacred
mountains of Dhauladhars
protected Hinduism and Chamba till eternity.
The brazen-carved
cedar wood idols of Meru Verman at the ancient
shrines are the
glorious testaments of the same. Thanks to the
mighty snow-clad
mountain barriers for even protecting the
Himachali cuisine,
which since the Vedic era has remained intact
and untouched by
the Islamic cuisinz
 FAMOUS DISHES OF
HIMACHAL……
SI.No. Famous Dishes Of Himachal
1 Dham

2 Mittha

3 Sidu

4 Babru

5 Chana Madra

6 Auriya Kaddoo or Kadoo Ka Khatta

7 Chha Gosht

8 Mash Daal

9 Patande

10 Kullu Trout
 MITTHA
 Mittha as the name suggests is a local dessert
of Himachal Pradesh. It is prepared with
sweetened rice mixed with a generous
helping of raisins and other dry fruits.
 SIDDU
 Sidu is a local bread made from wheat flour.
The flour is kneaded and set aside for some
hours for the yeast to settle and the dough to
rise. This dough is put on direct flame of
bonfire to be par-cooked and then later
steamed to complete the cooking. This
distinct bread is usually enjoyed with ghee or
butter alone or can be savoured with mutton
or daal as well.
 BABBRU
 Babru is like a Himachali variation of the
popular kachoris. It is made by stuffing soaked
and ground black gram daal paste to kneaded
dough patties. These patties are then rolled and
deep fried and served with tamarind chutney.
 CHANA MADRA
 Madra is a form of yoghurt and chickpea flour
based gravy popular in pahar cuisine. Chana
Madra is one such dish made with kabuli chane
or white chickeas cooked in the gravy seasoned
with assorted spices, ginger, garlic and onions.
 AURIYA KADDU
 The name itself brings a
tangy taste in our mouths.
Khatta is indeed a very
sumptuous dish made with
pumpkin cooked in a spicy
and tangy madra gravy and
dried raw mango powder
or amchoor along with other
spices. Other
popular vegetable
preparations of the region are
Sepu Vadi and Gucchi Mattar.
 CHHA GOSHT
 Another of Himachali delicacy, Chha Gosht is a
dish that is made with marinated lamb meat
cooked in a gravy of gram flour, yoghurt and
spices such as cardamom, red chilli powder,
coriander powder, bay leaf, asafoetida and
ginger-garlic paste.
 MASH DAAL
 Mash daal or kali daal is
made with split black lentils
or ma ki daal. It is soaked
overnight, pressure cooked
and then simmered in a
heavy bottomed pan along
with thinly sliced onions,
ginger, garlic and spices
shallow fried in hot mustard
oil to give the comforting
mash daal.
 PATANDE
 A popular breakfast dish of
Sirmour district, Patande can
rightly be called as Indian
pancakes. Ladle full of smooth
batter made from wheat flour,
milk and sugar are poured on
a ghee laden hot griddle and a
thin pancakes like those
resembling dosa(s) are
cooked to make sweet and
yummy Patande.
 KULLU TROUT
 This fish delicacy made with marinated trout
shallow fried in mustard oil with spices is a
much loved dish of the Kullu region. Cooked
in minimal spices, the dish brings out the
natural flavours of the delicious trout.
 AKOTRI
 Akotri is a typical delicacy of the Northern
Hills. It is a type of cake made with
buckwheat mixed with wheat that is usually
prepared on occasions of festivities.
 TUDKIYA BHATH
 A type of pulao, Tudkiya
Bhath is made with rice
cooked with lentils,
potatoes, onions,
ginger, garlic and
yoghurt and spiced with
bay leaf, cardamom,
cinnamon, red chilli
powder etc. This spicy
rice dish is usually
served with mash daal.
 BHEY
 A unique dish made from
the lotus stems, it is truly a
scrumptious. The stems are
thinly sliced, washed and
boiled then stir fried with
onion, ginger-garlic paste,
gram flour, cayenne pepper
and other spices that
renders the dish a distinct
taste and texture.
IMPORTANT POINTS:-
 Himachal Pradesh apart from being blessed with
breathtaking natural beauty, is also a tasteful
blend of exquisite paharicuisine that gives any
traveller more than just one reason to fall in love
with this beautiful mountains dotted state.
Himachali or pahari cuisine has a unique aroma
and flavour to it due to the usage of a lot of
yoghurt and cardamom and cooking on slow
flame. One can clearly see that the Himachali
dishes have a lot of influence of Punjabi and
Tibetan style of food.
HOW PEOPLE SIT IN QUEUES IN
DHAM IT IS THE TRADITIONAL
WAY :
THIS IS HOW TRADITIONAL FOOD
MADE IN SUCH BIG POTS CALLED
HAANDI ,WHICH ENHANCE ITS
FLAVOUR SEVERAL TIMES.
BAITH
IT IS THE MOST FAMOUS DISH OF MADE
FROM LEAVES OF ARBI,IT CONSIST OF
SEVERAL LAYERS AND HAS VERY STRONG
FLAVOUR.ITS IS SHALLOW FRIED.
The availability of vegetables is a challenge in
the hilly and cold terrain of Himachal Pradesh
hence, most of the traditional dishes are either
non-vegetarian, make use of different types of
lentils in them or both. The use of varied spices
like chillies, cardamom, cinnamon, turmeric
and coriander powder is common and make
the food rich and spicy; very much to the
delight of the tourists that flock to this part of
the country almost all year long.
The pahari folk also use a lot of dairy products,
especially buttermilk, curd and ghee to make
their food even more delectable.
THANK YOU!!!