what to eat in himachal pradesh

Madra is a thick, yogurt based gravy that is a popular dish in Pahari or Himachali food. In my mothers house, we make our Madra with chickpeas. The most important step in making Madra is when you add the yogurt. You have to make sure that you stir continuously and do not allow the yogurt to curdle. This is a really crucial step or else you may have a disastrous gravy on your hands. If the yogurt seems to have curdled just a little bit, continue stirring the gravy and it will eventually thicken up and be fine.

There are so many different ways to make Palda.We always make this yogurt-gravy based dish, when serving Pahari food. Palda is one of my brothers favorite dishes. In my mothers kitchen, we have two recipes for Palda

This is one of my favorite ways to eat okra. We always make this dish when making Pahari food. We usually cook using mustard oil but you can substitute with any oil of your choice. This spicy, tangy recipe is right up my alley and it goes so well with all the deliciously gravied dishes that make Pahari food really divine.

As the season changes to Fall here in New York, there are all kinds of fabulous pumpkins and squashes available. This is one of my favorite ways to cook pumpkin. Its called Auriya Kadoo and this recipe is from the Northern sate of Himachal Pradesh in India and is part of our Pahari food. I love the pungent, spicy flavors that go together to make this delicious dish.

My grandmother (Nani) used to make the best lotus stem (bhey) ever and it is one of my mothers favorite dishes. Though no none will ever be able to make it as well as my Nani did, this recipe that has been recreated in my mother kitchen comes pretty darned close.

In gastronomy, red meat is darker-colored meat, as contrasted with white meat. The exact definition varies by time, place, and culture, but the meat from adult mammals such as sheep, and horses is invariably considered red, while chicken and rabbit meat is invariably considered white. The meat of young mammals such as milk-fed veal calves, sheep, and pigs is traditionally considered white; while the meat of duck and goose is considered red.