Himachali Dham : Himachal Pradesh’s Special Food; Just Finger Licking

Himachali Dham : Himachal Pradesh’s Special Food – Himachal has preserved it’s old traditions, culture and cuisines. Dham is one of the most occasional traditional foods that are served in different parts of the state.  These include mouth watering Kangri and Mandyali Dham those are more famous. The time of Kangri Dham is from 12:00 pm to 4:00 pm and Mandiali Dham starts from 4:00 pm and continue till night.

These dhams also differ one with an opportunity to be acquainted of the state. The Kangri Dham is also known as traditional lunch that is served on special occasion in Kangra region of the state. Dham is prepared by Brahman botis (known as chef) in special utensils   y adopting a special method. No dham is considered complete if the menu doesn’t include madhura, mah and khatta. Botis avoid use of tomato and onion in dham and instead use curd that helps in enhancing taste.

Madhra prepared in copper charoti and khatta in iron vessel are finger linking dishes. Use of slow burning wood in rasialu(kitchen) rather than cooking gas makes add flavour to dishes. The rasialu is normally a 6’*2′ teen (known as trench). The traditional dham is served in painths on pattals with sitting on floor. All the dishes vary from one district to another as per local culture but Kangri Dham includes many yummy and spices dishes. It includes plain rice, madhra (paneer, rajmah, mukund badi or Sept badi, white grams), palda and one of the best and popular dish chane ka khatta. It ends with mitha (sweet rice).

Presently, standing lunch has replaced Kangri Dham at few places though dishes remain the same. But standing lunch is not best as compared to painth system.