Dham is an integral part of the Himachali cuisine, and their festivals are fllled with this amazing dish. It was once known to be a meal prepared for Brahmins in regions of Chamba. It is prepared with red kidney beans which are popularly known as Rajma, along with moong dal and yoghurt and rice. It is a truly delectable dishand reflects the flavours of the cuisine in it. It is served alongside mash dal and tamarindChutney. Traditionally, the dish is served on leaves to be used as plates.
Mittha, just as simple as the name, is a preparation of sweetened rice, which is mixed with dry fruits and raisins.
Sidu is a type of bread prepared locally with wheat flour. The process of preparation involves kneading the flour and resting it for hours. The resting of the bread allows the yeast to settle, as the dough rises. This mix of dough is cooked on a flame. The bread is supposed to be served with ghee or a side of dal or mutton.
This is a pahadi variation of the very common Kachori. Instead of the dal filling, it uses a black gram filling which is first made into a paste and then stuffed into the dough. These are then rolled with a rolling pin, and deep fried in oil. It is best served with a side of tamarind Chutney!
Madra is known to be a kadhi-like dish. It is prepared with chickpea flour and yoghurt and is one of the most widely-renowned dishes in the hills. It is prepared with a special type of chana known as KabuliChana. Or, you may use another variety such as white chickpeas. It is cooked in a curry with a bundle of pahadi flavours, onions, garlic and ginger.
A tangy Pahadi delight of sorts, AuriyaKaddoo, is a scrumptious delight made with potatoes and pumpkin. This spicy delectable gravy uses dried mango powder which gives it the essential tanginess. Prepare to be impressed with this amazing dish!
This is anon-vegetarian delight, which is loved by all. The process of cooking this dish involves marinating lamb in a mixture of coriander powder, cardamom, red chilli powder and ginger garlic paste. Asafetida and bay leaf are tempered in oil and then added.
Mash dal, otherwise known as kali dal is a Himachali speciality. It is prepared with black lentils. To prepare this dish, the lentils must be soaked overnight and then steamed in a pressure cooker. For the final step, onions are shallow fried in a pan along with garlic, spices and ginger, to which the steamed lentils are added.
Patande is the Indian version of Pancakes. It has been derived from the Sirmaur district of the state of Himachal Pradesh. It is prepared with a batter made up of wheat flour, sugar and milk.
This is a speciality from the region of Kullu, Himachal Pradesh. The very flavoursome dish consists of the Trout fish being cooked in minimal flavours and spices. This helps out bring the original taste of the fish.
Known to be a delicacy from the hills of Northern India, Akotri is quite a popular dish. It is known to be a type of cake which is made from buckwheat. It is specially prepared for occasions and festivals.
Tudkiya Bhaath is a PahadiPulao which is a source of for all. It is a rice dish prepared with a variety of elements. Potatoes, ginger, garlic and onions are a necessary addition to the dish, along with yoghurt. Spices such as cardamom, cinnamon and bay leaves are tempered and also added to this, to make it the great dish it is.
Bhey is a truly unique dish, which is made from the stems of the lotus flower. It is an amazing dish, which required a meticulous method of cooking. The stems are first sliced and washed. It is then boiled and stir-fried with garlic, onions, ginger- garlic paste, and gram flour. The gram flour is responsible for the distinct flavours.
A very simple dish, this is chunks of Chicken which is stir-fried and cooked in a variety of flavours and spices. The Chicken is cooked with coriander, garlic and ginger along with mint and spices. A dish of many flavours, this dish, can be served with Roti or Rice.
Chamba Style Fried Fish
This dish is prepared with fishes cooked in flavours of the Chamba region of Himachal. The fish is first marinated with spices and then covered with a coating with chickpea flour. The fish is then fried till it is crispy.
Gahat Ka Shorba
India is known for its Shorba of multiple flavours. This is another sShorba which summarises the essence of Indian flavours. It is made with a type of grain which is available locally and is known as Gahat. It has strong flavours of coriander and garlic.
Potatoes are an integral part of the cuisines of India. This is another dish, which resembles the Indian love for potatoes. The potatoes are cooked in a curd based gravy.
As the name suggests, the dish is a tangy dish of many flavours. It is made with chickpea flour and a lot of spices. The dish uses amchur powder, to ensure that the dish is true to its flavours.
For fans of non-vegetarian food, it is a dish which uses lamb intestines in the dish. There are two types of flour which are used, one from millet and one from wheat. It is then mixed with a variety of spices and ground to a paste-like consistency. This paste is then stuffed in the intestines, which is then steamed. As a side, usually a mutton soup is served.
Jimikand is known to be the Indian Yam. It is available in hilly areas, and thus is popular in Himachal Pradesh. The dish is essentially made tangy for this preparation.