1. Himachali dham: Food, culture, and heritage
Monica Tanwar, Beenu Tanwar, Rattan S. Tanwar, Vikas Kumar, Ankit Goyal 
Journal of Ethnic Foods 
Volume 5, Issue 2, Pages (June 2018)
DOI: /j.jef
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2. Fig. 1
(A) Panihara, a person responsible for filling water, cleaning, and washing utensils. His duty is to clean the painth area after each batch finishes partaking food. In this figure, he is cleaning the Charoti/Batloi. Charoti/Batloi is brass or copper vessels used for cooking dham. (B) Boti (Brahmin cook) is preparing dham in batloi/charoti on a deep trench with fire, called “Char” or “Tiun”. (C) The food is served to people sitting in painth/lines on the ground in leaf plates called pattals, made of dried leaves of tour/sal or banyan trees.
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

3. Fig. 2
Detailed distribution of traditional dhams in Himachal Pradesh, India.
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

4. Fig. 3
(A) Chhole madra is a popular Himachali curry made with chickpeas and yogurt and is slow cooked with a variety of spices that provide a distinct aroma and flavor. (B) Maash dal is prepared by mixing three types of dals—moong, urad, and masoor—using the dhuni technique to give a smoky flavor. (C) Khatta is made of kaale chane, tamarind, and jaggery and is cooked in an iron vessel. (D) Meethe bhaat is basically rice cooked with sugar/gur, saffron milk, and dry fruits. The use of cinnamon, cardamom, fennel seeds, and coconut gives a distinct flavor to the dish.
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

5. Fig. 4
(A) Boondi/badane ka meetha is a traditional delicacy prepared from chickpea flour dipped in sweet syrup along with dry fruits. (B) Sepu badi is prepared from urad (black lentil) and chana dal (Bengal gram) and is cooked in curd along with spinach. (C) Kaddu ka khatta, a simple, yet delightful recipe, is made by combining tender pumpkin pieces cooked in indigenous Indian spices and has a perfect blend of sweet and sour taste. (D) Mah ki daal cooked in desi ghee is a specialty of Mandi dham. (E) Jhol is prepared from rice, curd, and spices, which is boiled in a mud pot and is a delicacy of Mandi and Hamirpur districts.
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

6. Fig. 5
(A) Auriyali moong dal, which is made chiefly with mustard seeds (known as “auri” in Himachal), is stir fried and is relatively dry and sour in taste. (B) Rajmah madra is a popular Himachali curry made with rajmah and yoghurt along with desi ghee and few spices, providing a unique aroma and a distinct flavor. (C) Meethe bhaat is basically rice cooked with sugar/gur, dry fruits, cinnamon, cardamom, fennel seeds, and coconut. (D) Teliya maah ki daal is cooked using mustard oil, desi ghee, and yoghurt along with a variety of spices, including bay leaf, black and green cardamoms, cinnamon stick, black peppers, cloves, cumin seeds, asafoetida, ginger, coriander powder, turmeric, and red chillies. (E) Kadhi consists of diluted gravy based on sour yoghurt thickened with besan (gram flour). (F) Khatta is usually made with kaale chane, tamarind, and jaggery in an iron vessel.
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

7. Fig. 6
(A) Patande, a festive dish of chiefly Chamba and Sirmaur districts, is made from rice flour and looks like a conventional hotcake. (B) Siddu, a steam-cooked fermented dish resembling bread and is normally eaten with ghee (clarified butter), dal (lentil broth), or with chutney and is a delicacy of mainly Kullu, Shimla, and Lahaul-Spiti. (C) Ainkulu, also called askalu, is a festive dish made from rice flour slurry mainly in Bilaspur, Hamirpur, Sirmaur, and Solan districts. (D) Palda, a delicacy resembling kadhi, has a thick, smooth texture cooked along with potatoes and aroma of cardamom and mustard oil.
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions