Traditionally Famous Delicacies of Himachal

1.) DHAM:

No celebrations of Himachal are viewed as complete without Dham. It is a dish arranged by the Brahmins of the areas of Chamba by cooking red kidney beans (rajma), green lentils (moong daal) and rice in curd. It is served cooperated with squash daal, animal ki kari and sweet and acrid sauce produced using tamarind and jaggery (gur). It is customarily served on plates made out of clears out.

2.) MITTHA:

Mittha as the name suggests is a local dessert of Himachal Pradesh. It is prepared with sweetened rice mixed with a generous helping of raisins and other dry fruits.

3.) SIDU:

Sidu is a local bread made from wheat flour. The flour is kneaded and set aside for some hours for the yeast to settle and the dough to rise. 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 savoured with mutton or daal as well.

4.) BABRU:

Babru is like a Himachali variation of the popular kachoris. It is made by stuffing soaked and ground black gram daal paste to kneaded dough patties. These patties are then rolled and deep fried and served with tamarind chutney.

5.) CHANA MADRA:

Madra is a form of yoghurt and chickpea flour based gravy popular in pahar cuisine. Chana Madra is one such dish made with kabuli chane or white chickeas cooked in the gravy seasoned with assorted spices, ginger, garlic and onions.

6.) AURIYA KADDOO OR KADDOO KA KHATTA:

The name itself brings a tangy taste in our mouths. Khatta is indeed a very sumptuous dish made with pumpkin cooked in a spicy and tangy madra gravy and dried raw mango powder or amchoor along with other spices. Other popular vegetable preparations of the region are Sepu Vadi and Gucchi Mattar.

7.)KULLU TROUT:

This fish delicacy made with marinated trout shallow fried in mustard oil with spices is a much loved dish of the Kullu region. Cooked in minimal spices, the dish brings out the natural flavours of the delicious trout.

8.)AKOTRI:

Akotri is a typical delicacy of the Northern Hills. It is a type of cake made with buckwheat mixed with wheat that is usually prepared on occasions of festivities.

9.)TUDKIYA BHATH:

A type of pulao, Tudkiya Bhath 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.

10.)BHEY:

A unique dish made from the lotus stems, it is truly a scrumptious. The stems are thinly sliced, washed and boiled then stir fried with onion, ginger-garlic paste, gram flour, cayenne pepper and other spices that renders the dish a distinct taste and texture.