7 Famous Dishes Of Himachal You Must Definitely Try During Your Family Vacation
Situated in the western Himalayas, Himachal Pradesh is scenic northern state in India famous for its handicrafts, beautiful but challenging terrain, natural beauty, breathtaking sights of the mountains, rivers and valleys. Also popular is the Himachali food, which is an interesting mix of Punjabi and Tibetan cuisine. Lentils, rice, pulses, wheat bread and predominantly red meat constitute most of the food. Here are seven famous dishes you must try during your family vacations in Himachal -
A noodle soup of Tibetan origin, Thukpa can be prepared in both vegetarian and non-vegetarian ways. A number of fresh vegetables such as tomato, onions, spring onions, string beans, carrot, chopped cabbage can be added to the noodles, with or without meat or chicken. This is a spicy dish cooked with ginger garlic paste, chilli and sauces added as per preference.
A popular comfort dish especially to keep you warm in winters, Thenthuk is a form of Thukpa. The difference is that the noodles are handmade or rather hand-pulled from soft elastic dough, flattened and tossed in the broth with vegetables and meat.
One of the most popular Himachali dishes, Dham is prepared usually for celebrations, only using lentils and dairy products. Rajma (red kidney beans) or chole (chickpeas) is cooked in yogurt and served with accompaniments like Maash Dal topped with Khatta, a sweet and a sour sauce made from tamarind and jaggery.
Sidu is a popular bread made out of wheat kneaded with yeast two hours before preparation, stuffed with mashed boiled green peas, roasted peanuts, walnuts, paneer (cottage cheese) and is usually paired with dal (lentils), ghee and green chutney.
Madra, also known as Chana Madra is a popular yogurt or curd-based gravy in Himachali cuisine. On oil or ghee sautéed assorted spices, curd is brought to a boil and chickpeas (kabuli or white) soaked overnight are added and cooked until a thick gravy is formed. This is then served with roti or chapati garnished with dry fruits.
The icy-cold oxygenated water of Himachal makes an ideal breeding ground for the rainbow trout. This dish is prepared by marinating the fish in a variety of Indian spices, pan-fried in mustard oil, garnished with a light lemon-onion sauce and served hot on rice or with boiled veggies.
The Persian-influenced Chicken Anardana is chicken marinated in garam masala and powdered, dried pomegranate seeds made into a sour-spicy yogurt-based gravy, served with roti or rice.
Sample some Mittha, Babru, Kadoo ka Khatta, Patande, Bhey and many more lip-smacking local food in the comfort of Club Mahindra’s resorts in Himachal. Be it the resort in Manali, Mashobra and Kandaghat near Shimla or Naldehra expect scenic vistas from your well-equipped cosy rooms. Designed for a comfortable and memorable stay, your family won’t have to miss on the contemporary lifestyle amidst the mountains.
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