Culture of Himachal Pradesh

 Himachal Pradesh, the North Indian state, was one of the few states that had remained
largely untouched by external customs, largely due to its difficult terrain. With the
technological advancements, the state has changed very rapidly. Himachal Pradesh is a
multireligional, multicultural as well as multilingual state like other Indian states. Some of
the most commonly spoken languages are Hindi and the
various Pahari languages.[1] The Hindu communities residing in Himachal include
the Brahmins, Rajputs, Kannets, Rathis and Kolis. There are also tribal population in the
state which mainly comprise Gaddis, Kinnarms, Gujjars, Pangawals and Lahaulis.[2]
 Himachal is well known for its handicrafts. The carpets, leather works, shawls, paintings,
metalware, woodwork and paintings are worth appreciating. Pashmina shawl is one of
the products which is highly in demand not only in Himachal but all over the country.
Himachali caps are also famous art work of the people.
 Local music and dance reflects the cultural identity of the state. Through their dance and
music, they entreat their gods during local festivals and other special occasions.
 Apart from the fairs and festivals that are celebrated all over India, there are number of
other fairs and festivals, including the temple fairs in nearly every region that are of
great significance to Himachal Pradesh.
 The day to day food of Himachalis is very similar to the rest of the north India. They too
have lentil, broth, rice, vegetables and bread. As compared to other states in north India
non-vegetarian cuisine is more preferred. Some of the specialities of Himachal
include Manee,Madeera,Pateer, Chouck, Bhagjery and chutneyof Til.
 The Annual Festival of Kasol knows as Himachal Hills Festival which take place on 30–
31 December 2019
People and culture
 Around 96% of the population of the state is of Hindus. The major communities
includes Brahmins, Rajputs, Choudharies, Kannets, Rathis and Kolis. The tribal
population comprises the Gaddis, Kinnars, Jadun, Tanolis. Gujjars, Pangawals
and Lahaulis. From the alpine pasture regions to the lower regions during the
cold winter season are mainly Hindus. The Kinnars are the inhabitants of
Kinnaur and they generally practice polyandry and polygamy. The Gujjars are
nomadic people who rear buffalo herds and are mainly Muslim. The Lahaulis
of Lahaul and Spiti and native of spiti, Kinnaur region mainly comprises
Buddhists.[4] A percentage of people are also Tibetans. Muslim, Christian and
Sikhs are in minority but they also enjoy the same rights as Hindus. Around
40% of the population of the state like Himachali Topi to wear. Himachali Topi is
one of the symbol of Himachal. Himachali Topi recognize that we are Himachali.
Though Hindi is the state language, many people speak the various Western
Pahari languages. A majority of the population is engaged in agricultural
practices, however the more educated of them are now moving towards tertiary
sectors. As per the traditional dressing norms the dress of the Brahmin male
includes dhoti, kurta, coat, waistcoat, turban and a hand towel while that of the
Rajput male consists of tight fitting churidar pyjamas, a long coat and a starched
turban. With the changing time the dress up of the people has now become a
mixed one. Though the above-mentioned style is now hardly followed, people
have started wearing western style of clothes.
 The typical house is constructed of clay bricks and the roofs are of slate. In
some areas the slate roof is also replaced by timber.
Arts and crafts
 The handicraft that comes out of this state are the
carpets, leather works, shawls, paintings, metalware,
woodwork and paintings. Pashmina shawl is the prity
product which is highly in demand not only in Himachal
but all over the country. Colourful Himachali caps are also
famous art work of the people. A tribe namely Dom is
expert in manufacturing bamboo items like boxes, sofas,
chairs, baskets and rack. Metalware of the state
include utensils,
ritualistic vessels, idols, goldand silver jewelleries.
 Weaving, carving, painting, or chiselling is considered to
be the part of the life of Himachalis. Himachal is well
known for designing shawls especially in Kullu.
The architecture, objects, shops, museums, galleries and
craftsmen charm with the variety perfected through time.
 Women take an active part in pottery and men
in carpentry. For ages, wood is used in Himachal in the
construction of temples, homes, idols etc.
Weaving
 The extreme winters of Himachal
necessitated woolweaving. Nearly every
household in Himachal owns a pit-loom[citation
needed] .Wool is considered as pure and is used as

