Himachali dham: Food, culture, and heritage

Abstract

Dham, a popular traditional feast prepared during marriages, local festivals, and special occasions of Himachal Pradesh, is a complete food not only according to Ayurveda but also nutritionally. The ethnic foods, include rajmah madra, kadi, khatta, sepu badi, and so forth, exhibit a treasure of food heritage and are an integral component of the diet of the people in the state. The cuisine is developed keeping in mind not only the geographical and climatic conditions of the state but also according to the traditional methods under natural conditions mostly from the staple ingredients. Keywords: Culture, Dham, Food heritage, Himachal Pradesh, Traditional foods