Introduction Himachal Pradesh Famous Food
Himachal Pradesh is a beautifully crown below the mighty Himalayas. The major attraction of Himachal Pradesh is the wide range of Indian dishes. All cooked using natural herbs and spices in addition to their lively culture. They eat a lot of things that grow around here.
Natural beauty is one thing that every visitor to Himachal takes in their stride. But the scrumptious dishes are also something which knocks them off. The Himachali cuisine is unique and attracts tourists to relish the delicious flavors from various corners of this foodie paradise
Khatta
Kaale Chane Ka Khatta is cook with boiled black chickpeas cook in sour and spicy gravy, and is the traditional food of Dhauladhar, Kangra region (Himachal Pradesh). They are first boiled and then cooked using spices like cumin seeds, asafoetida, fennel seed, coriander powder,mint powder salt. Some green chillies, tamarind and wheat flour or rice flour is also incorporate in the dish so that you can preserve its flavour as well texture. A favourite pick of the locals, this traditional Himachal Pradesh food is also serve with madra.
Dham
Dham is the most common tasty dish & mostly serve on leaf plates known as “Pattal.” Serve up at religious festivals and serve amidst important events such as weddings It is a traditional dish prepare chulha or wood, hence it gives a nice aroma and flavour. It is prepare taking the best of ingredients which are nutrient and hygienic prioritised. The meal is cook up of rice, rajma legumes, cook lentil vegetables and curd. It is a traditional delicacy and only Boti, the expert chefs, can cook it. Many of the recipes in Dham are onion and garlic-free.
Siddu
Siddu is such a popular food item in Himachal Pradesh. This village side dish is prepare of wheat flour which can be only in only Kashmir valley and this local bread goes with almost everything like Sabzi, Mutton etc. One of the dishes that is so difficult and lengthy a process to make in Himachal Pradesh food culture is Siddu. But the efforts are all worth it for a taste like this.
This classic steam bun of Himachal would typically done with wheat flour, salt sugar and yeast dough, mixed well with ghee and then stuffed to grind walnuts, almond; making its texture smooth via wet grinding separately. The fillings are place on the small roundels of dough and cooked half by placing them directly above fire. Once it is ready, the buns will be tasteless and ready to eat (taking about 15-20 minutes). This staple food in Himachal Pradesh is easily available at local restaurants throughout the state.
Madra
Madra is a popular food of Himachal Pradesh prepare from either soak chickpeas (main ingredient) or/and vegetables(optional). The rich flavour of the dish comes from a blend of spices such as cumin seeds, cinnamon sticks, cloves and cardamom spices with turmeric & coriander powder Madra is a traditional food from Himachal Pradesh which people of all ages like. Hence if you happen to be in Himachal Pradesh, and this is something which you can just not give a miss.
Babru
One of the iconic food items in Himachal Pradesh and very popular in Shimla, Babru. Babru bears some resemblance to the most popular kachoris of North India and is a perfect tea time snack. Coming to the key ingredients of this Himachali special, they are primarily wheat flour and black gram. Babrus can also works as a host of local eateries in Shimla.
In this bone-chilling cold weather of Shimla, having crispy Babrus along with a steaming hot cup of tea is completely heavenly. No doubt, this breakfast strikes out the regular menu already on your mind and don’t miss grabbing a bite of naturally lip-smacking Himachali kachori with tamarind chutney that enhances its deliciousness furthermore.
Babru, an unique culinary delight, tastes somewhat different from kachori. But it is not exactly a kachori, as Northern or Savory Kolkata Pithe can be spicy and sweet. The dough is fill with a paste which is prepare by black gram to make pooris. While the one with a sweet jaggery stuffing. Also a super popular breakfast dish which has its own unique taste and aroma. It is usually accompanied by delicious tamarind chutney. It is one of the most popular regional cuisines in that area.
Tudkiya Bhath
Tudkiya Bhath is famous in Chamba, Himachal Pradesh. It may seem to be a very simple looking pulao but why is it so special, one might wonder. Tudkiya Bhath is unlike a regular pulao. It is one of the famous foods in Himachal Pradesh and it tastes more by garnish ingredients like rice, ghee, lentils, potatoes yoghurt veggies such as tomatoes garlic ginger onions spice-like cardamoms cinnamons bay leaf. This dish is so flavorful being an integral part of the Himachali food culture- you can’t have enough of it. Best combination is to eat Tudkiya bhath with mashed dal and some lime.
Patrode
Patrode (Pahari meal made using arbi leaves) This is one of the most popular snacks which you can have with your evening meal as well, while having afternoon tea in the hills. It is a preparation with the leaves of Colocasia, (Arbi ke patte) and besan. The leaves are then coat in a besan and spice mixture, rolled into foot-long bundles ; steamed; sliced like breadsticks and frie (deep- or low-) to golden perfection.
