Tasty Treasures of Himachal
Tasty Treasures of Himachal
Radisson Blu Resort Dharamshala shares rich insight into Himachali cuisine with some dishes that are native to the region and some that have become part of the culture over the years.
Culturally rich Kangra is a district in Himachal Pradesh known for its scenic beauty. The majestic Himalayas attract tourists and visitors all round the year. Yet, the cuisine of the region remains by and large unexplored in the rest of the country.
Characterised by rich, thick gravies, often curd-based, with abundant use of several aromatic spices, the Himachali cuisine is quite similar to the rest of North India. But as one travels from one regional belt to another, local influences come to play and one can find uniqueness in the dishes available in each of these regions.
Essential to the culture of the Kangra region is the community dining tradition, known as dham. A dham is an elaborately served meal consisting of 10-12 individually prepared dishes served on leaves placed before each person. Weddings, traditional functions, festivals and celebratory occasions are incomplete without dham.
Here are some dishes by Executive Chef Jitendra Nakhwa that highlight the specialities of the Kangra region, and the best that Himachal has to offer.
Chane ka Madra is a Himachali delicacy that incorporates dates, raisins, cashews. It is great in taste and high in nutrition.
Floriya di Kadi is native to Himachal, however floriya is not traditionally Kangri. It is quite similar to kadi-pakodi of North India, with the use of boondi instead of pakodi, giving the kadi a delicious crunch.
Maa Chane ki Dal is a recipe that has risen out of an important value in the Himachal: food is never to be wasted.Whenever there is leftover dal, it is mixed in with the freshly prepared dal the next day, even if it is two different types of lentils. This practice gave rise to this food, using two different types of dals to render a dish so wholesome.
Kullu da Tandoori Trout highlights the fish popular in the Kullu region of Himachal. Prepared in a basic tandoori marination, this delicacy lets you enjoy the best fish of the region.
Khatta Meat is Kangri cuisine to the core. It is very local to the region. Khatta is a type of sauce or gravy made with tamarind. The greenish colour in the dish comes from akhrot ki sahi, which is a creamy paste made with walnuts. Himachali cuisine predominantly uses red meat and is known for the very tender lamb meat available locally.
Kangri Kukkad is another local speciality, featuring the local, desi chicken.
Bring the taste of Himachal home with these exclusive recipes.
