Cuisines in Himachal Pradesh

Himachal is a cold land where the upland climate dominates. That is why the cuisine of Himachal Pradesh is modified in the manner that it provides heat and energy to the people, to the maximum. Due to the cold weather meat is preferred by all. But in the different region of the state, the cuisine differs. Rice, Paddy and maize is the basic food of people, but the use of spice is liberal and dominant. Boasting of uniqueness, the cuisine of Himachal Pradesh is typically a mix of Punjabi and Tibetan culture. However, due to its location in the Himalayas, you will always find an influence of the the geographical and climatic conditions on the cuisine. 

Green vegetables that was not very popular among Himachali people earlier, is becoming significantly important. Some of the most important dishes that are ubiquitous with everyday meal are Maahni (urad dal prepared with dried mangoes) or Madra (lentils made with yoghurt) while Indra is a dish prepared of urad dal and bada and is cooked in the Shimla district. However, every area seems to have evolved its own version of these recipes. Some of the other vegetarian specialties are Pateer, Chouck, Bhagjery and Chutney of til. Another options is the snacky food like Bhatoora and Chana Madra, that too serve as an all time favorite.

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