a ritual cloth. The well known woven object is

the shawl, ranging from fine pashmina to
the coarsedesar. Kullu is famous for
its shawls with striking patterns and vibrant colors.
 Himachali caps are of typical styles and they differ
region to region. In Kinnaur, shawls, saris and
trousers are woven in wool. The shawls woven
in Rampur, known as Rampur chaddar, are known
for their soft texture and durability. In Chamba
district, weavingassumes a chequered pattern.
Besides shawls, carpetsand blankets are also a
vital part of the Himachali lifestyle.
 Wood craft
Himachal is the one of those areas
in India where wood has played a
significant role as a structural
material. Pine, Cedrus deodara, walnut,
horse chestnutand wild black mulberry
are found in abundance in Himachal
Pradesh. Places famous for woodcraft
are Chamba, Tisza, Kalpa, Kinnaur
district and Kullu. Village homes are
constructed with carvings
on doors, windows, balcony panels etc.
This can be found in remote areas of
the state, especially in the districts
of Kinnaur and Kullu .
 Metal craft
 Objects crafted with metals fulfil the ritualistic needs of
Himachalis. In 600 AD, the courts of the Himachali kings had
mastered the craftsmen who were specialised in
metalware. Antique metal statuettes are one of the most
significant aspects in many temples of Himachal Pradesh.
The statues of gods and goddesses also appear as mohras or
in metal plaques.
 In fact, metalcraft in the state grew
around templesand palaces. Repousse technique was made in
use to create the temple doors of Vajreshwari
Devi, Jwalamukhi in Kangra, Bhimkali in Sarahan and Chandik
a Devi in Kinnaur district.
 A canopy made of gold at the Jwalamukhi temple is one of the
example of Himachal's metalwork which believed to have been
gifted by Mughal emperor Akbar the Great. The metalwork
of Kinnaur depicts a unique synthesis
of Buddhism and Hinduism. Brass is often used for trending
household utensils. Some of the towns where good metal work
is found are Bilaspur, Chamba, Reckong
Peo, Rohru, Sarahan and Jogindernagar.
 Music and dance
 Music and dance of Himachal Pradesh reflects its
cultural identity. Through their dance and music, they
entreat their gods during local festivals and other special
occasions. There are also dances that are specific to
certain regions of the state.
 Some of the dance forms of Himachal are Losar Shona
Chuksam(Kinnaur), Dangi (Chamba), Gee
Dance and Burah dance, (Sirmour), Naati, Kharait,
Ujagjama and Chadhgebrikar (Kullu)
and Shunto (Lahaul & Spiti).
 People of the state generally prefer folk music. There is
no classical form of music, as for the Himachal Pradesh
is concerned. Himachali dance forms are highly varied
and quite complicated. These dances are very vital part
of the tribal life. It reflects the culture and the tradition
of Himachal Pradesh. Hardly any festivity here is
celebrated without dancing. Some of the dance forms
like Dulshol, Dharveshi, Drodi, Dev Naritya, Rakshas
Nritya, Dangi, Lasa, Nati and Nagas are danced all over
the region.
Fairs and festivals
 Apart from the fairs and festivals that are celebrated all over India,
there are number of other fairs and festivals also that are at the
high point of Himachal Pradesh. These festivals are the time for
the Himachalis to adorn colourful dress and accessories and get
mixed up with the rest of their kins. Some of these fairs and
festivals in the upper regions are the Kullu Dussehra, ShivratriFair
(Mandi), Shoolini Mela (Solan), Minjar Fair(Chamba), Mani
Mahesh Chhari Yatra (Chamba), Renuka fair (Sirmaur), Lavi Trade
Fair (Rampur), Vrajeshwari fair (Kangra), Jwalamukhi Fair
(Jwalamukhi), Holi Fair (Sujanpur Tira), and Naina DeviFair
(Bilaspur), Fulaich {Kinnaur valley}. In the lower regions of
Himachal are temple Fairs in Una District such as the Peeplo Fair,
the bharoli bhagaur Fair, the 'Mairi' Guruduwara Fair, the
'Chintpurni' temple Fair, the 'Kamakhya temple' Fair, including the
annual Himachal Hill Festival in the village Polian Purohitan during
the fourth week of October. The centuries-old Sair festival[5] is
celebrated mainly
in Shimla, Kangra, Mandi, Kullu and Solan districts every year in
mid-September. It is celebrated to mark the end of the crop
harvest and also the rakhi thread are removed and offered to the
mother sairi.
 Cuisine

 The day-to-day food of Himachalis is very similar to that of

the rest of north India. They too
have lentil, broth, rice, vegetables and bread. As compared
to other states in north India non-vegetarian cuisine is
preferred. Traditionally, Himachali cuisine is dominated by
red meat and wheat bread. Thick and rich gravy, with
aromatic spices, is used in abundance as the base of many
dishes. Dham is the traditional food served in marriages or
other functions. Siddu, Patrode, Cheele and Babru are the
authentic snack dishes of the state. Now, steamed momos
(dumplings) and noodles are also readily available and
popular with travellers who want to graduate to Indian food
slowly.[6] Some of the specialities of Himachal
include Manee, Mandra or "Madra", "Palda",
"Redu" Patrode, Chouck, Bhagjery and chutney of
til(sesame seeds).
 Dham, a local term for lunch/traditional feast prepared in Himachali style
and served during ceremonies, provides an opportunity to be familiarized
with the delicacies of the state. It is very hard to separate Himachal
Pradesh and dham as it forms an integral part
of Himachali traditions. Himachali dham is not just an insignia of tradition
but also a mark of practical “Vedic” knowledge and is, thus, not only
popular in Himachal Pradesh but also loved across the world. It is
believed that initially dham was served in the temples as prasad, and
hence, the entire meal is satwik. However, eventually, dham is now
served during every auspicious occasion and gathering such as
marriages, family events, and religious events in Himachal Pradesh.
Another unique aspect of dham is that usually no vegetables are used in
any of the dishes. It is purely made from various types of lentils and dairy
products [3].
 Charak Samhita talks about the importance
of Ahaar and Vihaar. Ahaar means right food that is the combination
of Satvic, Rajsic, and Tamsic food. Satvic food is nonstimulating and
energy-providing food. Rajsic food consists of delicacies, which
stimulates body and mind. They often cause aggressiveness and
irritability, whereas Tamsic food is considered detrimental
causing sedativeeffects [4]. Dham, which earlier was served in the
temples as prasad, was prepared in a satvic manner, avoiding garlic and
onions and using dahi, khoya, and a unique mixture of
spices. Vihaar stands for right recreational activity. Himachali dham is
held during marriage ceremonies, religious events, family functions, and
other social gatherings that provide a perfect spot for relaxation,
recreation, and relationship.
 Chamba, one of the most beautiful regions of Himachal Pradesh, was saved
by the mighty Dhauladhars from the successive waves of Muhammadan
invasion. When just like the plains in Kashmir, Sikandar Butshikan ruthlessly
destroyed the temples built by Lalitaditya and his successors, the sacred
mountains of Dhauladhars protected Hinduism and Chamba till eternity. The
brazen-carved cedar wood idols of Meru Verman at the ancient shrines are
the glorious testaments of the same. Thanks to the mighty snow-clad
mountain barriers for even protecting the Himachali cuisine, which since the
Vedic era has remained intact and untouched by the Islamic cuisine.
 The legend has it that the kings of Chamba were the descendants of Kusha,
the son of Lord Ram. It is said that Raja Meru came from Ayodhya at an early
age and conquered the mountains. King Jaisthambh, one of the descendants
of Raja Meru, was so bewitched by the Kashmiri foods that he wished to
recreate those Kashmiri dishes in the local Chamba tradition with the
complete yield of the province, to be offered to the local Goddess for her
benevolence. In that period, Chamba was known for rajmah (red kidney
beans), a variety of spices, and milk. The unification of the style of cooking of
Chamba and Kashmir and the amalgamation of the local crops led to the
creation of a novel dish madra, and hence, dham came into the
fore. Madra is cooked in ghee/oil, and the uniqueness of this dish lies in its
taste, wherein it is possible to perceive all the unique flavors individually,
without the overwhelming flavors of onions and tomatoes .Legends have it
that the now famous Kangri madra was brought by the brides of Chamba to
Kangra. However, owing to the local unavailability of rajmah, it underwent a
transformation and kabuli chana/chhole (chickpea), instead of rajmah, is now
used to prepare the now famous Kangri madra. In fact, the madra has
become a cuisine technique. Almost every district of Himachal Pradesh has
its own unique madra being served in dhamsfrom time immemorial.
Preparations of dham
Firewood required for cooking food is called “samdah”. The

