Himachali food has gained very little attention and importance thus far.This is really sadening and embarrasing for a major Toursit state.Himachal is known for its Natural beauty,pine scented terrains,snow clad mountains and pristine climate.Himachal boasts of the majority of tourist inflow coming into the nation,internationally.The domestic toursits are also in large numbers.
As an ardent food lover , modest Chef and a Proud Himachali I feel really sad that the cusine of Himachal has not been explored ,tried and tasted worldwide.We as himachalis have to take due blame for that .As compared to Punjabis ,Gujaratis,bengalis we are more shy,reserved and unwilling to try our food in other parts of the world.Having stayed in the U.K. for some time ,I was dismayed at the quality of Punjabi food being served there.Still the Goras loved it.Any gravy with a little tinge and a pinch of sugar is magical for them.They have now got accustomed to what we call Fusioned Indian Cuisine courtsey Desi Restauranters whose main aim is to mint money.
This is a sincere little effort from my side to showcase the Virgin Cuisine of Himachal Pradesh(the land of Gods) and show the world that we are no longer shy to try .Any comments,complains and crIticism is strongly welcomed.All credit to my lovely friend Internet and Google ,and the wordpress blogs for helping me out through the process .
The state of Himachal Pradesh has been devided into distinct regions gastronomically.We have the Rich food loving Kangra belt on one hand and then we have the shivalik ranges eating moderately spicy food.The food of Kangra belt is much more elaborative and rich in spicy.Curd is one of the major ingredients used in this part .The spices used are bayleaf,cardamom,cinnamon,green cardamom,cumin seeds,asafoetida,fennel seeds etc.The people are accustomed to eat a traditional Dham from yetser years.The festive occassion as also the fairs are marked with a special dham to entertain the guests.The Dham is a traditional way of feeding people.People sit on the ground and eat on leafs known as
Pattals.The pattals may come from the trees of bananas or some other trees.The Dham comprise of 8 or 9 dishes which may range from dal,bhat,allo,channa,meetha ,raita,roti ,and so on.
Introduction:
Himachal Pradesh, a
hilly state, has lot of variation in recipes prepared by local people..
Although food habits of local people have changed these days, still they relish
the local preparations The period of availability of raw material used by the
people for recipes included its leaves, flowers, stem, fruits and root. The
period of availability of raw material ranged from 1-3 months approximately.
Various traditional recipes prepared especially from leaves of plants, viz.
Colocasia, fig, basil, pigweed, buckwheat, and water cress are very good source
of calcium, phosphorous and iron. The recipes are losing its sheen in the fast-
food culture. So, there is a need to conserve our traditional food recipes as
the plant material used for these is completely organic thus nutritious and
healthy/ safe to eat.
Diversity can be
found in India’s culture, geography as well as its climate and same is true
with its food also. Fermented recipes, bhaturu, marchu, siddu, babru, seera,
and others like ambua, khatti bhujji, khoru, redu are some of the famous
traditional dishes of Himachal Pradesh. Besides source of nutrition, the
fermented food, bhaturu constitute staple food in larger part of rural areas of
Kangra Kullu, Mandi and Lahaul & Spiti districts of the state, marriages
and special occasions. The everyday meal in Himachal Pradesh is usually rice,
lentil broth, dishes of vegetables and chapatti, and special dishes are cooked
during festive occasions. In areas with a pastoral tradition, milk and its
products are liberally used in cooking. It is rightly said that each cook stirs
the cook pot in his/her manner. The traditional cook was and is mother and her
knowledge and capabilities are handed down to the next female generation.
Earlier, when hilly state did not have well developed communication and
transport means, people were more or less dependent on food materials grown/
available locally as well as seasonally thus preparing traditional recipes.
However, during last 2-3 decades, fresh furits, vegetables and herbs have been
available all year round either grown locally or imported from outside
districts or states. But these traditional recipes are still in vogue among
local people and can be seen prepared in all the homes during that particular
period of availability of plant material. The preferred taste in Himachal
varies from region to region, but food with a generous dose of spices like
cardamom, cinnamon, cloves and chillies, is very much in the norm.
Although food habits
of the people have been changed these days but those who have their roots in
the villages, still relish the traditional recipes prepared form seasonal plant
materials. In the paper, an effort has been made to elaborate some of the
traditional recipes of the study area Himachal
Pradesh, a hilly state, has lot of variation in recipes prepared by local
people. Although food habits of local people have changed these days, still
they relish the local preparations.. The plant material used by the people for
recipes included its leaves, flowers, stem, fruits and root. The period of
availability of raw material ranged from 1-3 months approximately. Various
traditional recipes prepared especially from leaves of plants, viz. Colocasia,
fig, basil, pigweed, buck wheat, and water cress are very good source of
calcium, phosphorous and iron. These recipes are losing its sheen in the
fast-food culture. So, there is a need to conserve our traditional food recipes
as the plant material used for these is completely organic thus nutritious and
healthy/ safe to eat.
