Beautiful state of Himanchal Pradesh
has a unique cuisine of its own. The cuisine of this hilly and cold state
has been developed keeping in mind the geographical compulsions (as
agriculture is difficult and communication is tough) and high nutritional
requirements of the inhabitants.
Paddy
and maize happen to be the staple food of the people as the climate favours
the production of these crops. Dishes prepared from Salayara and an iron
rich cereal called, Kodra are part of the daily food.
People are very much fond of tea. Keeping with the trend botis (cooks) have
produced a range of recipes for tea. Milk and other daily products form the
part of the daily food habit of the people as traditionally people have cows
in their house. Dishes prepared from energy rich sattu is a must item of
every day meal.
Taste in Himanchal Pradesh varies from region to region. Some people are
very much fond of non-vegetarian dishes. These are prepared using host of
spices like cardamom, cloves, cinnamon and red chillies.
There is a special style of serving meals, on special occasions and is
called, 'Dham'. Food is cooked by botis in large copper utensils and people
sit on the floor to have the meal served on a leaf. The traditional meal
includes rice, a curd based dish, curry, mustard based raita, pulses and
sweets.