village priest suggests an auspicious date, months before dham's

actual date, and all the villagers are invited on that day. Men cut the

firewood, and women cook food for them while singing folk songs.

Cooking authentic Himachali cuisine is an extremely laborious

and time-consuming task, which generally takes approximately 12

hours for preparation.. As dham in ancient times was offered to

Gods in the temples, and owing to the caste system and some

religious customs prevalent at that time, only a group of Brahmin

cooks known as “botis” used to prepare the dham. For many centuries, these botis have preserved the
secret recipes of the dham and

have handed them to their younger generations just by the word of

mouth. Even now, every village has a boti of its own, who cooks

authentic dishes to be served as a dham during festivals and community functions. Botis usually wear a
dhoti and cook/serve the

whole dham barefoot and are very strict about the hygiene and

sanitation inside the kitchen, so much so that during the preparation of dham, people must enter the
kitchen barefoot and have to

first clean their hands, only then work is assigned to them [5,6]. In

ancient times, after the completion of dham, every boti was given a

bagful of wheat for his services.

Dham cooking room/rasialu
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 .
Cooking and serving style

Thick copper and brass vessels called “Charoti” or

“Batloi” with
broad base and narrow opening are used for cooking
Panihara, a person responsible for filling water,
cleaning, and washing utensils. His duty is to clean the
painth area after each batch finishes partaking food.
In this figure,
he is cleaning the Charoti/Batloi. Charoti/Batloi is brass
or copper vessels used for cooking dham. (B) Boti
(Brahmin cook) is preparing dham in batloi/charoti on
a deep trench with fire,
called “Char” or “Tiun”. (C) The food is served to
people sitting in painth/lines on the ground in leaf
plates called pattals, made of dried leaves of tour/sal
or banyan trees.
whereas iron cauldrons (kadhai) are used for preparing khatta. The
thick base metal vessels are good conductors of heat, and their
narrow shape helps in keeping the food warm for a long time.
Mostly, every house in a village/town has such utensils, and they are
collected 1 day before in the temporary kitchen. The food is then
slow cooked on firewood, which imparts the dham a unique flavor,
and the flame from the wood kills all the possible germs [2,5,6].
Following the Vedic traditions, the food is served in leaf plates
called pattals to people sitting in painth/lines on the
ground (Fig. 1C). The message of universal brotherhood is wit-
nessed during the feast as people irrespective of their status are
seated in the lines feasting from leaf plates. The plates are made of
dried leaves of tour/sal or banyan trees, weaved together with thin
pleats of bamboo wood and, thus, are biodegradable and environ-
ment friendly [2,3]. Like the cooks, the people serve food barefoot.
The food is consumed using hands, which helps the people to
decide the suitable heat required for consumption. The person
responsible for filling water, cleaning, and washing utensils is called
panihara, and it is his duty to clean the painth area after each batch
finishes partaking food.
Famous dhams
Himachal Pradesh is a state which
encompasses a plethora of
flora and fauna. One witnesses distinct
culture and dialect after
crossing a few miles in the hilly state. This
diversity in the culture
and traditions is also reflected in the
traditional dham of each re-
gion, which gives them an exclusive place
in the Himachali cuisine.
The following are the famous dhams of
Himachal Pradesh: Kangri
dham, Mandyali dham, Chambyali dham,
and Bilaspuri dham .
Kangri dham
Each district has a different dialect and culture, which in turn is
reflected in its food. Kangra district, famous for its picturesque
landscape and forts, has an equally famous cuisine as well. The age-
old traditional dham adds to the beauty of the district.
The preparations generally start the previous night. The chief
ingredients used in the dham are mustard oil, spices, and curd
whereas onions, garlic, and tomatoes are avoided. It is said that the
gravy prepared with curd helps in better digestion.
The feast starts at 12 in the noon and continues till 4 pm in the
evening. The typical menu for dham starts with rice and the main
dish of the dham, i.e., moong dal (green gram) and rajma (red kidney
beans) or chhole (chickpea) madra. The gravy is made by cooking
khoya and dahi in ghee until the consistency is reduced to a great
extent. This is followed by a dish cooked by mixing three types of
dalsdmoong, urad, and masoordand is called the “maash” dal.
Legend has it that this combination of complementary nutritional
elements can be found in the 1,500 year-old Aryan literature and
was consumed by them. The dal is made by the dhuni technique
wherein, the mustard oil is poured over a piece of burning coal
and is placed in the dal and covered for some time to
give the smoky
flavor. The maash dal is capped by khatta (sweet & sour
sauce) made
of tamarind and jaggery, prepared in an iron vessel. It is
said that
khatta helps remove the fats of the madra, which is
prepared in pure
ghee. The dham ends with the meetha bhaat (sweet
rice) or mithdee
(made of boondi or bread crumbs, etc.) (Fig. 3).
Dishes in a Kangri dham are usually devoid of artificial
colors and
are a perfect blend of oils and spices essential for the
body. The
menu is served meticulously in Vedic manner, which aids
in better
digestion
Mandyali dham
The rigor of taste, the sizzle of spices, and the vanity of cooking
with mounts of love is the heart of Mandyali dham. It is a meal
