Himachali Dana Pani
The snow-clad mountains, the lush green valleys, the freshness in the air, tranquillity in the environment, these are few things that describe Himachal Pradesh at its best.a perfect blend of culture and tradition can also be seen in Himachal.
And, there you go missing a big surprise that Himachal has got for its loyal travellers. The scrumptious food. From the road vendors to the authentic cafes and restaurant, the Himachali people will pour their heart out in their dishes.
The availability of vegetables is a challenge in the hilly and cold terrain of Himachal Pradesh hence, most of the traditional dishes are either non-vegetarian, make use of different types of lentils in them or both. The use of varied spices like chillies, cardamom, cinnamon, turmeric and coriander powder is common and make the food rich and spicy; very much to the delight of the tourists that flock to this part of the country almost all year long. The pahari folk also use a lot of dairy products, especially buttermilk, curd and ghee to make their food even more delectable
Regions in the north of Himachal Pradesh like Spiti and Lahaul are comparatively dry and therefore they use hardier local grains like buckwheat, barley and millets. A lot of their traditional dishes like Siddu, Aktori or Gulgule are cereal-based. Towards the Southern parts, you will find more of milk and milk products considering their rural culture.
And, there you go missing a big surprise that Himachal has got for its loyal travellers. The scrumptious food. From the road vendors to the authentic cafes and restaurant, the Himachali people will pour their heart out in their dishes.
The availability of vegetables is a challenge in the hilly and cold terrain of Himachal Pradesh hence, most of the traditional dishes are either non-vegetarian, make use of different types of lentils in them or both. The use of varied spices like chillies, cardamom, cinnamon, turmeric and coriander powder is common and make the food rich and spicy; very much to the delight of the tourists that flock to this part of the country almost all year long. The pahari folk also use a lot of dairy products, especially buttermilk, curd and ghee to make their food even more delectable
Regions in the north of Himachal Pradesh like Spiti and Lahaul are comparatively dry and therefore they use hardier local grains like buckwheat, barley and millets. A lot of their traditional dishes like Siddu, Aktori or Gulgule are cereal-based. Towards the Southern parts, you will find more of milk and milk products considering their rural culture.
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