Hill food of the western Himalaya: rich dals, yoghurt-based curries and steamed breads, with the festive Dham feast of Kangra and Chamba.
History
Himachali cooking grew out of cold climates and limited vegetables, so pulses, dried produce and dairy dominate. Dham is cooked by botis (hereditary cooks) and served on leaf plates at weddings and festivals.
Ingredients
- Wheat flour
- Rajma
- Urad dal
- Curd
- Ghee
- Mustard oil
- Dried mango powder
- Walnuts and apricots
How it's made
- Soak and boil pulses until soft
- Cook them with curd, ghee and whole spices
- Steam or bake wheat breads such as siddu
- Serve on leaf plates, rice first
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
how to enjoy it
Serve & enjoy
Dham is eaten seated in rows on the floor.
Ratings & notes
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