2.1
Overview:
Himachali cuisine is still in its nascent stage unlike the popular cuisines and its other counterparts like Hyderabadi cuisine, South Indian
Cuisine, Kashmiri cuisine, Awadhi and its most immediate neighbor Punjab. The
reasons are many. Himachal is a small state and most of the local people are either self employed or employed in
Government sectors .The estimates of census reports clearly indicates the
liking of Himachali population towards Government sector jobs and agrarian
activities .This has lead to very few Himachali people migrating and settling
towards other parts of the Country. Himachali people staying outside their place
of origin find it very difficult to spread this cuisine as it requires specific
cooking equipments along with special ingredients ,which are not available
readily .The Tourism Department of the State as also the Tourism Development
Corporation is trying its level best to
highlight the dishes of Regional cuisine in the menus of the hotels under them.
2.1
Geographical
Location:
Himachal is situated
in the western Himalayas. Covering an area of
55,673 kilometres (34,594 miles), Himachal Pradesh is a mountainous state
with elevation ranging from about 350 metres (1,148 ft) to 7,000 metres
(22,966 ft) above the sea level.
The drainage
system of Himachal is composed both of rivers and glaciers.
Himalayan rivers criss-cross the entire mountain chain. Himachal Pradesh
provides water to both the Indus
and Ganges
basins.
The drainage systems of the region are the Chandra Bhaga or the Chenab,
the Ravi,
the Beas,
the Sutlej
and the Yamuna.
These rivers are perennial
and are fed by snow and rainfall. They are protected by an extensive cover of
natural vegetation.
There is great
variation in the climatic conditions of Himachal due to extreme variation in
elevation. The climate varies from hot and sub-humid tropical in the southern
tracts to cold, alpine and glacial in the northern and eastern mountain ranges
with more elevation. The state has areas like Dharamsala
that receive very heavy rainfall, as well as those like Lahaul
and Spiti that are cold and almost rainless. Broadly,
Himachal experiences three seasons; hot weather season, cold weather season and
rainy season. Summer lasts from mid April till the end of June and most parts
become very hot (except in alpine
zone which experiences a mild summer) with the average temperature ranging from
28 °C (82 °F) to 32 °C (90 °F). Winter lasts from late November till
mid March. Snowfall
is common in alpine tracts (generally above 2,200 metres (7,218 ft) i.e.
in the Higher and Trans-Himalayan region).
2.1
Seasonal
availability:
Agriculture
contributes nearly 45% to the net state domestic product. It is the main source
of income as well as employment in Himachal.
About 93% of the state population depends directly upon agriculture.
However, agriculture
in the state suffers from certain limitations, especially in the production of
food grains. One of these reasons is that the area under cultivation can't be
extended to an appreciable extent. Also, reclamation of land on slopes is not
economical and increases environmental degradation. The state can profit more
by cultivating cash crops as per the agro-climatic conditions.
The main cereals
grown in the state are wheat,
maize,
rice
and barley.
Kangra,
Mandi
and the Paonta valley of Sirmaur
(to some extent) are the major producers of the first three cereals, while barley
is mostly cultivated in Shimla.
Sirmaur District is the largest grower of ginger wheras Shimla grows the
maximum amount of potatoes in the state.Mandi District is known for its pulse
and lentil cultivation.
Though the state is
deficient in food grains, it has gained a lot in other spheres of agricultural
production such as seed potato, ginger,
vegetables,
vegetable seeds, mushrooms,
chicory seeds, hops,
olives
and fig.
Seed potato is mostly grown in the Shimla,
Kullu
and Lahaul
areas. Special efforts are being made to promote cultivation of crops like olives,
figs,
hops,
mushrooms,
flowers,
pistachio nuts, sarda melon and saffron.
Fruit cultivation has
also proved to be an economic boon. There are huge tracts of land suitable only
for growing fruits. Fruit of all cultivation does not add to the problem of
soil erosion and its employment potential is more than conventional farming.
The yield per acre
in terms of income is also much higher. Apple
farming produces the maximum income. Fruit growing in the state is fetching
over
300 crore annually.Dairy products are available in
abundance and used extensively in the local recopies and delicacies of Himachal
Pradesh.
Meats both red and
white are also consumed in almost all the parts of Himachal Pradesh. Fish is
available alongside the valleys of Manali, Jogindernagar, Rampur, Rohru, Paonta
valley. The famous Kullu trout can be found on the menus of many star category
hotels in this state.The Kullu Trout is a round fish that can be found
only in running water unlike other flat
fishes which are found in backwaters and inland waterways.
