In Himachali Pradesh, a dish dating back centuries is still very much alive today. Being right next to Punjab and Jammu, this unique state offers a unique dish that cooks without any gingers, onions and garlic!
This dish is called Dham. Traditionally made in temples by a specific Brahmin community (the Boti), it has been kept alive by a select few in the region who passionately persevere to keep it going. Some even leaving their jobs to do so. Even across India, this isn’t uncommon to find in temples across the region. Ranging across the region, Dham can be found in various small towns and villages each with their own unique flavours.
The usual menu for a Himachali Dham would be rice and madra of rajma (red kidney beans) cooked in ghee & yoghurt in Chamba, sepubadi in Mandi district and mash dal in Kullu. Generally this is followed by kadi and khatta (sweet and sour sauce) mixed with tamarind and jaggery, the dham ends with the mitha (sweet dish) – rice mixed with pounded sugar, raisins and dry fruit.