Ferns, Nettles and Lentils: The Uniqueness Of Himachal Cuisine
In the vast mountain lands of the Himalayas, far from the world of Rajma Chawal and Sambar, food takes on a slightly different avatar here.
Scratch that, “slightly” might be an understatement.
For a region where growing fresh produce is relatively difficult during the off-season, Himachal is home to one of the most diverse cuisines found in the country, seasonal vegetables and fruits take precedence here over the rest of the country’s staples such as potato, tomato and onion. Even when the land faces tough times, say unavailability of produce or high prices, Himachali cuisine continues to surprise, morphing its dependence, moving to lentils, pulses and grains. Nutrition is also a priority among the hills. Most people lead physically demanding lives going up and down the winding, steep paths. Most of their food consumption reflects this.
So what do the people of the Himachal really eat?
Author Signature :
Nandish Ratkal PNJXN