prepared to grace the occasions and the auspiciousness of weddings.
Sage Sushrut in “Sushruta Samhita” explained the proper sequence
of having meals and mentioned the inclusion of all six rasas in the
diet. He explained that one should start the food with a sweet, fol-
lowed by sour and salty food, and in the end bitter and astringent
food should be consumed for a sound body and mind. This sequence
can be seen in the Mandyali dham wherein, one finds that it follows
the definition of a proper diet described in Ayurveda [3].
Unlike Kangri dham, here the starters begin with a sweet dish,
“Boondi ka meetha” (prepared from chickpea floor dipped in sweet
syrup along with dry fruits). The next item served is sepu badi, the
main component of the dham, which is prepared from fresh spinach
leaves and badi. Badi is prepared from maash (black lentil) and
chana dal (Bengal gram), which is then deeply fried with the gravy
of coriander and spinach leaves, thus giving it a sweetesour taste.
Then comes kaddu ka khatta (prepared from pumpkin), having
a blend of sweet and sour taste, followed by kolth ka khatta
(prepared from horse gram). It is sour in taste and is mixed with rai
powder (mustard seed powder), which gives it the pungent taste.
Then comes maah ki daal (black lentil), having a bitter taste or dhule
maah (split black lentil) cooked in desi ghee, which is a specialty of
Mandi and in the end, jhol, which is an astringent, prepared from
curd and water in a mud pot. In local terms, it is said “the food
wouldn't digest until a glass of jhol is not drunk” and goes in accor-
dance with Ayurveda. Moreover, as it contains buttermilk, which is
a rich source of Vitamin B12, calcium, riboflavin, and probiotics, it
strengthens the digestive system and immunity of the body
Chambyali dham
Chamba is an ancient Himalayan Kingdom located in the state of
Himachal Pradesh. It is the second largest district (area wise),
having a great past and is better preserved than any other ancient
kingdom in the Himalayas. To add to its beauty and uniqueness, as
already described, Chambyali dham is mainly famous for rajmah
madra. This rare delicacy is believed to be gifted to the entire state
by Chamba. According to the locals, a Chamba bride had introduced
this dish in Kangra where it is now prepared with variations as per
the availability.
Here, the dham starts with the serving of rice and auriyali moong
daal, followed by the main delicacy, the rajmah madra, which is
served by the head boti. Then a sweet dish, usually meethe bhaat, is
served followed by teliya maah ki daal, and kadhi, and in the end
khatta is served.
Bilaspuri dham
The Bilaspur district situated in Satluj valley in the outer hills is
famous for its forts, fairs, and festivals. Fairs and festivals are not
only entwined in the day-to-day lives of the general public but also
they are their traditional customs and hence, celebrated with a high
civic sense of associations and social discipline. Various types of
fairs and festivals are celebrated almost throughout the year, with a
common cuisine, the bilaspuri dham, locally called as bhati, kaaraj,
or jug.
Highlights of the bilaspuri dham are moong dal cooked in ghee,
serving as a rich source of carbohydrates; simple urad daal and tur
daal cooked in the mouth-watering white mustard paste, followed
by spicy sebu badi. Adding to the savory menu is khatta, which is
unique as it consists of pumpkin, chickpeas, tamarind, and jaggery
followed by the kadi pakoda which is a must. In the end, a sweet
dish bundi ki daal is served glazing the feast with irresistible
kaleidoscopic colors.
Other dhams
Around Hamirpur district, raw mustard oil is added to the dishes
during the cooking process, which helps in providing a
special pungent flavor to the dishes. Onions and tomatoes are
added to the dishes in very small amounts around Hamirpur;
however, curd is added in abundance. Dried apricots are used for
preparing khattas; dalda ghee, tomatoes, and curd are used for
preparing traditional madra in Hamirpur region.
In Kinnauri dham, rice is served along with puri, halwa, and
seasonal vegetables. There is also provision of liquor and mutton for
the guests [8]. In Lahaul and Spiti district, rice is served along with
chana dal (Bengal gram), rajmah (kidney beans), chole (chick
pea), gobhi aaloo ki sabzi (cauliflower and potato vegetable), and
mutton. In Sirmouri dham, rice, maah ki daal, pude, jalebi, halwa, and
shakkar are served in dham. Patande, ainkulu, and sidu (Fig. 4) are
some of the famous foods of Sirmaur district. In Una, rice, chana
Chhole madra is a popular Himachali curry
made with chickpeas and yogurt and is slow
cooked with a variety of spices that provide a
distinct aroma and flavor. (B) Maash
dal is prepared by mixing three types of
dalsdmoong, urad, and masoordusing the
dhuni technique to give a smoky flavor. (C)
Khatta is made of kaale chane, tamarind,
and jaggery
and is cooked in an iron vessel. (D) Meethe
bhaat is basically rice cooked with sugar/gur,
saffron milk, and dry fruits. The use of
cinnamon, cardamom, fennel seeds, and
coconut
gives a distinct flavor to the dish.
Boondi/badane ka meetha is a traditional
delicacy prepared from chickpea flour dipped in
sweet syrup along with dry fruits. (B) Sepu badi is
prepared from urad (black
lentil) and chana dal (Bengal gram) and is
cooked in curd along with spinach. (C) Kaddu ka
khatta, a simple, yet delightful recipe, is made by
combining tender pumpkin pieces
cooked in indigenous Indian spices and has a
perfect blend of sweet and sour taste. (D) Mah ki
daal cooked in desi ghee is a specialty of Mandi
dham. (E) Jhol is prepared from rice,
curd, and spices, which is boiled in a mud pot and
is a delicacy of Mandi and Hamirpur districts.
Auriyali moong dal, which is made chiefly with mustard
