Himachal Pradesh… snow-clad mountains, the lush green valleys, the freshness in the airapart from being blessed with breathtaking natural beauty, is also a tasteful blend of exquisite Pahari cuisinethat gives any traveler more than just one reason to fall in love this state. Himachali or Pahari cuisine has a unique aroma and flavor 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.the Himachali people will pour their heart out in their dishes. So, on your next trip to this beautiful state do not miss out on some of the mouth-water dishes that they have to offer you.
No festivities of Himachal are considered complete without Dham. It is a dish prepared by the Brahmins of the regions of Chamba by cooking rajma, moong daal and rice in curd. It is served teamed with mash daal and sweet and sour sauce made from tamarind and jaggery. It is traditionally served on plates made out of leaves.Dham is a complete food that along with a great taste promises a healthy dose of nutrients.
Sidu is a local side dish made from wheat flour. Sidu can easily be found in the local restaurants of Himachal Pradesh to give tourists a flavor of Himachali cuisine. 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 savored with mutton or daal as well.The preparation of Sidu is difficult and time-consuming, but for the taste that it renders, every minute of preparation is worth it.
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 are poured on a ghee laden hot griddle and a thin pancake like those resembling dosas are cooked to make sweet and yummy Patande.
Akroti is known to be a delicacy from the hills of Northern India, Although, the dish originates in Spiti Valley but it is frequently prepared and fondly eaten all over Himachal Pradesh.Akotri is quite a popular dish. It is known to be a type of cake which is made from buckwheat. It is a dish which is very much enjoyed by the people of Himachal Pradesh during their festive time.
A type of pulao, TudkiyaBhath 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. This dish comes with such a great taste that will make you want it again and again.
Babru is like a Himachali variation of the popular kachoris. Himachal have added a unique twist to Kachoris of North India. Babru is a flat bread which is prepared with the stuffing of black gram paste which is added to the kneaded dough. The crisp and the scrumptious taste that this dish has to offer will make you forget the conventional Kachoris of North India. Babru is best enjoyed with Tamarind chutney and it also complements the famous Chana Madra of Himachal cuisine.
Madra(Mango) is originally a delicacy that belongs to the Chamba district of Himachal Pradesh.Madra is one of the dishes that represents the food culture of Himachal Pradesh. The dish mainly consists of the Chickpeas and vegetables. Cooked well in the oil and various spices such as cloves, cinnamon, cardamoms, cumin, coriander powder and turmeric powder enhance the taste of this dish. Every restaurant, every occasion, and the festivalwith Madrawill have offered to you with utmost love.
ChhaGoshtis a non-vegetarian delight, which is loved by all. A typical Himachal delicacy, ChhaGosht is a scrumptious dish prepared with the marinated lamb which is further cooked in the gravy of gram flour and yogurt.The taste of this dish is highly enhanced when it is well cooked in the Indian spices such as cardamom, red chili powder, coriander powder, bay leaf, asafoetida and ginger-garlic paste.
Kullu Trout Fish
Himachal Pradesh promises a great number of non-vegetarian delicacies. Kullu trout is a famous dish from the region of Kulluin HP. The marinated fish is cooked with minimal spices, the dish brings out the natural flavors of the delicious trout and nutrients with the original taste of Trout intact. The dish is best coupled with the number of boiled vegetables, and hence it remains one of the healthiest delicacies of Himachal Pradesh.
Mittha, as the name suggests, is a local dessert of Himachal Pradesh. It is a sweet dish of Himachal Pradesh prepared on special occasion prepared. It is prepared with cook rice mixed with sweet to turn out as Sweetened rice consists of Dry fruits and Raisins.
A tangy Pahadi delight of sorts, name itself brings a tangy taste in our mouths. Kaddoo is indeed a very scrumptious dish made with pumpkin cooked in a spicy and tangy Mango gravy and dried raw mango powder to give tanginess along with other spices. Other popular vegetable preparations of the region are SepuVadi and GucchiMattar.
12. Mash Dal
Mash dal, otherwise known as kali dal is a Himachali cuisine special. 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 hot mustard oil to give the comforting mash daal along with garlic, spices, and ginger, to which the steamed lentils are added.
Also Read: 14 Types Of Dishes You Can Make With Rice