Published Paper Details:

Himachal Pradesh is a state of diversity. It shows diversity in its culture, anthropology, and topography and environment. It can be seen in their architecture, dressing sense, cuisines and food habits. The people of this state formulate different formulas of foods based on the environmental conditions, availability of raw materials and traditional heritage from people of different regions. Some of the products constitute staple food in rural areas of the state while others are prepared and consumed during marriages, local festivals and special occasions, and form part of the socio-cultural life of hill people. However, the production of these foods and beverages is largely limited to household level. Bhatoaru, siddu, marchu, seera, chilru, manna, aenkadu, sepubari, patande, doo, b aari, doshu, malpude, babroo, bedvin roti, madruh, tchati, chmpu. sura, chhang, kinnauri, angoori, chulli, lugri. arak/am, mk, chukh and pickles (e.g. brinjal, lingri, bidana, peach, pear, plum, tomato, bottle gourd, etc.) made from different fruits and vegetables, etc. are some popular traditional products that are unique to the tribal and rural belts of Himachal Pradesh.