seeds (known as “auri” in Himachal), is stir fried and is
relatively dry and sour in taste. (B) Rajmah madra is a
popular Himachali curry made with rajmah and yoghurt
along with desi ghee and few spices, providing a unique
aroma and a distinct flavor. (C) Meethe bhaat is basically
rice cooked
with sugar/gur, dry fruits, cinnamon, cardamom, fennel
seeds, and coconut. (D) Teliya maah ki daal is cooked
using mustard oil, desi ghee, and yoghurt along with a
variety of spices,
including bay leaf, black and green cardamoms,
cinnamon stick, black peppers, cloves, cumin seeds,
asafoetida, ginger, coriander powder, turmeric, and red
chillies. (E)
Kadhi consists of diluted gravy based on sour yoghurt
thickened with besan (gram flour). (F) Khatta is usually
made with kaale chane, tamarind, and jaggery in an iron
vessel.
Patande, a festive dish of chiefly Chamba
and Sirmaur districts, is made from rice flour
and looks like a conventional hotcake. (B)
Siddu, a steam-cooked fermented dish
resembling bread and is normally eaten with
ghee (clarified butter), dal (lentil broth), or
with chutney and is a delicacy of mainly
Kullu, Shimla, and Lahaul-Spiti. (C) Ainkulu,
also
called askalu, is a festive dish made from rice
flour slurry mainly in Bilaspur, Hamirpur,
Sirmaur, and Solan districts. (D) Palda, a
delicacy resembling kadhi, has a thick,
smooth
texture cooked along with potatoes and
The topographical and climatic conditions of this
convoluted
hilly state play a pivotal role in the preparation of
various tradi-
tional food items. The food is prepared in such a
way that it can
retain the heat and provide essential energy to the
inhabitants of
this hilly terrain. Nutritional value of the food of dham
becomes
the focus of many studies. The entire dham is a rich
source of vi-
tamins such as riboflavin and thiamin, proteins, and
carbohy-
drates. Unlike the modern cooking methods,
chemical
Conclusion
Himachali dham is not just a feast but a conglomeration of
distinct flavors presented in one complete form. The bounty of
Himachali cuisine is attracting tourists from domestic and in-
ternational levels. The traditional preparation is untouched by
the outside influence; however, the modernization is slowly and
gradually peeping inside the fort and corrupting it. Nowadays,
the leaf plates are being replaced by paper plates that are posing
a great threat to the ecotourism. The easy access to chemical
colors, readymade spices, and fast foods has led to the degen-
eration of the traditional knowledge in a common folk's
household. The lack of commercial availability and gradual
decadence of the traditional practices has led to the extinction
of the age-old knowledge regarding the cuisine and nutritional
value of the food. The state tourism department has taken up
the task to revive the traditional dham and put it on the map of
the world and to save the traditional feast for the future
generations.
 EtHnIc
The people of Himachal celebrate life
every day, and it‟s apparent in their
ethnic diversity. Hospitable culture of
the god‟s land reflects in everything,
right from their attire and dances to the
festivals and fairs celebrated. Close
bonding to the roots is ingrained in the
land and when it‟s time to celebrate, the
people put forth a spectacle with gaiety
and enthusiasm. Such is the charm that
travellers from far and near, who visit
the state, every year outnumber the
residents.
Art
 The art of Himachal has grown out from a fusion of
cultural strains, migrations and religious beliefs.
Several surviving works have found expression in
wall murals, illustrated books, miniatures and
religious paintings. Patronized by the rulers of hill
valley kingdoms, indigenous art forms blended
with Mughal style blossomed into what collectively
has come to known as the famed Kangra school of
paintings. Regional specific art styles in Basholi
Kalam, Kangra Kalam, Mandi Kalam, Chamba
Kalam, Guler Kalam, Kullu Kalam, Arki Kalam,
Bilaspur Kalam, Nurpur Kalam and others can only
be differentiated by connoisseurs and collectors.
Religious Tibetan art, under the patronage of
monasteries in Kinnaur, Lahaul & Spiti, achieved a
brilliance of its own.
 Kangra Paintings
 The fame of Kangra school of miniature paintings
is such that reputed museums around the world
have masterpieces permanently displayed at their
galleries. Paintings from Guler, Basohli, Chamba,
Nurpur and Kangra, patronised by the rulers
between 17th and 19th century, collectively form
part of this school of paintings.
 Exhibiting the taste and lifestyles of the times, and
religious themes are mainly the subjects of this art
form. In most artworks, the goddess-like portrayal
of women with beautiful figures and facial features
give these paintings a rare charm.
Kangra miniature paintings
occupy a prominent place at
State Museum at Shimla,
Museum of Kangra Art at
Dharamshala, Bhuri Singh
Museum at Chamba and at the
Maharaja Sansar Chand
Museum, located near the
Kangra Fort.
Thangka Paintings
 Painted with a religious zeal, beautiful Thangka
paintings depicting themes from the Buddha‟s life,
popular instances from the Jataka tales,
Bodhisattvas, female deity of Tara, mandala‟s and
other religious events are carefully preserved at
many monasteries. They are brought out to adorn
walls or the venues when important ceremonies are
conducted. Many domestic altars also portray these
rare paintings.
 Most of these elaborate paintings, on linen or silk
canvases, are created strictly in accordance to
rules of the iconography. Thangkas are painted on
auspicious dates by the monks, in a fragrant
environment of lighted incense sticks and chants of
sutras (doctrines). Traditionally, the pigments of
vegetable colours and mineral dust, bound by gum,
were used on these artworks.
Mural Wall Paintings

