India is called a country of diversity where many types of diversity are seen. This diversity is also visible in the food and every region has its special taste which is not forgotten by others. Today in this episode we are going to talk about the traditional food of Himachal Pradesh. Just as Himachal is known for its beautiful valleys and tourism, similarly, those who have tasted the regional dishes here like to taste them again and again. It is almost impossible to get the taste like here anywhere else. Let us know about those Himachali dishes whose taste becomes the pride of this place.

Siddhu
Siddu is a most liked dish mostly in Mandi, Kullu, Manali, and Shimla. It is a kind of bread made from wheat flour. A mixture of wheat and yeast is used to make it. After kneading the wheat with yeast, the dough is left to rise for at least 4 to 5 hours. Generally, it is served with desi ghee dal and chutney.

Babru
To make this dish, first, soak black gram dal in water overnight or for 5-6 hours. After this, drain off the excess water put the lentils in a blender, and make a paste. Now mix wheat flour, 1/2 cup refined oil, baking powder, and salt in a bowl. Mix all the ingredients well and knead a soft dough with the help of water. Take small portions of the roll and add black gram paste to each portion. Roll it back into the shape of a puri. Fry on both sides until they puff up and get cooked evenly. Serve it hot with any vegetable, tamarind chutney, or pickle.

Autori
Aktori of Himachal Pradesh is such a sweet dish that earlier people used to prepare on every special occasion or every festival, but nowadays everyone has forgotten its taste. It is a kind of pancake made from buckwheat and wheat flour. To make Aktori, a thick solution is prepared by mixing buckwheat, wheat flour, milk, water, baking soda, and sugar. Then it is baked on the pan and served hot.

Tudkiya Bhaat
To make this delicious dish, add chopped tomatoes, chopped onions, ginger, garlic, cloves, poppy seeds, mace, green chilies, coriander, cardamom, cinnamon stick, fennel, stone flower, and red chili powder in a bowl. Mix all these spices and make a paste. Add chopped potatoes to it. Soak masoor dal in water and keep it for 30 minutes. Apart from this, wash the rice and soak it in a separate bowl for 30 minutes. Add bay leaves, cinnamon stick, cardamom and fry for 2-3 minutes. Add prepared masala along with potatoes in it. Mix all the ingredients well. Add curd to the mixture and then add rice and dal. Cover and pressure cook and serve hot rice.

Madra
Khatta Yaani Maani recipe is one of the most popular dishes of Himachal. This Pahari dish is prepared in traditional ceremonies and served as the main dish of Dham cuisine. It is sweet and extremely sour in taste. It is usually served with steamed rice in Himachal. Eating this keeps digestion good. Now its place has been taken by dips and various types of chutneys. , Mix jaggery, gram flour, asafoetida, turmeric, coriander powder, garam masala, dry mango powder, red chilli, salt, curd, and gram. Oil is heated in a pan, and sprinkled with mustard seeds and cumin seeds, this mixture is added and cooked.

Bhay
To make this delicious dish, fry chopped ginger, garlic, and onion in a hot pan. Once done, add turmeric, coriander powder, black pepper, chili powder, and salt and cook. After this, add gram flour to the pan and fry for 2 minutes. Add washed and boiled lotus stalks to it. Mix well with other ingredients and let it cook for 20 minutes. When the lotus stems are cooked, place them in a serving dish and serve hot.

Dham
Dham is a plate full of delicious dishes. In this, you will get to taste pulses, kidney beans, rice, curd, etc. Jaggery adds charm to this dish. Festivals and special occasions are considered incomplete without it. Its prevalence is seen more in Manali and Chamba and it is also called the main food of Himachal Pradesh.

Chha Gosht
This is a very tasty mutton curry from Himachal. It is cooked in a gravy of gram flour and curd. The taste of this dish increases when it is prepared with cardamom, red chili powder, coriander powder, bay leaves, asafoetida, and ginger-garlic paste. You will find its name in the menu list of local dhaba of Kullu.

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