Summer holiday is knocking at your step. It is the time when you can plan a blissful holiday with your family and friends. Certainly, Himachal Pradesh happens to be one of the most amazing destinations in India. Its snow-capped peaks, endless meadows, the fresh mountain air and a stunning landscape, the state attract tourists not only from the other states in the country but many parts of the world. Popular among tourists and backpackers, this state can make a traveler fall in love with mountains and create memories that would linger on for a lifetime.
But In this article, we will give you some more delectable reason to visit this magical world, Let me tell you that the state is also home to its own cuisine that allows travelers to sample a wide variety of flavors. Having variety in both vegetarian and non-vegetarian, the delicacies of this state entails a plethora of flavors that owe credits to a considerable range o that f spices and ingredients that go into the cooking of these dishes.
Madra
If you are someone who loves chole in any form and in accompaniment of anything, be it bhatura or kulcha or rice, you must not leave Himachal Pradesh without getting a taste of the state’s very own version of chole, known as madra in the local language. Belonging to the Chamba region and also quite popular in the Kangra region of the state, this dish mainly consists of soaked chickpeas (chana) or vegetables. As far as the Himachali style of cooking is concerned, Madra involves a lot or preparation that is done in oil and with a variety of spices added to it, which include cloves, cinnamon, cardamoms, cumin seeds, coriander powder and turmeric powder. Madra happens to be one of those dishes that are most likely to come across during any auspicious occasion or any form of celebration in the state of Himachal Pradesh.
Tudkiya bhath
Don’t go by the somewhat weird name of this one, you will fall in love with it at the very first bite itself. Tudkiya bhath is the authentic Himachali version of our all-time-favourite pulao. Although this dish can also be prepared with the same kind of rice, what makes it uniquely pahadi is its cooking style which involves the predominant use of the common Indian spices along with additional ingredients in the form of lentils, potatoes and yoghurt along with onion, tomatoes, garlic, cinnamon, and cardamom among a few other things. Well, this is not where it all ends. The Himachalis like to add more spice to the taste by complementing tudkiya bhaath with servings of mashed dal and few drops of lime juice. This dish is the most popular in the Chamba region as compared to the other places in the state.
Dhaam
This is thaali in its Himachali avatar. Often served during lunch or dinner in the Himachali households, dhaam is essentially a platter of some of the most popular delicacies of the state served together as a single meal. The most common inclusions in dhaam are dal, rajma, rice, curd, boor ki kadi, that are further complemented by generous servings of gur or jaggery at the side. Prepared by special local chefs known as botis, the best way to get a taste of this is to travel to Himachal Pradesh during any of its local festivals. The best places to taste dhaam in Himachal Pradesh are Manali and Chamba.
Chha Gosht
A treat for the non-vegetarian lovers, chha gosht looks as good as it tastes. As the name itself suggests, chha gosht is a delectable meat dish of the region, which essentially is a generous serving of delicately cooked lamb soaked in a gravy of gram flour and yogurt. The softness of the meat depends on how well it is marinated while the amazing flavours of the thick gravy owes itself to the careful use of some popular Indian spices including cardamom, red chili powder, coriander powder, bay leaf, asafoetida and ginger-garlic paste among other things. The best place a traveller can have chha gosht is Chamba.
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