Parsi cuisine is a subtle mix of delirious flavors and spices. India’s rich culinary heritage is inspired a lot by the Parsi cuisine that is essentially known for its own unique style of cooking, using some excellent flavors and spices blends that bring about a unique but nutritious range of dishes.
While most of the Parsi food is found along the coastline of Maharashtra, Gujarat, Goa, and Karnataka! While the modern evolvement of restaurants has increasingly made the whole of India aware of Parsi cuisine, Himachal Pradesh is one state that is known for its rich Parsi cultural dishes and exquisite flavors.
Himachal Pradesh is symbolic of some effervescent Parsi Cuisine. Some delicious Parsi dishes have become almost a compulsion for people to taste and have an inherent experience of a stay at Himachal. Here is our exclusive list of these delicious Parsi Dishes to try in Himachal Pradesh.
Dhaam
Dhaam is a traditional Thaail cuisine known in the Parsis for a wholesome and nutritious meal. Along some of the popular destinations in Himachal Pradesh like Chamba, Manali, Shimla, etcDhaam is a very popular dish. The dish is served in the form of a thaali which combines a single serving of dishes like Dal, rice, boor kikadi, Boti curry, raita, etc. Tourism of Himachal offers various packages in which you can try many mouthwatering local dishes.
There is also a regional desert and other curries served which combine the sweet and sour flavors in a unique way. The Parsi style of cooking is pertinent in the taste of these dishes. When on a visit to Himachal Pradesh, Dhaam is the best meal you shall taste!
Mittha or Berry Pulao
Berry Pulao forms as an essential dish in the Parsi culinary society. The delicious combination of rich spices paired with slow cooking of rice with vegetables and topping of shredded tomatoes, onion, and berries bring about a subtle yet sweet/sour taste. The same is known by the name of Mittha in the upper Manaliregion like Chamba. Here the local people slow cook the rice with a number of spices and vegetables and add yogurt, potatoes, etc to make it a delicious combination. Some fresh cherries and dry fruits are also topped on it for that added sweet crunch. With mashed daal and a squeeze of lemon, it’s almost a spoonful of heaven!
SalliBoti
The mutton (boneless) curry made with combining the grounded hot and sweet flavors is a delicious cuisine tasted in the whole of India. But in Himachal Pradesh, it radiates a special kind of taste.
Blending together the richness of tomato, onions, apricots and garnishing flavors, the boneless mutton is first spiced and then cooked in slow temperatures to get a soft yet beautiful texture. This Parsi dish has become a household name in Himachal Pradesh, especially because it merges well with the cooking style of the locals here. SalliBoti is best paired with Himachali bread for a sinful dining experience.
PatraniMachhi
PatraniMachhi, or the Fish wrapped in leaves, is a quintessential dish that is made by adding spices and mint flavors to the fish fillets and wrapping it in banana leaves to steam-cook the dish to perfection. The technique has brought wonders to the taste and delicacy of fish.
And PatraniMacchi isn’t just a Parsi cuisine now, but an essential item on the menu of a number of small smalls and restaurants in Himachal Pradesh. The variety of fishes found in the natural rivers in Himachal Pradesh makes it quick on to the menu of the popular restaurants and café with a very traditional cooking style. It is best tasted in a local household that practices patience and subtle flavors to cook the dish as perfectly as it is made in a Parsi house.
Sali Par Eedu
Walking through the different cafes in Himachal Pradesh, one comes through two distinct types of cuisine. One is the dominance of the British style of food like baked beans, mashed potatoes, toasts, coffee, etc and the other is the traditional Indian cuisine made with eclectic flavors.
Sali Par Eedu is a Parsi dish that combines both of it. The dominance of Parsi spices and flavors over the poached or cooked eggs is topped over a bed of mashed/shredded potatoes with baked beans on top. This is served with some toasted bread and a hot cup of tea/coffee. It makes for a great start to the day!
ParsiSaliKeema
This rich delicacy is a must to every Parsi party or event. The ParsiSaliKeema combines the delicacy of minced lamb with the subtleness of potatoes in a richly spiced curry of onions, tomatoes, ginger-garlic, etc. It pairs well with rice and Indian bread to give a wholesome meal experience. ParsiSaliKeema is a popular dish in Himachal Pradesh revering the same taste and flavors as that is most Parsi restaurants. Although the fresh spices and traditional cooking processes of Himachal Pradesh are largely rewarding for a richer experience.
Lagan Nu Custard
Lagan Nu Custard can actually be said as the Parsi style of the Crème Brulee from France. It is one of the prominent sweet served at family gatherings and weddings. The milk is turned mud thick by burning it for long enough in slow temperatures and then flavored with a lot of dry fruits, khoya, flower petals, eggs, and sugar. Lagan Nu Custard is served in Himachal Pradesh with an addition of fresh fruits into the custard. Apples, apricots, etc take the taste a few notches higher.
Himachal Pradesh is a complete delight with its magnificent landscapes, rich culture and a taste of Parsi cuisine that complements your travel with delicious food. If you are on for a trip to Manali, Chamba, Parvati Valley or even near Kaza – the dominance of Parsi cuisine shall treat you with its delirious taste and ecstasy.
