Pahari cuisine

Most of the delicacies of Pahari cuisine are made with yoghurt and cardamom on slow flame that lends them a unique aroma and distinct flavour. There is a lot of influence of Punjabi and Tibetan cuisines too on some of the dishes.

Pahari cuisine

Dham

Generally prepared by the Brahmins of the state, dham is made by cooking rajma (red kidney beans), moong dal (green lentils) and rice in curd. Traditionally served on plates made from leaves, dham is served with boor ki kari, mash dal and sweet-sour sauce made from gur (jaggery) and imli (tamarind).

Dham

Chha Gosht

This dish is made with marinated lamb meat cooked in a gravy of gram flour, yoghurt, cardamom, coriander powder, bay leaf, red chilli powder, asafoetida and ginger-garlic paste. It has a very distinct flavour and is considered a delicacy in the state of Himachal Pradesh.

Chha Gosht