While the cottony soft dispersing clouds brush against your cheeks and the purple white flowers attract you nearer to them for a selfie or two you would surely get more involved with the hilly ranges of India and love to explore its culture and tradition. The cuisines are definitely a must try and will make you feel as if the whole stay was worth it. The places up in Uttarakhand and Himachal Pradesh are those that would leave you mesmerised and aghast while the cuisines from Himalayas, garhwal and kumaon will leave you in a prodigious condition.
Let us just put in all of those wonder foods in a place and watch our taste palettes get energized by the end of the article.
This is basic bread made of pure wheat flour and yeast which is set aside for fermentation and rise up of the dough. This dough is also flavoured at times but the basic flavour is the charm as it is directly cooked in bonfire till par-cooked condition and later on steamed to get the perfect texture and compete the cooking. This bread is usually eaten with dal and also non vegan dishes of mutton and chicken
This is a great snack eaten and is loved by most tourists. You will find the best of its taste if you are lucky enough to get in some local house to be entertained as a guest. This is a flavoured and spiced bread patty made of flour dough and it is generally stuffed with soaked grams and lentils which are spiced up with cardamoms and chillies. Babru tastes best with local tamarind chutney or the humus.
This popular chutney you would get in the hilly mountains compliments most of its breads, omelettes, paranthas and patties. It is made of the chickpeas that are soaked for softness and then flavoured with mild spices and pasted. It is attractively garnished with freshly made ghee and chilli flakes.
Dish meant specially for the festivals where the rajma beans(kidney beans), moong dal (green lentils) is cooked together with soft rice and fresh yogurt which blends all the flavours and spices together. This is that festive food which turns up the mood on any little occasion. This is usually teamed up with mashed kali dal and sweet made from jaggery.
The availability of vegetables is a very rare occurrence on the high slopes which is why the non vegan dishes here are more special and are cooked nicely with cardamoms, cloves, red chillies and asafoetida which is found here in plenty amounts. The tender meat is usually marinated with spices and yogurt and cooked in the dense gravy made of gram flour and spice powders. The best part of it is the slow cooking tradition of pahadi’s which adds that extra star to the dish.
This is unique and equally innovative part of the cuisine found in the hills. This is a dish that takes the lotus flower stem as a main composition and brings in an unbelievably amazing food for us. The stem is thinly diced up,boiled and stir fried with garlic, ginger, cayenne pepper and gram flour which add to its flavour, aroma and aura. A dry red chilly tempering adds up to the whole individuality of the dish.
This is a great and popular sweet particularly found in the Himalayas and other places on mountains. This is a decent sweet made of jaggery which looks like a chocolate fudge but has a much “yumm” factor due to the white sugar crystal balls on it.
The Pahadi cuisine is mostly influenced by the Tibetan and Punjabi styles of cooking and eating. They have this major trend of cooking on slow flames which juggles all best flavours along with the yogurt and cardamoms. India surely treasures its best in fw of such cuisines and we honestly are proud of these cultures that have been maintained since generations.