HIMACHAL PRADESH – Poshan Maah – 28 Days, 28 States
Besides being blessed with breathtaking natural beauty, Himachal Pradesh also offers a tasteful blend of culture and tradition. The rich culture and traditions of Himachal Pradesh are reflected in its cuisine which encompasses a wide range of delicacies enriching the palate with a plethora of aromas and tastes. Most of their dishes are slow-cooked imparting a unique flavour and aroma and a lot of their preparations are also fermented. The food is homely but rich and spicy with a generous sprinkle of spices like cardamom, cinnamon, turmeric, and coriander powder. They also use a lot of yoghurt as a base for most curries which adds a comforting depth along with buttermilk and desi ghee.
Since it is hard to find a variety of fresh vegetables on the hilly terrain of Himachal Pradesh, there are a lot of non-vegetarian dishes, and the use of lentils, rice, and pulses is common. Interestingly, the best quality of Basmati rice comes from this region – the foot of the Himalayas.
DHAM: This is a traditional festive meal prepared by Brahmin chefs. It is only cooked by Botis, a particular caste of Brahmins who are hereditary chefs. These Brahmin cooks originally belonged to the Kangra Valley and prepared meals for weddings, festivals and special occasions.
Dham includes aromatic rice, moong dal, madra of kidney beans or chickpeas cooked in yoghurt.
ALOO PALDA: It is an aromatic and flavorful potato curry cooked in yoghurt-based gravy. It is a local Himachal dish, the curry is thick and creamy and pairs very well with steamed rice or phulka and makes up for a perfect lunch menu. Aloo Palda has distinct flavours from the warm spices like cardamom and cloves, is cooked in mustard oil and is tangy and mildly spicy in taste. The recipe is fuss-free, needs basic ingredients, and is easy to follow.
BABRU: This is a Himachali version of the famous North Indian kachoris stuffed with black gram and deep-fried.
CHANA MADRA: Madra is a popular Himachali curry made with chickpeas and yoghurt that belongs to the Chamba region. It is slow-cooked with a variety of spices and an aroma that can make you drool instantly.
MEETHE CHAWAL: This flavourful rice is cooked in milk along with spices and turmeric, which gives it a golden colour. The chawal is then decorated with roasted nuts and raisins. Sugar is used as the sweetener here.
KULLU TROUT FISH: This fish delicacy is a much-loved dish of the Kullu region. Trout fish is marinated with subtle spices to bring out the natural flavours and then shallow fried in mustard oil.
BHEY: This is a delicious dish prepared with Lotus stems. Thinly sliced lotus stems cooked in garlic-ginger, onions and gram flour which adds a unique taste to the dish.
The food culture definitely represents a lot about the lifestyle and people of a place. The Himachal Pradesh cuisine is a combination of nutritious and delicious food items making the whole experience worthwhile. There is nothing better than enjoying the scenic beauty of the state while eating appetizing food during a trip to the beautiful state.