 Himachal is a Mecca of beauty and art for

the visitor who has a taste for it. One
historical art form that embellishes many
religious monuments, forts and palaces are
the murals, the wall paintings that depict
gods, goddesses, palace scenes, of nature
and from common daily lives in fine colours.
Wall paintings at the Tabo Monastery,
Narvadeshwar Temple in Sujanpur, Arki
palace, on the ceiling at Rang Mahal in
Chamba and others are works by master
artists who never got and never sought any
recognition. Over centuries, many of these
wall painting may have lost their luster but
the artistic brilliance still shines through.
Nicholas Roerich Art Gallery

 Nicholas Roerich, a voluntary exile from Russia,

was already a master painter before he emigrated
to settle at Naggar in Kullu valley. His paintings of
the mountains, a prized possession of global
private collectors and many museums, are unique
creations in the gallery of world art.
 After the death of senior Roerich, his son Svetoslav
formed a trust and converted the Roerich home at
Naggar into an art gallery in 1962. At the gallery-
cum-museum are paintings and personal
belongings of the master artist on permanent
display along with works of others artists. Paintings
of Kullu, Spiti and Lahaul form a large part of the
works on display.
Museum of Himachal Culture
Folk Art

Located near Hadimba Temple in

Manali, the Museum of Himachal
Culture & Folk Art has models crafted
in wood of various temples and forts
from the valley. Artefacts, crafts,
masks representing local deities and
musical instruments carrying a green
patina of age takes visitors on a
journey back in time.
Architectural
 Numerous forts, palaces, temples, monasteries and
residences of heritage prominence are found all
over the state of Himachal. The thousand year old
Buddhist monastery of Tabo in Spiti with its fine
wall-paintings and stucco statues has been
declared a World Heritage Site by UNESCO. The
village of Pragpur with its age-old and well
preserved architecture and cobbled streets has
been declared a „Heritage village‟. Many of
Himachal‟s forts, palaces and residences are
privately owned, and naturally, the discretion of
their use rests with their owners. Yet, we are proud
to have them as a part of our rich heritage.
 With nostalgia and comfort skilfully interlaced, here
is a window that invites you to share a bygone era
and hold its enduring charms.
Kangra Fort
 One of the largest and the oldest forts in the Indian
Himalayas, Kangra Fort built by the royal Katoch Dynasty,
dates back to the ancient Trigarta Kingdom, which even finds
a reference in the Mahabharata. Also known as Nagarkot fort,
it lurks above a flat mountain range with the torrential
Banganga river embracing in the valley below.
 Spread expansively over an area of 4 km, the fort guarded by
high walls and ramparts was severely damaged in the
devastating Kangra earthquake of 1905 that practically
flattened most building and monuments in the region. Yet
many valuable stone sculptures, carvings, idols and other
artefacts survived the tremors and are well preserved at the
Maharaja Sansar Chand Museum at the fort.
 Within the fort walls are three temples – Ambika Devi Temple,
the Shitlamata Temple and Lakshmi Narayan Temple. A
staircase from between the Ambika and Shitlamata temples
leads to the Sheesh Mahal at the edge of which is installed a
polygonal watch tower. The fort is only 21 km from
Dharamshala.
Sujanpur Tihra Fort

