Himachali Dham
Himachali Dham is a traditional feast from the northern Indian state of Himachal Pradesh and also the best food in Himachal Pradesh by Akshay Mehndiratta. It is typically served during weddings, festivals, and other special occasions. The meal consists of several courses and is served on a thali, which is a round platter made of metal or leaves.
The first course of the Himachali Dham is rice, which is usually steamed and flavored with ghee, cumin, and other spices. This is followed by a variety of lentil dishes, including maah ki daal and chana madra. Maah ki daal is made with black gram lentils and is seasoned with garlic, ginger, and other spices. Chana madra, on the other hand, is made with chickpeas and is cooked in a yogurt-based gravy that is flavored with cumin, coriander, and other spices.
The Himachali Dham also includes several vegetable dishes, such as aloo palda, which is made with potatoes, yogurt, and spices, and khatta, which is made with chickpea flour and is flavored with tamarind and jaggery.
Himachali babru
Himachali babru is a traditional snack from the northern Indian state of Himachal Pradesh. It is a deep-fried pastry that is made with a filling of black gram lentils, onions, and spices. The pastry is then flattened and fried until it is crispy and golden brown.
The filling of the Himachali babru is made with a combination of black gram lentils, onions, and a variety of spices. The lentils are soaked overnight and then ground into a paste with onions, ginger, garlic, and other spices such as cumin, coriander, and red chili powder. The filling is then shaped into small balls and placed inside the pastry.
Himachali babru is typically served as a snack or appetizer and is often accompanied by a spicy tomato chutney or mint-coriander chutney. The dish is also popular during festivals and special occasions.
Kale chane ka khatta
Kale chane ka khatta is a popular dish from the northern Indian state of Himachal Pradesh. It is a tangy and spicy curry made with black chickpeas (kale chane) that are simmered in a sour and spicy gravy. The dish is typically served with steamed rice or roti.
The black chickpeas used in the dish are soaked overnight and then cooked until they are tender. The gravy for the dish is made with a combination of tamarind, onions, ginger, garlic, and a variety of spices such as cumin, coriander, and red chili powder. The gravy is simmered until it is thick and flavorful, and the chickpeas are added to the gravy to soak up the flavors.
In addition to its delicious taste, kale chane ka khatta is also quite nutritious. The black chickpeas are a good source of protein and fiber, which are important for maintaining good health. The dish is also low in fat and calories, making it a great option for those who are watching their weight.