Himachali dham

BRAND HIMACHAL Mouthwatering Himachali Dham

          

Himachal has preserved its old traditions, culture, heritage and cuisines. As food varies from region to region, they are largely based on the climate and topography of the state. Dham is one of the most occasional traditional foods that are served in different parts of the state. These include lip smacking and mouth watering Kangri andMandiali dhams those are more famous. These dhams also offer one with an opportunity to be acquainted with various delicacies of the state. The traditional dham differs in every region of the state but the typical menu inKangri Dham would start with rice, moong dal and amadra of rajma cooked in yoghurt which is prepared in unique style by adding more than a dozen spices. This is followed by mash dal, topped by sweet and sour khatta. The dham ends with the mitha (dessert) – sweet rice ormithdee (made of boondi or bread crumbs etc). In contrast, sweet is served at the start in Mandiali Dham followed by other dishes including famous SepuVadi preparation. These are prepared by special chefs using special techniques and utensils to add aroma and flavour to dishes. These are served on pattals to people sitting in lines, though, people at certain places have adopted to serving standing lunch.

Kangri Dham Maintains Special Flavour, Status

 Rajeev Sood

Kangri Dham is also known as traditional lunch that is served on special occasions in Kangra region of the state. It has maintained its special status because dham is prepared by skilled chef (known as Botis) in special utensils by adopting a special method. Dishes in People still relish the unique taste and flavour of Kangri dham even when five star culture and junk food is making inroads in Himachali lifestyle.

Preparing a Perfect Dham

Traditional Dham is cooked only by botis (Brahmins who are hereditary chefs) and the preparation for this elaborate mid-day meal begins the night before. The utensils used for cooking the food are normally special copper ones by using special masalas. No dham is considered complete if the menu doesn’t includeMadhra, Mah and Khatta. Botis use their long culinary skills to prepare delicious dishes without using artificial colours and chemicals. Interestingly, master chefs avoid use of tomato and onion in dham and instead use curd that helps in enhancing taste and nutritious value in addition to its digestibility. Dishes prepared in dham maintain quality for a longer period.

Special Utensils

Experienced botis say that use of special copper utensils pure spices is must for preparing delicious dham dishes. Madhra prepared in copper charoti and kahtta in iron vessel are finger licking dishes. Use of slow burning wood in rasialu (kitchen) rather than cooking gas makes add flavour to dishes. The rasialu is normally a 6′X2′ trench (known as Teen). Famous boti Pandit Jagan Nath, who has been carrying on the legacy for 60 years, says Kangri dham is famous for its taste and flavour but many things have to be kept in mind while preparing it including selection of utensils and cooking timings. “I never use chemical colours, onions and tomato as these are not essential is a special technique is adopted in preparing a dham. Instead a specially made curd is used,” he claims. Apricot powder is used for colouring and enhancing nutritive value for preparing khatta. Tej patta (Bay leaves) are must for adding aroma to vegetables. He adds, it is the experience and not ingredients that matters in preparing a perfect dham.

 Served in Painth (Lines)

The traditional dham is served in painths (lines) on pattals with people sitting on floor. All the dishes vary from one district to another as per local culture but Kangri Dham includes many yummy and spices dishes. It includes plain rice, Madhra(Panner, Rajmah, Mukund Badi or Sepu Badi, While Grams etc.), palda, and one of the best and popular dish Chane ka Khatta.  It ends with the mitha- sweet rice or mithdee (made ofboondi or bread crumbs etc) to satisfy one’s appetite.

Changing Pattern of Serving Dham

Presently, standing lunch has replaced Kangri Dham at few places though dishes remain the same. However, knowledgeable persons feel that technique to prepare dishes for standing lunch is different which uses more ingredients and is less laborious as compared to traditional Kangri dham.

Enhances Blood Glucose Level

Though dham is favourite occasional food of everybody in Himachal but it also enhances blood glucose level. Normally blood glucose level also rises slightly after eating normal meals but it jumps from normal level of 72-126 mg/dl to 180 mg/dl or even more after enjoying dham.

Eco Friendly Pattals

Traditionally the food is served on pattals, plates made of leaves.

 Mandiali Dham: Prepared without Onion, Garlic

 Aman Agnihotri

As onions and garlic are used in abundant in any other festivities but surprisingly Mandiali Dham is prepared without these two items. Instead a unique mixture of spices, khoya and yoghurt is used to add flavour to dishes which can beat any other dish prepared by using onion and garlic. Another interesting fact about Mandiali Dham is that pulses are used in every dish. Sweet prepared of moong dal is served at the start. Biggest attraction of Mandiali Dham is its Sepu Vadi dish of mash dal. Spinach and curd are used in this recipe. Then comes khatta kaddu followed by matar paneer or rajmah that has unique due to use ofkhoya, curd and tomatoes. No Mandiali dham is considered complete unless it has two dishes of khatta with grams making up the other dish. After Sepu Vadi, Dal jhol is served at the end and is good for digestion.

Menu

*  Moong dal sweet

* Sepu Vadi

* Khatta kaddu

* Matar Paneer /Rajmah

*  Khatte Chane

* Dal Jhol

Special in Other Dhams

*  Dhule Maha ki Daal in Bilaspur

*  Rajmah ka Madhra in Desi Ghee in Chamba

I never use chemical colours, onions and tomato as these are not essential is a special technique is adopted in preparing a dham

-Pandit Jagan Nath Traditional Boti, Nagrota Bagwan

Dishes in a Kangri dham are devoid of artificial colours and are a prefect blend of oil and spices that are essential for human body

-Ajay Sharma Boti, Nagrota Bagwan

Technique and order of serving dishes are based on vedic traditions and Sanatan research and sweet rice help indigestion

-Chaman Lal Nagrota Bagwan

Dham is cost effective as limited ingredients are used to prepare dishes that do not have any adverse effect on digestive system

-Gulwant Singh Nagrota Bagwan