Himachali Cuisine

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.).