Introduction of Himachal Pradesh

Himachal Pradesh is a part of the Indian Himalayas. It has wide valleys imposing Snow Mountains, limpid lakes, rivers and gushing streams. After India became free in 1947, a number of princely hilly states were integrated into a single unit to be administered by the Government of India.Himachal Pradesh came into              being as a state of the India Union on April 15, 1948, by integrating 31 big and small hill states of the region. In 1956, it was converted into a Union Territory. Subsequently, some more hill areas of the Punjab state were added to this Union Territory and it was made into a full-fledged state, the status that it continues to have now. Himachal Pradesh today is one of the most important tourist destinations in India. The high hills of Himalayas welcome the trekkers from all over the world.

Cuisines

Himachal Pradesh is not only famous for its pristine beauty but also for its fine culinary delights. The state is blessed with a range of native fruits, vegetables, herbs and spices which are used liberally in the local cuisine. The day-to-day food of the Himachalis consists of rice, meat, lentil and pulses. The most common dishes prepared in the average kitchen of the Himachal are rice,maahni(urad dal prepared with dried mangoes) or madra (lentils made with yoghurt). Sattu is a popular dish of the state.The kitchens of Himachal also churn out delicious non-vegetarian dishes, which are flavoured with ghee and spices such as cardamom, cinnamon, cloves and red chillies. Milk and milk products are also used generously. Himachalis are very fond of tea and they prepare it in different ways. 'Sidu' is one of the most famous dishes of Himachal Pradesh.Ham is an interesting and delicious meal of Himachal Pradesh, which is prepared on festivals. This meal is considered sacred and is prepared only by Brahmin chefs.