New Delhi: Himachal Pradesh is best described by the snow-covered mountains, the verdant valleys, the clean air, and the tranquilly of the surroundings. A significant surprise that Himachal has in store for its devoted travellers is the delectable meal. Since fresh veggies are difficult to get by in Himachal Pradesh’s steep terrain, there are many non-vegetarian meals that frequently include lentils, grains, and pulses. Surprisingly, this area at the foot of the Himalayas produces Basmati rice of the highest grade. The Himachali people will put their whole hearts into their delicacies, whether they are sold by street sellers or in real cafés and restaurants.
Here are some of the yummy dishes that you must not miss on your next trip to Himachal:
1. Madra: It is a speciality that comes originated from Himachal Pradesh’s district Chamba. The dish primarily consists of soaked vegetables or chickpeas (chana). To enhance the flavour of the dish, it is thoroughly fried in oil with a variety of spices, including cardamom, clove, turmeric, cinnamon, and coriander powder. Madra is one of the meals that best represents Himachal Pradesh’s culinary tradition. In Mandayali Dham, a communal midday (six to seven course) meal, it is served as a side dish with hot white steamed rice and is typically followed by Kaddu ka khatta.
2. Tudkiya Bhath:
Himachal Pradesh’s Tudkiya Bhath is a rice dish that is slowly cooked. In order to create a flavour that will leave you craving more, it is comprised of soaked rice that is cooked with soaked masoor dal and yoghurt. This traditional Pahari food uses rare spices, including Dagad Phool or Kalpaasi (sometimes called the black stone), mace, and star anise to give it a distinctively Pahari flavour. Mash dal and a few of drops of lime juice are added to Tudkiya Bath for the best flavour.
3. Dhaam: Dham is a superb thali dish that is a favourite of many visitors to Himachal. The thali consists of rajma, dal, curd, rice, sour sauce, and sweets. It ensures outstanding flavour. Dhaam is a dish full of delectable foods that must be served for special events and festivals. This dish stands out because it is cooked by specialised chefs called “botis.”
4. Gahat Ka Shorba:
Gahat Ka Shorba is a genuine Pahari treasure that has its roots in the mountainous state. It is a distinctive horse gram soup recipe that will offer you real hill flavours, especially in the winter! Gahat dal is cooked slowly in this one-of-a-kind soup recipe before its stalk is seasoned to perfection. This soup recipe, which is prepared with a variety of spices, will become a home favourite and be enjoyed by all of your family members. Himachali or Pahari meals should be prepared carefully to preserve the natural nutrients in the ingredients. Despite the soup taking some time to prepare, the flavour is worth the wait after you’ve had the first bite.
5. Chha Gosht:
Chha Gosht, a traditional Himachal delicacy, is a delicious dish made with marinated lamb that is then cooked in a stew of gram flour and yoghurt. When this meal is properly cooked using Indian spices like cardamom, red chilli powder, coriander powder, bay leaf, asafoetida, and ginger-garlic paste, the flavour is greatly improved. It is another delicacy of Chamba