Mittha
Among the several foods of Himachal Pradesh, Mittha is one of the most toothsome dishes that you cannot miss. The best part about his Himachali cuisine is that it is available all across the state. Speaking about the preparation of Mittha, you would be surprise to know that Mittha’s preparation is especially prepare in Himachal during religious programs and contains rice, dry fruits, and raisins as the ingredients. If you are also from a category of people who cannot live without dessert after complete meals, then Mittha is something you should definitely give a try. The one taste will make you fall in love with it and crave for this heavenly dish.
Auriya Kaddu
Pahari style Auriya kaddu or Kaddu ka khatta is a simple curry that is prepare with pumpkin according to traditional recipes. It is a pumpkin curry in which chop pumpkins are temper with asafoetida, bay leaves, panch phoran (whole five spices), turmeric powder and dry mango powder green chillies. The spices are perfectly in mustard oil. Shortening the list further, you get a little bit of mustard mixture shortly before the end for that wonderful aromatic nutty flavour. Auriya kaddu is a significant module in hp cuisine and it’s really nice and tempting for the munching lovers out there.
Bhey
One of the traditional foods in Himachal Pradesh- Bhey or spicy lotus stems is a food that goes gaga over all the households among himachali people. Lotus stems are the starting component of this delicious dish. The finely sliced stems can be mixed with spices like turmeric powder, chilli powder, and coriander modelled into cake or curry shapes together with gram flour, ginger garlic onions etc. You’ll find this most popular food throughout the state regardless of where you set your foot in Himachal Pradesh.
Jimikand
It is commonly enjoyed in the Pahari region, Hatch on hill occurance of yam. The cuisine of the Snow Cap Mountains of Himachal where cooking an exotic dish is very marginal.The yam is mixed with fried onions and cooked in Indian spices of garam masala, amchur powder. The dish is left to boil till the subzi thickens and tanginess comes from tamarind water.
Patande
Patande Recipe is a Himachali breakfast dish belonging to the Sirmour district. This Himachal food is also termed as the pancake of India. Patande are made from a batter of wheat flour, sugar creation, milk baking powder and spices like cardamom or cinnamon. This fast and easy dish doesn’t have to be complicated or time consuming Since it includes basic spices, this balances the taste well for all types from kids to aged ones.
In the case of Himachal, local produce defines its cuisine to a great extent. Besides, Himachali food is tasty and rich in flavour due to traditional cooking methods. So head to Himachal and relish some real, authentic himachali food there.
Lingdu
Fiddlehead Ferns are actually known as Lingdu Ki Sabzi and they grow on trees. This did make you wonder more about this unique Himalayan vegetable. As tender green spirals of delicate taste, they are highly prized locally.
Maah Ki Dal
Mah ki dal is a traditional and cultural cuisine of Himachal Pradesh, especially by the Paharis. So why its become so loved let me give you some reasons:
Cultural Heritage: Mah ki dal is not just a dish but it is actually the symbol of Himachal Pradesh. This is a reflection of the traditional methods and recipes used in Pahari households over generations.
Rich in Nutritional Value: The star ingredient of the dish is black urad dal (black gram), which contains high protein, dietary fibre and a lot more essential minerals. In the mountain regions, people do hard work hence such nutritious meals sustain them energies.
Regional ingredients: Since Himachal is an agricultural land, the recipe includes local farming items like tomatoes, onions and spices etc. Underlines the need for fresh, seasonal produce
Rehdu
An easy and lovely spicy yoghurt recipe of Himachal, same as kadhi in other states. Among locals it is known as rehru or kheru and taste is just awesome. This recipe is also a cinch to make. This was delicious with piping hot white rice. This would be perfect with hot rotis and parathas as well.
Vegetables and leafy greens are not as available in most parts of Himachal Pradesh, so lentils (mostly rajma, chana) along with tubers like potatoes or colocasia root come to the rescue instead because they will keep for long. There are also, of course, the leafy greens which make an appearance in Himachali cuisine quite generously during their high season. The cuisine is very meaty and loaded with curd, as well as an array of spices (curry leaves, clove powder, cumin seeds) used to flavour the rich gravies.
Seera
Seera (traditional sweet dish made of wheat grains) is one such item, which requires a long preparation process but the final product comes out as very appetising. This carbohydrate-rich recipe for energy, vital minerals and active digestion is a dish to enjoy in moderation. While we commemorate the potpourri of cooking all around our world, Seera is a sweet ode to delicious land
