Cuisine of Himachal Pradesh :

The preferred taste in Himachal varies from region to region. A generous dose of spices like cardamom, cinnamon, cloves and red chillies, with Non-vegetarian food & Vegetarian food is very much the norm. The average Himachal kitchen churns out all sorts of meat, lentil and cereal preparations.

Cuisine of Himachal might not be as rich and Variety as many other Indian states yet it definitely has a unique Character of its own. Influence of Punjabi and Tibetan Food can be clearly seen in the Himachal cuisine. Moreover, the geographical and climatic conditions of the state have also had an drastic impact on the way and kind of dishes prepared in the state.

However there may be local variations. For example, in the barren regions of Kinnaur and Lahaul-Spiti, there is more emphasis on locally-grown coarse grains like buckwheat, millet barley and wheat . In areas with a pastoral tradition, milk and its products are highly used in cooking. Himachalis are not particularly interested of vegetarian fare and till recently tubers like potatoes and turnips were all they ate in the name of vegetables. Green vegetables, however, are increasingly used into Himachali kitchens.

The day to day food of Himachal Pradesh is simple and very much like the rest of the north Indian states. Rice, paddy and maize are the staple diet. Rice along with Maahni (urad dal prepared with dried mangoes) or Madra (lentils made with yoghurt). In Chamba, Madra is cooked using rajmah, yoghurt, desi ghee and around 22 variety spices. Also, dishes made from Salayara and an iron rich cereal called Kodra form part of the regular food. Sattu, another nutritious item is use as a daily basis breakfast.

Himachalis are especially fond of non vegetarian food. So much so that till recently, the only vegetables that the people made use of here were potatoes and turnips. However, gradually, green vegetables are increasingly been used on daily basis. Non vegetarian items are cooked along with good amount of variety of spices,Oil and ghee
Tea is extremely important for the people of Himachal Pradesh. A number of recipes for preparing tea are known by the people. The importance of milk and other dairy products like butter ,ghee is also liked by most of the people.

Famous Sidu is a kind of bread made from wheat flour. It is kneaded with yeast and the dough is allowed to rise for 3-4 hours. With a stuffing of fat it is first browned over a slow fire and then steam. Sidu is normally eaten with ghee (clarified butter), dal (lentil broth) or mutton. In many parts of the state, ankalos made of rice flour are a festive dish. In the dry Lahaul-Spiti valley, the leaves of buckwheat are generally mix with wheat flour and made into cakes called aktori. Patande (a sort of pancake) is a specialty in the Sirmaur area.

Festive Food & Drink :

Amongst festive food, the traditional meal, dham is a major dish. Dham is prepared by botis only who are brahmin chefs and have been in this profession for generations and generations. The utensils used for cooking the food are normally copper ones. The preparations for dham start a night before, and when ready, it is served in courses to people who sit on floor. Epattalsi or leaf plates are utilised to serve the food. And as for the dishes themselves, they include rice, a curd based dish, curry, mustard based raita, pulses, dhokla and sweets

There are other festival dishes that too prepared in Himachal Pradesh. Ankalos are made of rice flour while aktori, a cake is prepared by mixing leaves of buckwheat with wheat flour. Then, there is also Patande which is a type of pancake dish.

kari and a dark lentil (mash dal). Topped by khatta (sweet and sour sauce) made of tamarind and gur (jaggery), the dham ends with the mittha (dessert) – sweet rice, liberally mixed with raisins and dry fruit and other fruits too

Other Foods

The people of Himachal Pradesh also eat a variety of other Indian and International cuisine like for example south Indian, Thai, Chinese and Italian. Dosas and Uttaphams are the most favourite of south Indian dishes while momos and pastas are consumed with equal fondness. Infact pastas seasoned with different kinds of sauses and spices are widely eaten among the Himachalis

Tibet and Japan too have their influence on the variety of dishes of Himachal. Amdo is one of the dish that owes its origin to the northeastern region of Tibet.