Himachali Dham ( Local Cuisine )
Dham is a traditional food festival celebrated in District Kangra. Himachali food varies from region to region. The cuisine of Himachal Pradesh is largely based on the climate and topography of the state. While the everyday meal is the usual dal-chawal-subzi-roti, special dishes are cooked during festive occasions. Among festive food, the traditional meal, Kangri Dham (lunch served in traditional occasions) finds instant mention. The traditional Dham is celebrated with great enthusiasm. The dham offers one with an opportunity to be acquainted with the various delicacies of the District.
Kangri Dham is cooked only by botis (a particular caste of Brahmins who are hereditary chefs). Preparation for this elaborate mid-day meal begins the night before. The utensils used for cooking the food are normally brass ones. It is served in courses to people who sit on floor. The food is served on leaf plates called patlu (in local language). The Dham includes plain aromatic rice, fried pulses or dal, spicy vegetable curry of red kidney beans and many desserts to satisfy one’s appetite.
Dham is a mid day meal served to the people in himachali culture on the occasions of marriage, birthday party, retirement party or any religious days. In dham firstly cooked rice and a type of dal called moong dal is served. After that a bean shaped pulse known as rajma/Blacked eyed Peas (madra) is also served and then palda, khatta, maa ki daal and At the end meetha bhatt which means dessert is served.
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