Himachal people are very much fond of food. The usual Himachal
meal consists of dal-chawal-subzi-roti (the common north Indian meal)
but the taste varies from region to region. Special dishes are cooked
during festive occasions. Non-vegetarian food, with a generous dose of
spices like cardamom, cinnamon, cloves and red chillies, is very much the norm. The average Himachal kitchen churns out all sorts of meat, lentil and cereal preparations.
Sidu
is a kind of bread made from wheat flour. It is kneaded with yeast and
the dough is allowed to rise for 4-5 hours. With a stuffing of fat it is
first browned over a slow fire and then steamed. Sidu is normally eaten
with ghee, dal or mutton. In many parts of the state, ankalos made of rice flour
are a festive dish. In the dry Lahaul-Spiti valley, the leaves of
buckwheat are mixed with wheat flour and made into cakes called aktori.
Dham
is a special festival meal prepared by a particular caste of Brahmins
who are Chefs by profession. Preparation of this meal starts the night
before the festival. This typical menu contains rice, moong dal (green
lentil broth) and a madrah of rajma (red kidney beans) cooked in yoghurt. This is followed by boor ki kari and a dark lentil (mash dal). Topped by khatta (sweet and sour sauce) made of tamarind and jaggery. The whole dish is served on leaf plates or banana leafs.