From a summer resort of the Katoch

rulers of Kangra, the Sujanpur Fort, 24
km from Hamirpur town, was made the
capital of the kingdom by Raja Abhaya
Chand. He had this fort built in 1758
AD. Popularly known as Sujanur Tihra
Fort, it is worth a visit. In the early 19th
century Raja Sansar Chand made this
fort palace his home. From here he
patronized the arts and artists that has
given the Kangra School of miniature
paintings world fame.
Haripur Fort
Haripur fort built by Raja Hari Chand of
Kangra in Guler is set in a strategic place on
the Dhauladhar range. With Banganga, a
stream flowing on three sides of the fort, the
scenic location has become popular with
tourists. Founded around 1464 AD, Guler‟s
twin town Haripur is believed to be the site
where Kangra miniature paintings were first
made before the art form spread across the
land. Travellers from different times have
documented in travel accounts that Haripur
was once the cradle of Kangra paintings,
and that Haripur fort was decorated with
carvings, sculptures and fine paintings.
Kotla Fort

 Kotla fort standing on an isolated peak

looking around the deep valleys is a
heritage monument on the Pathankot-
Mandi road at Latehr. The fort was built by
the Guler Rajas and is approached by an
uphill climb that goes through dense pine
forests. The deep arches of the structure
have traces of very fine craftsmanship;
paintings and carvings, with three arches
and niches standing amid ruins giving the
fort a distinct identity.
 Nurpur Fort
 Built in the late 16th century by Raja Basu,
Nurpur Fort bearing splendid architectural
magnificence is a sprawling fortress spanning
across a flat plateau forming the western end
of the ridge. The fort overlooks the Jabhar
Khud, a tributary of the Chakki rivulet and the
valley formed by it. On the inside, crumbling
palace walls have deep niches, decorative
arches and faded paintings. The northwest
walls have panels with deeply engraved
animal depictions. In particular, the bulls in
various actions like pulling a cart, or walking
in a file are attention grabbing. The walls also
have beautiful figures of men, women,
children, kings, gods, goddesses and birds
inscribed on them.
Bahadurpur Fort

 Atop the highest point, at1,980 m, embellished by

the woods of deodar and ban trees, is the
Bahadurpur Fort near Tepra Village in Paragana,
about 40 km from Bilaspur. Built under the reign
of Raja Keshab Sen in 1620 AD, the fort speaks
of a past when defending territory was of
uttermost importance for the rulers of Bilaspur
state. From the fort‟s vantage point, Naina Devi
hill station, the plains near Ropar and hills of
Shimla are visible in the distance. Due to its
elevation, the fort sometimes gets a spray of
snow which adds to the mysteries around its
ruins.
Satgarh Fort
 A strategically built hilltop fort near Bilaspur
still resonates of the glorious past it had. The
Satgarh Fort has a very commanding
position, the views from the fort ramparts are
deep and magnificent

 Ratanpur Fort
 Ratanpur fort near Mailthi village on the
Brahmapukhar-Jamli road in Bilaspur can be
reached by an arduous uphill trek through
Khui village. The fort has a Devi temple, and
the goddess is still worshiped with deep
sanctity
 Fort Mundkhar
 In Swarghat, a small town on the Chandigarh-
Manali Highway, Fort Mundkhar can be reached by
climbing the Dar Barkha hill. The small fortress is
hidden behind the trees, but a closer look reveals
that the structure is still strong enough to have
withstood the onslaught of time.
 Tiun and Sriun Forts
 On the way from Bilaspur to Ghumarwin a detour at
Harlog takes you to the twin forts of Tiun and Sriun
placed atop two mountain ranges that face each
other. The forts embody strong bulwarks and
towering pillars. Sriun fort is spread across the hill
and has a scenic view of the valley down below,
while the Tiun fort finds itself stationed in an
isolated and desolate spot.
Chamba Fort
 With open valleys on all sides, the fort was once a watch-post of the
rulers of Chamba to detect early enemy movement from the plains.
Spread over a large area, the fort sits on an abyss with a dizzying fall
on the western side. The wide views from this vantage outpost did
protect the hill principality and now draws tourists to soak in the
panorama.
 Taragarh and Lodhargarh Forts
 Taragarh and Lodhargarh forts are two feathers in the cap of Chamba
valley. Taragarh Fort is situated on the Kakira-Chowari road atop the
Bainia village in Taragarh panchayat. The fort can be reached by a
moderate grade trek that passes for about two-and-a-half kilometres
through thick bushes, boulders and narrow goat paths.
 Lodhargarh Fort was built by Raja Ganesh Varman and in that era was
known as Ganeshgarh. The four walls are intact, acting as witness to
time but the insides are all broken and have fallen apart. The fort was
probably constructed as a check post or watchtower and for storing
provisions and water to sustain a small battalion.
Kamru Fort
 A kilometer above Sangla village stands the towering
hill fort of Kamru. This five storey wood and stone
structure, resting on a stone platform in Kamru
village, was the original seat of the rulers of Bushair.
 The main gate of Kamru, a dense cluster of houses
surrounded by fields and orchards, has an image of
the Buddha, whose blessings are sought before
entering the confines of the village. A series of low
gates through the hamlet lead to the fort. It serves as
an excellent example of an architectural style that is
unique to this part of the world. The stronghold has
an image of the Hindu deity, Kamakhya Devi
(Kamakshi) installed in the upper storey. This image
is said to have been brought here several centuries
ago from Assam.
 Labrang Fort

