The hilly state of
Himachal Pradesh is known for its friendly people and their hospitality. An essential part of the hospitality is the lip smacking range of dishes offered to guests. Himachali cuisine basically consists of non-vegetarian dishes, with the occasional doses of vegetables. Vegetarian dishes mostly comprises of tubers such as potatoes and turnips. The non-vegetarian dishes usually have a generous dose of spices such as cardamom, cinnamon, cloves and red chilies.
Himachali Cuisine is known for its use of optimum ingredients and minimal cooking time. Variations are there with respect to the region. For instance, people of Kinnaur District and Lahaul and Spiti District prefer grains such as buckwheat, millet and barley, which are locally grown. In regions with more milk production, generous dose of milk and its related products are used for the preparation of food. The basic food of the ethnic population is the north Indian meal of ‘dal-chawal-subzi-roti’, which consists of rice, lentil broth, vegetable dishes and wheat bread.
