Himachal Pradesh besides from being blessed with breathtaking natural beauty is also an tasteful blend of beautiful pahari cuisine that offers any type of traveler more than just one reason to fall in love with this beautiful mountains dotted state. Himachali or pahari cuisine has a unique aroma as well as flavor to it due to the use of a lot of yoghurt and cardamom and cooking on slow flame. One can clearly see that the Himachali dishes have a lot of influence of Punjabi as well as Tibetan style of food.
There are lots of restaurants throughout Himachal Pradesh which serve authentic pahari food for you to enjoy and imprint on your minds. So, if you are planning to visit the land of the magnificent Himalayas for your next holidays, you should definitely give a try to these amazing dishes from Himachal Pradesh.
The regional food of Himachal Pradesh is scrumptious and lip smacking. Swan Tours listing 10 meals that you must try when in Himachal.
9 Pahari Dishes That You Need To Try Out Your Next Trip To Himachal Pradesh:
No festivities of Himachal are considered complete without Dham. It is a meal prepared by the Brahmins of the regions of Chamba by cooking red kidney beans (rajma), green lentils (moong daal) as well as rice in curd. It is offered teamed with mash daal, boor ki kari and sweet and sour sauce made from tamarind and jaggery (gur). It is traditionally served on plates made out of leaves.
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Mittha as the name suggests is a local dessert of Himachal Pradesh. It is prepared with sweetened rice mixed with a generous helping of raisins and various other dry fruits.
3. The Regional Bread – Sidu
Sidu is local bread made from wheat flour. This dough is put on direct flame of bonfire to be par-cooked and then later steamed to complete the cooking.
4. Anardana Chicken- A Must Try
This is an uncommon chicken dish from the pahari food. This dish is heavy and loaded with spices & oil but the bronze color is from hours of marinating in ground anardana (dry pomegranate seeds) & chillies. Dry Pomegranate seeds are used for their tang.
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Babru is like a Himachali variation of the popular kachoris. It is made by stuffing soaked and ground black gram daal paste to worked dough patties. These patties are after that rolled and deep fried and offered with tamarind chutney.
6. Tudkiya Bhath
Tudkiya Bhath is made with rice cooked with lentils, potatoes, onions, ginger, garlic as well as yoghurt and spiced with bay leaf, cardamom, cinnamon, red chilli powder etc. This spicy rice dish is usually served with mash daal.
This is a festival dish of Himachal. It is a type of cake made with buckwheat blended with wheat that is generally prepared occasionally of festivities.
8. Kullu Trout
This fish delicacy made with marinated trout superficial fried in mustard oil with spice is a much loved recipe of the Kullu region. Cooked in minimal spices, the dish brings out the natural flavours of the delicious trout.
9. Auriya Kaddoo or Kadoo Ka Khatta
The name itself brings a tangy taste in our mouths. Khatta is indeed a very sumptuous meal made with pumpkin prepared in a spicy and tangy madra sauce as well as dried out raw mango powder or amchoor together with other spices. Various other preferred vegetable prep work of the region is Sepu Vadi and also Gucchi Mattar.
For more information on food of Himachal Pradesh and tour packages to Himachal contact Swan Tours or call 011 23415601.