Traditional Foods of Himachal Pradesh

1. Dham is a traditional feast served during special occasions like weddings and festivals. This elaborate meal includes rice, dal, rajma (kidney beans), and boor ki kari (gram flour curry). Siddu is a popular bread made from wheat flour, typically stuffed with a mixture of ground sesame seeds, walnuts, and poppy seeds. Madra is a thick yogurt-based curry made with chickpeas (chana) and flavored with various spices like cardamom, cloves, and cinnamon. It’s slow-cooked to perfection, allowing the spices to infuse deep into the dish. Madra is traditionally served with rice and is a must-have at Himachali feasts. Babru Babru is a Himachali version of the North Indian kachori. It’s a deep-fried flatbread stuffed with black gram paste and served with tamarind chutney or a tangy aloo sabzi (potato curry). Bhey Bhey is a unique dish made from lotus stem, stir-fried with onions, ginger, garlic, and spices. The crunchy texture of the lotus stem combined with the flavorful seasoning makes Bhey a delicious and healthy snack or side dish. www.worldincredible.com