Himachal and the Northern hills are rich in traditional dishes that can be perfect for a traditional occasion like a wedding. Food lovers, vacationers, corporate retreats usually flock to these scenic destinations and get treated to these delights that are served by luxury hotels in Shimla.
Auriya Kadoo: Prepared using a ripe pumpkin, this dish is a traditional delicacy in the Himachal. It is flavored with tangy Madra gravy and several spices. The defining taste of this dish is given by the dried mango powder or aamchoor as the locals call it, and it makes for a contradictory sweet and sour blend on your tongue.
Sepubadi Madra: One of the most popular dishes at a Himachal wedding, this dish used to be traditionally prepared at home but is now available at most stores in the area. Urad and Chan Daal is used to prepare this dish and it is typically served with roti or rice. The daal is soaked overnight and then prepared with a yogurt based gravy to get that lip smacking taste.
Chicken Anardana: Keep the fire department on standby, because this spicy chicken can set your taste buds aflame. They use a large assortment of spices that are marinated on the chicken as well as cooked with it. If you can get past the burning sensations initially, you will find a variety of tangy flavors blended to give you that smoky taste. It is best served with parathas.
Channa Madra: A traditional Himachal dish for festivals and occasions, the ChannaMadra is very popular with both locals and visitors to the region. It is prepared with chick peas (channa in the vernacular) that were prepared in a spicy gravy. Dry fruits are often added for flavor and commonly served with rice or white bread.
Chha Gosht: A famous lamb dish from the Himachal, the ChhaGosht is prepared by cooking the marinated lamb meat in a spicy gravy. Traditionally, they use a gram-flour gravy with cardamom, coriander, red chili, asafetida, bay leaf, and ginger-garlic pastes. The dish is best enjoyed with rice as the gravy works wonders there, even with pulao.
Dham: This delectable preparation is made with rajma (red kidney beans) prepared in a thick gravy. It is made with moong dal and rice and concocted with curd which forms the gooey gravy. A sweet and sour sauce made from tamarind and jaggery is the best add-on to go with this as a side dish. It is usually served teamed with Maash dal and boor ki kari.
Sidu: Essentially a flour bread that is stuffed with either sweet or spicy fillings, the Sidu is traditional winter delight. The stuffing, which can also be made with mutton, is prepared beforehand and applied to the kneaded flour before being steamed. It is best served with homemade ghee. Thanks to the versatility in stuffing, the Sidu can act as appetizers, side dish, main course, as well as dessert.
Akotri: A popular dessert in the Northern hills, the Akotri is prepared using buckwheat and a variety of flavors prepared from dry fruits, and sweet pastes. The outer crust is hard like a pie, while the innards are as soft as sweetbread, and is mostly served on occasions.
Most of these dishes are served in Himachal weddings and are popular with all the traditional festivities of the region. Luxury hotels in Shimla make it a point to keep all of these and more on their menu for all foodies looking to enjoy the local cuisine.