5 Best Traditional Himachali Foods You Must Try Once in Your Himachal Trip
Himachal Pradesh snow-clad mountains, the lush green valleys, the freshness in the air, apart from being blessed with scenic natural beauty and also a splendid blend of exquisite Pahari cuisine that provides any kind of tourist more than just one reason to fall in love with these gorgeous hills dotted the state.
Himachali or Pahari cuisine has a unique aroma and also flavor to it due to the usage of a lot of yogurt and cardamom and cook on slow flame. The surrounding states of Punjab and also Tibet have a deep influence. So, on your next Himachal trip to this beautiful hill station don’t miss out on some of the delicious pahari dishes that they have to offer you.
Dham is an integral part of the Himachali cuisine, as well as their celebrations, which are filled with this amazing dish. It was once known to be a meal prepared for Brahmins in regions of Chamba. It is prepared with red kidney beans which are popularly known as Rajma, along with moong dal and yogurt and also rice. It is a truly delicious dish and reflects the flavors of the cuisine in it. It is offered together with mash dal as well as tamarind Chutney. Traditionally, the recipe is served on leaves to be used as plates.
Sidu is local bread made from wheat flour. The flour is kneaded as well as reserved for some hours for the yeast to settle and the dough to rise. This dough is put on direct fire of bonfire to be par-cooked and afterward later on steamed to complete the cooking. This unique bread is usually enjoyed with ghee or butter alone or can be indulged in with mutton or daal also.
3. Mash Daal
Mash daal or kali daal is cooked with split black lentils or ma ki daal. It is soaked overnight, pressure cooked and then simmered in a hefty bottomed frying pan together with thinly sliced onions, ginger, garlic and spices shallow fried in hot mustard oil to give the comforting mash daal.
Mittha, as the famous name in himachali food, is a local dessert of Himachal Pradesh. It is prepared with sweetened rice mixed with a generous helping of raisins as well as various other dry fruits.
5. Tudkiya Bhath
Tudkiya Bhath is what North Indians call ‘Pulao’. The pahadi version of pulao has the extra dose of lentils, as well as yogurt along with raw garlic that might make you ask for an extra serving. In Himachal Pradesh, this main dish is best complemented with mashed dal & lemon slices.