what is the influence of climate in the food habits of himachal Pradesh
Answers
ANSWER IS HERE Dham, a popular traditional feast prepared during marriages, local festivals, and special occasions of Himachal Pradesh, is a complete food not only according to Ayurveda but also nutritionally. The ethnic foods, include rajmah madra, kadi, khatta, sepu badi, and so forth, exhibit a treasure of food heritage and are an integral component of the diet of the people in the state. The cuisine is developed keeping in mind not only the geographical and climatic conditions of the state but also according to the traditional methods under natural conditions mostly from the staple ingredients.
Explanation:
The temporary kitchen is usually built outside the main house with bamboo sticks as main pillars and steel sheets as roof. The preparations for dham begin a night before when all the containers are collected from people in the village/town. In the morning, every villager brings milk and buttermilk to the temporarily created kitchen; being an agrarian society, most of them have these things in abundance at home. Many times, some vegetables such as pumpkins and so forth are also arranged within the villages, depending on the season. After finishing their work at home, all villagers come together and help botis in cutting vegetables and arranging other stuff such as spices and so forth. Almost every family in the village participates in this work.
The food is cooked in a long 6 ×2 feet trench with the help of firewood. The deep trench with fire is called “char” or “tiun” and has various other names As already discussed, firewood used for cooking dham and dry wood are arranged few weeks in advance. Before preparing the dham, botis worship the char/tiun and then start the cooking process. This traditional method helps in destroying the harmful germs in the surrounding area of the kitchen
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