Himachali Kangri Dham - हिमाचली धाम

Introduction 

Dham is a mid-day meal served to the people in Himachali culture on the occasions of marriage or any religious days. Dham is cooked only by botis (a particular caste of Brahmins who are hereditary chefs). Preparation for this elaborate mid-day meal begins the night before. The utensils used for cooking the foods are normally copper ones (Charoti, चरोटी). It is served in courses to people who sit on floor. The food is served on leaf plates. The Dham includes plain aromatic rice, fried pulses or dal, spicy vegetable curry of red kidney beans and many desserts to satisfy one’s appetite.
The traditional dham differs in every region of the state. The typical menu for dham would start with rice and a madra of rajma (red kidney beans) or Chole (chik pea) which is cooked in yoghurt which is prepared in unique style by adding approximately twenty spices. This is followed by mash dal, topped by khatta (sweet & sour sauce) made of tamarind and jiggery, the dham ends with the mitha (dessert) – sweet rice.
Dham is cooked in special kitchen called “Rasialu (रसैलू)”. No garlic and onion used for dham in some parts of Kangra district. Dham is served by a group of men called “Pritad  (प्रीतड़)” by wearing dhotis.