Appendix E: Traditional Recipes and Himachali Cuisine Highlights
Appendix E: Traditional Recipes and Himachali Cuisine Highlights Himachali cuisine is deeply rooted in the region's climate, culture, and agricultural practices. Below are some iconic dishes with short descriptions and highlights. 1. Madra Origin : Chamba and Kangra Ingredients : Chickpeas or kidney beans, yogurt, ghee, spices (clove, cardamom, cinnamon) Highlight : A rich, creamy curry made during Dham and special occasions. 2. Dham Type : Traditional festive meal Served in : Banana leaves during marriages or religious feasts Contents : Includes rice, dal, rajma, madra, mash dal, boor ki kari, and meetha Highlight : Prepared by special cooks called Botis . 3. Siddu Origin : Upper Himachal (Kullu, Shimla) Ingredients : Wheat flour, yeast, stuffing of walnut, poppy seeds, paneer, or meat Highlight : Steamed bread, served hot with ghee or chutney. 4. Babru Type : Himachali version of kachori Ingredients : Soaked black gram ...