It is said that “spice” is the basic essence of Indian cuisine and, this is particularly true for food found in Himachal Pradesh. The cuisine available in this picturesque state possesses an interesting balance of Punjabi and Tibetan influence. However, generally speaking the people of this state mostly prefer dal (lentils), vegetable curry, and plain rice. Apart from pure vegetarian food, non-vegetarian is also popular with meat and fish being consumed often. Also a unique feature of “Himachali” food is that they are cooked in mustard oil.
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Himachal Pradesh Map
The most popular cuisine in this state is a delicacy known as “Sidu”. This delicacy is essentially made of wheat and is supposed to be relished along with butter. It is basically a type of bread. Another popular dish in the Himachal region is called LuchiPoti. This dish is a paste formed from a mixture of flour, millet, and various spices such as turmeric, coriander powder, cumin etc. The paste is then stuffed into the intestines of sheep or lambs. This is then steamed and then cooked. Madra is yet another popular dish in this region. The basic ingredient is soaked chickpeas (kidney beans). The chickpeas are then mixed along with spices such as asafoetida, cloves, cinnamon etc which, is then cooked in butter and yoghurt in low heat.
Aktori is another popular dish in the state. It is a type of a cake which basically is made by mixing buckwheat leaves with flour of wheat. This mixture is then made in the form of pancakes. This delicacy is very popular among the people in this region and is considered to be a festive season food. Dham is yet another festive dish which is very popular in the state. The USP i.e. of this delicacy is that it is prepared by a special cooks known as “Botis” who also use special utensils that are normally made of brass. The preparation for this delicacy begins a night before it is to be consumed. This dish consists of rice, moong dal, madra (kidney beans), chole cooked in yoghurt. Which is then followed by mash dal, khatta (sweet and sour sauce) made of tamarind and jiggery.
In conclusion, one could say that Himachali food perfectly reflects a balance of “variety and spice” which is definitely an essence of life.
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