5 Famous Traditional , Delicious Food of Himachal Pradesh one should know

Himachal Pradesh is one of the beautiful states of India that falls in the Himalayans range. It has beautiful tourist points and people who live here are warm-hearted and lovely too.

Himachal Pradesh is the first state with greatest number of Hindus. Himachal Pradesh is famous for one more things, which is its food.

Like every state, it also has its own list of some of the famous traditional food items which have become a part of almost any religious or other activities happen in the state.

Lets know about 5 such traditional food of Himachal Pradesh

5 Traditional Food of Himachal Pradesh

1. Dhaam
If you want to have the real taste of Himachal Pradesh food, Dhaam is the one that you can bet upon. You can find this dish being served in almost all of the traditional festivals and functions.

Dhaam is not a single food, in-fact it’s a combination of many other dishes. Dhaam includes rice, curd, rajma, kali dal and jaggery.

Who makes Dhaam?
Dhaam is prepared by “botis” and no function is complete without Dhaam. Botis are specialized chefs from many generations and belong to pandit cast category.

Dhaam preparation takes time and is started a night before of the function. I personally love this dish and seek for any chance that I can have to taste this.

2. Madra

Madra is a delicacy that is made with soaked chickpeas. Sometimes, vegetables are also used in making Madra.

Spices like cardamoms, cumin, asafetida, cloves, and coriander powder with turmeric powder are used in the making of Madra. Madra especially belongs to the Chamba region of Himachal Pradesh and is available and served in almost all the hotels and restaurants. You would find it in most of the functions that happen in Chamba region, Dharamshala etc.

How is Madra in Himachal Pradesh made?
Madra is cooked in butter and yoghurt is added in low heat. Since it is cooked in low heat so this keeps its natural fragrance. It is mostly eaten with chapattis.

3. Patrode/Patode

Patrode are made with arabi leaves. Besan and few other spices are mixed with together and applied to the leaves. The leaves are rolled together and cooked in the steam. This is a healthy dish and people like it to eat in winters. We already have an article ranked on google on Himachali Patode.

4. Tudkiya Bhat

Tudkiya Bhat is like a pulao/veg biryani but is cooked in a very unique way by himachali people.

How is Tudkiya Bhat made?
Along with spices, the tudkiya bhat also involves spices, lentils potatoes, tomatoes, cinnamon, and garlic. All these things together add a special aroma and fragrance to the tudkiya bhat. Some people add a pinch of lemon juice also to add the taste.

5. Babru

Babru is like a north-India dosa that is made in South India and is made with rice powder. Many places it is called “Enkaliyan” also. Babru is added with the stuffing of black gram paste. To prepare this, oil is sprinkled on frying pan. The fine batter of rice powder with black gram paste is spread on it evenly and allows it to cook. Keep checking the back side so that it does not burn.

Pic Credit: India Food Network