Cusine: Himachali cuisine, as it is commonly known, is not as varied as other Indian cuisines, but it does have a distinctive taste of its own. It may range from mild spicy to very spicy, and is flavoured liberally with cinnamon, cloves and red chillies.

Rice accompanies most meals and Red rice (locally called Jhattu rice) is a local specialty. Pulses especially Rajmah (cooked kidney beans) and Karhi (curd based gravy with dumplings) are very popular. Sattu (a kind of bread made from wheat flour) is also consumed on a regular basis. Apart from the regular fare, choose from a variety of seasonal, orchard-fresh seasonal fruits such as apples, pears, peaches, plums, apricots and kiwi.

Local Attire: This deserves a special mention owing to its vibrancy and riveting craftsmanship. Women adorn 'Pattu', which is woolen clothing Pattu covering the entire body from neck to feet. 'Dhattu' adorns the head like a scarf and covers the hair. 'Pule' is the traditional foot wear made of coarse plant fibers and a piece of cloth is tied around the waist. Conspicuous in the ornaments worn is the 'Mohur', a heavy silver necklace that extends down to the belly.

Men wear the 'Kuluvi' cap, 'Chola' (woolen frock type upper clothing that runs down to the knees), 'Kurta' (long upper) and 'Pyajami' (loose pant). Foot wear is made of the same material as that of the women.

Fairs and Festivals: Naggar fair is the most awaited event, held for four days in April. An extensive affair it holds the entire village in a festive embrace. Folk performances are a delight for the visitors.
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