Five traditional dishes of Himachal Pradesh

One of the most popular tourist destination, let’s find out which are the five traditional dishes of Himachal Pradesh?

five traditional dishes of Himachal Pradesh

Himachal Pradesh is a northern state situated along the western Himalayas of India. Known for its natural beauty, breath-taking sights of the mountains, rivers and valleys, the Himachali food is equally popular like the other things about Himachal. The Himachali food will offer you with a tasteful blend of scrumptious dishes which are an interesting mix of Punjabi and Tibetan cuisine. Lentils, rice, pulses, wheat bread and predominantly red meat constitute most of the food.

Here are five traditional dishes of Himachal Pradesh:

Dham

Dham

  • One of the most popular dishes of Himachal is prepared usually for celebrations.
  • Its prepared only by Brahmins by combining green lentils, red kidney beans, and rice in the curd. It is served with accompaniments like Maash Dal topped with Khatta, a sweet and a sour sauce made from tamarind and jaggery.

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Sidu

Sidu

  • A ball of wheat flour aside, it is local Himachali bread, made from wheat flour kneaded with yeast two hours before preparation.
  • The balls of dough are stuffed with opium seeds, walnut and are dunked in ghee before being eaten.
  • It is made by baking it directly on the bonfire first and then steaming it.

Madra

Madra

  • It is a mixture of yoghurt and chickpea flour based gravy popular in Pahari delicacies.
  • It is a popular Himachali dish that comes from the high altitudes of Chamba district.
  • This dish is made with Kabuli chana or white chickpeas cooked in the gravy seasoned with assorted spices, ginger, garlic and onions.

Luchi Poti

Luchi Poti

  • Served with mutton soup or chutney, it is made with lamb intestines.
  • It is prepared by mixing different ingredients such as wheat flour, asafetida, cumin seeds, coriander powder, turmeric powder, cloves, etc., and then by stuffing them into the intestines.

Patande

Patande

  • Patande is a traditional hilly area’s dish and a popular breakfast dish of Sirmour district.
  • It is also known as Indian pancakes. Its smooth batter made from wheat flour, milk, sugar is poured on a ghee laden hot griddle and thin pancakes like those resembling Dosa are prepared.
  • It is usually eaten as a dessert after the meal.

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