Himachali Dhaam

Dhaam is a traditional food festival celebrated in the Indian state of Himachal Pradesh.Himachali food varies from region to region. Amongst festive food, the traditional meal, Dham (lunch served in traditional occasions) finds instant mention. The traditional Dham is celebrated with great enthusiasm. The dham offers one with an opportunity to be acquinted with the various delicacies of the state.
Dham is cooked only by botis (a particular caste of Brahmins who are hereditary chefs). Preparation for this elaborate mid-day meal begins the night before. The utensils used for cooking the food are normally brass ones. It is served in courses to people who sit on floor. The food is served on leaf plates called pattlu( in local himachal kangra language).
The traditional dham differs in every region of the state. The typical menu for dham would start with rice, moong dal and a madra of rajma(red kidney beans) or Chole ( chik pea) which is cooked in yoghurt which is prepared in unique style by adding approximately twenty spices . This is followed by mash dal, topped by khatta (sweet & sour sauce) made of tamarind and jaggery, the dham ends with the mitha bhatt (dessert) (Bhatt means rice in himachali language) – sweet rice or mithdee (made of boondi or bread crumbs etc.).



Comments

Post a Comment

Popular posts from this blog

Himachali Tudkiya bhath

Image
 Chamba Tudkiya Bhath is the authentic pulao of Himachal Pradesh that pahadi people cook in their own very style. What’s unique? The dish is not only cooked with Indian spices but an extra add up to the lentils, potatoes and yoghurt along with onion, tomatoes, garlic, cinnamon, cardamom provides this dish such a great taste that will make you want it again and again. For the best taste, Tudkiya Bath is complemented with mash dal and few drops of lime juice. Recipe of tudkiya bhath Tudkiya Bhath will give you the flavour of real Himachal. You can also have it with curd for the best taste. 
Read more

The tibetan dishes

Image
The food talk of Himachal Pradesh cannot be completed without including the Tibetan cuisines. Being an important Tibetan colony, the regional food of Himachal Pradesh is highly inspired by the Tibetan culture. The best of which can be found in Mcleodganj and Dharamshala. Momos remains the all the time favorites of Himachali people that. Apart from that, Thukpa, Tingmo , LuchiPoti, Thentuk, Naizha Cake are some of the dishes that can be enjoyed in the kiosks of Himachal Pradesh. Thupka A noodle soup of Tibetan origin, Thukpa can be prepared in both vegetarian and non-vegetarian ways. A number of fresh vegetables such as tomato, onions, spring onions, string beans, carrot, chopped cabbage can be added to the noodles, with or without meat or chicken. This is a spicy dish cooked with ginger garlic paste, chilli and sauces added as per preference. Recipe for thupka Thenthuk A popular comfort dish especially to keep you warm in winters, Thenthuk is a form of Thukpa. The difference is
Read more

Aktori

Image
Aktori is one of the traditional Himachali dishes. It is a kind of cake prepared for special occasions. This special dish is very simple to make and it is made by mixing the buckwheat with the wheat flour and then shaped in pancakes. You will find this dish almost in every city of Himachal Pradesh. The dish is very ancient and very popular among Himachali people.Recipe: Ingredients: 1 cup – Buckwheat Flour 1 cup – Wheat Flour 1/2 cup – Milk 1/2 cup – Water 1 tsp – Baking Soda 4 tbsp – Sugar Oil to fry How to prepare  Take a bowl and mix buckwheat flour and wheat flour together.To this add milk and water in equal quantity and mix this into a fine thick batter.Now add a teaspoon of baking soda to it and again mix well.Lastly, add sugar as per the taste. After this keep aside to rest for few minutes.Take a frying pan and heat a tablespoon of oil. Once the oil is heated up pour a ladle full of batter into the pan and spread it but thick. Cook this on low flame.When small bubbl
Read more