Cuisine of Himachal Pradesh
Besides being a land of breathtaking natural beauty and stunning locales, Himachal Pradesh endevours to make an impression and connection with travellers through its scrumptious cuisine. The Himachali cuisine is a wonderful blend of different Pahadi food that offer a delightful gastronomical experience. Each valley in Himachal has something important to contribute to the flavour and presentation of the state’s cuisine, it in fact beckons the weather conditions, traditions, history and availability of resources. So, for a cultural aficionado, no trip in Himachal Pradesh can be reckoned complete without tasting the local dishes.
The unique aroma and flavour of Himachali cuisine is due to it being cooked on a slow flame and the heavy use of yoghurt and cardamom in its dishes. The cuisine of Himachal Pradesh is also significantly influenced by the cuisines of Punjab and Tibet, especially in its northern regions. Chickpeas play a very important role in the Himachali cuisine. One of the most popular dishes of this state is the Madra, a delicacy comprised of soaked chickpeas and/or vegetables and cooked in spices such as cloves, cardamoms, turmeric etc. It is usually served with the sour but yummy Kaale Channe Ka Khatta. With its high use of red meat and trout fish, Himachali cuisine is also a non-vegetarian’s paradise.
The cuisine of the state is renowned for its high nutrient content and the Dhaam is its best example. A plate full of rice, rajma, curd, boor ki kadi and jaggery, the Dhaam is commonly served in festivals. A trip to Himachal is incomplete without feasting on the Tudkiya Bhath, the authentic pulao of this state.