Special ingredients:
The ingredients used in a particular regional cuisine depend on a No. of
factors. The local availability of ingredients is a must. Curd
is used abundantly in Himachali cuisine and is used in majority of the local
gravies. Spices are used in different forms - whole, chopped, ground, roasted,
sauteed, fried and as topping. They blend food to extract the nutrients and
bind them in a palatable form. Some spices are added at the end as flavouring
and are typically heated in a pan with ghee or
cooking oil before being added to a dish. Lighter spices are
added last, and spices with strong flavour should be added first. Curry is not a spice, but a term used by western people and
refers to any dish in Indian cuisine that contains several spices blended together and
could be with a gravy
base or a dry item. A typical Himachali Dham consists of a 5, 7 or a 9 course
menu consisting of rice, gravy items, palda, madra, sweetdish.
Few
Ingredients used in Himachali Cuisne :
Black and green
cardamoms,bay leaf, cloves, red Chillies, cinnamon, curd is the soul of
Himachali food.
Powdered spices like
coriander powder, cumin powder, turmeric powder, red chilly powder, fennel
powder, mace powder, clove powder are also used in traditional Dhams of
Himachal Pradesh. The cooking medium used is either mustard oil or desi ghee. Now
a days due to increasing heart related problems people have shifted towards low
cholesterol food in the Himalayas also. Gone are the days when people would
relish a delicacy by virtue of its cooked oil content term as Rogan in
local dialect. Dry fruits like raisins, cashewnut, almonds, chuli, apricort
and dried apple etc are extensively used in the upper tracks of District Shimla
and Kinnaur areas of Himachal Pradesh.
Ghee is again a very
important ingredient in the Himachali Cuisine as well. Here are few regional Himachali
dishes list
Special food for festive Occasions:
Himachal Pradesh is
known as the Land of Gods. This magnificent state is blessed with serene
and pristine valleys ,pine scented
forests and snow capped mountains
.The state is predominantly a Hindu populated one, although other religions
like Muslim, Christianity etc also thrives. The eating habits of all the
religions are almost same which makes the cuisine of Himachal Pradesh quite
unique in itself .Many festivals are celebrated in Himachal Pradesh. The Himachali
food is quite on display during the festive seasons. The ladies at home prepare
the authentic and languishing recepies of Himachal Pradesh during this time. Some
of the festivals celebrated in Himachal Pradesh with great pomp and show are
Masu, Saja, Holi, Diwali, Dussehra, Baishakhi, Lohri, Eid etc. Apart from these
marriages, childbirths, ceremonies etc are also celebrated in all parts of the
state. Some of the famous dishes made during festive and special occasion are
Askali, Patndu, Siddu, Kanjan, Rehru, Madra, Palda, Khatta, Meetha, Meetha,
bhaat, Patrodu, Dal teliamah, Tila re Laddu, Chalai re laddu, Seeiuni, Lushke,
Meshni, Bhabahr ka saag, Londadu, Atte ra Ghinda, Dhotwin Daal, Ghandiyali,
Shakkar, Chawal aur ghee, Kheer, Auri aur channe ki daal, Kachalu ki kaddi,
Biryani and meetha zafrani chawal (consumed by muslim population)
Himachali Dham is
prepared on occasions like marriage, birthdays, Jagratas and get togethers. The
Dham is a traditional eating style of Dham
is a traditional food festival
celebrated in Himachal Pradesh.
Himachali food varies
from region to region. The cuisine of Himachal Pradesh is largely based on the
climate and topography of the state. While the everyday meal is the usual
dal-chawal, subzi-roti, special dishes are cooked during festive occasions.
Amongst festive food, the traditional meal, Dham (lunch served in traditional
occasions) finds instant mention. The traditional Dham is celebrated with great
enthusiasm. Himachal is credited with many lip smacking and mouth watering
dishes. The dham offers one with an opportunity to be acquainted with the
various delicacies of the state.
Dham is cooked only
by botis (a particular caste of Brahmins who are hereditary chefs). Preparation
for this elaborate mid-day meal begins the night before. The utensils used for
cooking the food are normally copper ones. It is served in courses to people
who sit on floor. The food is served on leaf plates. The Dham includes plain
aromatic rice, fried pulses or dal, spicy vegetable curry of red kidney beans
and many desserts to satisfy one’s appetite.
The traditional dham
differs in every region of the state. The typical menu for dham would start
with rice, moong dal and a madra of rajma(red kidney beans) or Chole ( chik
pea) which is cooked in yoghurt which is prepared in unique style by adding
approximately twenty spices . This is followed by mash dal, topped by khatta
(sweet & sour sauce) made of tamarind and jaggery, the dham ends with the
mitha (dessert) – sweet rice or mithdee (made of boondi or bread crumbs etc.).