 Situated at a dizzy height in Labrang village, the strategically

built fort is one of the tallest structures in whole of Kinnaur.
Resting on a 25 feet stone base the structure is 8 stories high
but only 5 stories are in good shape, the 6th storey being half
broken. An iron chain hanging from the upper story is fixed with
the solid wooden door of the fort.
 Morang Fort
Morang fort, on a high hillock near the village by the same
name, on the left bank of River Satluj, has an air of mystery to
it. The wooden extending beams and wooden pillars of the
verandah of the top floor indicate that there used to be another
floor above it. The entrance door and the doorframes of this
mystic fortress have wood carvings which give an idea about
the power that this structure must have commanded at one time
 Sapni Fort
The colossal Sapni Fort in village Sapni was built by Raja Padam Singh of
Rampur. The castle, facing Kalpa, is a large structure made by binding together
two buildings. The main tower of one building is 7 storey high and the other one
has 5 storeys. There is a temple to goddess Kali in one of these buildings.
 Raja Padam Singh built the front portion of the fort featuring exquisite woodwork
on the main door frames and on window frames, adjoining the tower built for the
queen. Although rain, snow and cold weather condition in the region has taken a
toll on the carvings, the fort still retains much of its architectural magnificence.
 Gondhla Fort
Lahaul‟s sole fort, Gondhla, built in a dreamy location at Purd, on the Manali-Leh
Highway, was constructed by Raja Ram Singh of Kullu in 1700 AD. The 8 storey
towering fort made of stone and wood, overlooks the valley. Its seven storeys have
rooms while the eighth storey has a wooden verandah running round the edifice.
The staircases of the structure are partially notched wooden logs and it has
apartments which can comfortably accommodate more than 100 people.
 The Gondla Castle houses antique items like bows, arrows, quivers, catapults,
guns and canons beside age-old costumes, furniture and idols. One article of great
historical significance here is the Sharab Raldi, i.e., “the sword of wisdom” (Sharab
means wisdom and Raldi means a sword), which in Sanskrit is called Pragya
Kharga. This sword of wisdom has great relevance for Tibetans who believe it to
be the weapon of Lord Manjushri.
 Pangna Fort
In the open valley of Pangna, a village in Karsog Tehsil of Mandi
District, stands tall the Pangna fort which is a tower-like structure
on a 50 foot stone platform overlooking the village spanning on its
either side. The 60 feet high, seven storied tower-like fortress built
in a typical style, using only wood and stone has a classic charm.
The elaborate wood carvings throughout the structure have
suffered little damage, even after so many centuries. In the open
courtyard there is a Mahamaya temple which is of religious
importance for the pilgrims who visit Pangna.
 Kamlah Fort
Kamlah fort firmly footed on the jagged ranges of Sikandar Dhar,
in Mandi was an outpost the rulers of Mandi had to keep a watch
on enemy movements. Named after Kamlah Baba, a local saint,
fortification was started by Raja Hari Sen around 1625 AD and
completed by his son, Suraj Sen. The spread-out complex actually
contains six forts: Kamlah, Chawki, Chabara, Padampur,
Shamsherpur and Narsinghpur. The main entrance to the fort is a
labyrinthine which ensured the fort remained invincible for
centuries. In 1840, it was invaded by Bentura, a general of
Maharaja Ranjit Singh but in 1846 it was restored to the kings of
Mandi.
 Jaitak Fort
This fort is 15 km from Nahan and it crowns a steep ridge above the
Kiarda Dun. Built by the Sirmaur kings, it was run over and restored
by the Gurkha general Ranzor Thapa during the Gurkha invasions of
early 1800s. The Gurkha general battled the British forces from this
fort but lost out.
 Gurkha Fort
Presently used as an Army Training Center for Gurkha recruits, the
fort at Subathu is another remnant of the times when the area was
invaded by Gurkha warriors. This fort is 16 km from Parwanoo and is
set in the woods. The Gurkha Museum in the vicinity has exhibits
dating back to the fierce Anglo-Gurkha wars fought.
 Nauni Fort
The hilltop Nauni Fort, 15 km from Solan, was a watchtower and a
retreat during times of an invasion in the valley. The fort can be
reached from Nauni village on the Solan-Rajgarh road. Explorers who
take the trouble of trekking to the hill are rewarded with some
breathtaking views of mountain vistas.
 Malaun Fort
Malaun fort is in Solan district which can be reached from Bilaspur as well.
On the Shimla-Bilaspur highway, taking a diversion from near
Brahmapukhar, on the Maithi-Lalgarh road, one can get a glimpse of
Malaun Fort above the village. High on a hill, it can only be reached by
trekking to it.
 Ruins of the fortification are spread over a large area and there is a temple
of Kali in the premises. The fort was overtaken by Gorkhas and it was the
British forces under Sir D. Ochterlony that fought a pitched battle at Lohar
ghat near Malaun to occupy the fort. The cannons used in the battle were
kept at the fort but have now been brought down to the Gorkha Training
Center Museum in Sabathu.
 Kuthar Fort
Located at a distance of 34 km from Solan, the oldest sections of Kuthar
Fort are over 800 years old. The most recent structures are about eight
decades old. The fortress is spread over a large area and fresh-water
springs flow within its confines. Within easy reach of scenic Kunihar valley,
the hill station of Kasauli and the Gurkha fort of Subathu, Kuthar Fort are
on a offbeat itinerary that few travellers take to readily.
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