The influence of the neighboring lands of Punjab and Tibet is clearly evident in the cuisine of Himachal Pradesh. Besides, the geographical and climatic conditions of the state have a strong effect on the dishes of Himachal Pradesh and the way they are prepared.
The day-to-day cuisine of Himachal Pradesh is simple and very much similar to that of other north Indian states. Rice, paddy, and maize constitute the staple diet of the people here. But the preferred taste varies from region to region. Thus, while in the barren areas of Kinnaur and Lahaul-Spiti, locally-grown coarse grains like buckwheat, millet, and barley are mainly used, regions with pastoral tradition use large quantities of milk and its products in their dishes. As a result, foods in Himachal Pradesh come up with a great variety that will give a treat to your taste buds during your Himachal vacation.
Non-vegetarian food, with liberal usage of spices like cardamom, cinnamon, cloves, and red chilies, forms an integral part of the cuisine of Himachal Pradesh. However, the local people are not known to be particularly fond of vegetarian fare.
Therefore, meat, lentil, and cereal preparations are generally cooked in the average Himachal household.
A typical everyday meal in the cuisine of Himachal Pradesh comprises 'dal-chawal-subzi-roti' (the common north Indian fare of lentil broth, rice, vegetable curry, and bread). In addition, unique dishes are cooked during festive occasions.
Some of the popular dishes in the cuisine of Himachal Pradesh include 'Sidu' - a kind of bread made from wheat flour. It is generally eaten with ghee (clarified butter), dal, or mutton.
Among the festival dishes prepared in Himachal Pradesh, 'Dham' - a traditional festive meal is the most popular one. This dish is cooked by only a particular caste of Brahmins called 'botis'. Preparations for this elaborate mid-day meal start the night before. Dham is served in courses on epattalsi or leaf plates. 'Ankolas' made of rice flour are also famous festive dishes in many parts of the state. In drier areas like Lahaul-Spiti valley, buckwheat leaves are mixed with wheat flour and made into cakes called 'aktori.' 'Patande' - a kind of pancake is a famous specialty in the Sirmaur area.
The Cuisine of Himachal Pradesh also includes many other Indian and International food preparations like South Indian, Thai, Chinese, and Italian.
Enjoying the local foods in Himachal during your tour is just something else. If you are planning your vacation in Himachal, you can browse our list of customizable tour packages for Himachal to plan a remarkable vacation.
