Centuries-Old Recipes & Cooking Methods: We Unravel a Unique Himachali Kitchen Secret for You
The entire meal is satwik, which means even onion, ginger or garlic is not used to prepare it. S anjay Mishra’s family have been traditional chefs since generations.Called Boti in Himachal Pradesh, these folks cook dham, the traditional festival food in the state. There was a time when Sanjay felt like leaving his family tradition and getting a regular job, but he realized that Pathiar in Kangra district of Himachal, once known for its Botis, had very few remaining. He came back to his village and started the tradition again by cooking dham. He has since cooked in hundreds of occasions and has been invited by celebrities, politicians and cricketers to cook dham for them. He is also teaching this art to the next generation. Himachal borders Punjab on one side and Jammu on the other, and the food here has some influence of both the states. It is believed that about 1,300 years ago, Jaistambh, the then-King of Himachal Pradesh, liked the Kashmiri Wazwan so much that he ordered