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Dhaam is a traditional feast celebrated in the Indian state of Himachal Pradesh, some parts of Punjab especially in Talwara and Mukerian region and Jammu region [1][2] Dhaam is prepared and served on every joyful event or celebration in the family. Temples also serve dhaam on most of the religious festivals or auspicious dates.

Himachali food varies from region to region. The cuisine of Himachal Pradesh is largely based on the climate and topography of the state. While the everyday meal is the usual dal-chawal-subzi-roti, special dishes are cooked during festive occasions. Amongst festive food, the traditional meal, dham (lunch served in traditional occasions) finds instant mention. The traditional dham is celebrated with great enthusiasm. The dham offers one with an opportunity to be acquainted with the various delicacies of the state.

Dham is cooked only by botis (a particular caste of brahmins who are hereditary chefs). Preparation for this elaborate mid-day meal begins the night before. The utensils used for cooking the food are normally brass ones called "batohi", "baltohi" or "charoti" in local languages. It is served in courses to people who sit on floor. The food is served on leaf plates called pattal or pattlu (in Kangri language and other Himachali/ Pahari languages). The dham includes plain aromatic rice, fried pulses or dal, spicy vegetable curry of red kidney beans and many desserts to satisfy one's appetite.

The traditional dham differs in every region of the state. The typical menu for dham would start with rice, sambhar and a madra of rajma (red kidney beans) or chole (chik pea) which is cooked in yoghurt which is prepared in unique style by adding approximately twenty spices. This is followed by mash dal, topped by khatta (sweet and sour sauce) made of tamarind and jaggery, paneer made by adding dahi and butter, curry, mukand bari, chohraiyan ka khatta. The dham ends with the mitha bhaat (dessert) (bhaat means rice in the Kangri Language and other Himachali/Pahari languages) – mithdee, a particular dish of sweet rice (made of boondi or bread crumbs etc.).

Dham is a mid day meal served to the people in Himachali culture on the occasions of marriage, birthday party, retirement party or any religious days. In dham firstly cooked rice and a type of dal called moong dal is served. After that a kidney bean shaped pulse known as rajma (madra) is also served and then palda, khatta, maa ki aaal (urad) and at the end meetha dhaat which means dessert is served including kheer made up of rice, milk and sugar. It is different in every district, mandeali dham is delicacy of Mandi district, kullvi dham and Kangri Dham are famous in Kullu district and Kangra Valley i.e. Kangra district, Hamirpur Distt and Una district respectively. Kangri Dham has been ranked best out of all

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Dham

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Dham (धाम) is a multifaceted term rooted in and , primarily denoting an abode or residence, especially a sacred site associated with a Hindu , as seen in prominent pilgrimage centers such as the . In the cultural context of , , dham refers to a traditional multi-course vegetarian feast served during auspicious occasions like weddings, festivals, and religious events, prepared by specialized chefs known as botis using time-honored methods.

Religious and Cultural Significance

In , dham symbolizes a divine dwelling place, emphasizing spiritual purity and pilgrimage as pathways to enlightenment and (liberation). The term extends to revered locations where deities are believed to reside, underscoring their role in devotional practices across . This connotation highlights dham's integral place in , where such sites foster communal worship and cultural continuity.

The Himachali Feast Tradition

The Himachali dham, originating from ancient temple prasad customs, adheres to Vedic satvik principles by excluding onions, garlic, and non-vegetarian elements, focusing instead on lentils, , , and spices for a balanced, nutritious meal. Preparation involves an elaborate 12-hour process using firewood in earthen trenches and brass vessels, resulting in dishes like (spiced chickpeas or lentils in ), palda (sweet-sour curry), and khatta (tangy lentils), served sequentially on leaf plates to seated guests in a communal setting that promotes social harmony. This feast not only nourishes but also preserves regional heritage, with variations across districts like Kangra and Chamba reflecting local flavors and Ayurvedic benefits, such as improved from its spice blends.

Overview

Definition and Etymology

Dham is a ceremonial vegetarian feast originating from , characterized as a multi-course predominantly featuring yogurt-based preparations, served during auspicious occasions such as festivals, weddings, and religious events. This traditional community emphasizes purity and is prepared exclusively by hereditary chefs known as botis, using local ingredients to create a balanced, aligned with Ayurvedic principles of incorporating all six tastes (rasas) in sequence. The term "Dham" derives from the Sanskrit word dhāma, meaning "abode," "residence," or "seat," often denoting the dwelling place of a or a sacred gathering space. In the Pahari cultural context of , it signifies a communal feast that embodies and spiritual nourishment, reflecting the region's traditions of shared s on plates (pattal) to foster bonds. Structurally, Dham is presented as a thali-style meal with typically 5-7 sequential courses, beginning with sweetened or lentils and progressing through yogurt-enriched curries, pulses, and preparations, culminating in a complete, nourishing repast that avoids non-vegetarian elements and promotes holistic wellness. Regional variations, such as Chamba Dham or Kangra Dham, adapt the menu to local produce while maintaining this core format.

Cultural Significance

Dham holds profound importance in the social and religious fabric of , particularly within Hindu traditions, where it serves as a ceremonial feast during weddings, festivals such as Shivratri and Navratri, and community gatherings, symbolizing prosperity through its abundant, multi-course vegetarian offerings and purity via satwik preparations free of onion and garlic. A key aspect of Dham's communal role is the pangat system, where participants sit in rows on the floor regardless of , , or , promoting equality and universal brotherhood in line with Vedic principles and fostering social cohesion during these events. Nutritionally, Dham exemplifies a balanced meal rooted in Ayurvedic principles, delivering proteins from lentils like black gram (providing approximately 25g per 100g), from yogurt-based curries, and carbohydrates from , which historically sustained the needs of mountainous communities with locally sourced, seasonal ingredients. As a of Himachali identity, Dham embodies through its generational transmission of recipes and rituals, recently documented by initiatives that highlight its role in preserving the state's culinary and social traditions.

History

Origins in Kangra

The origins of Himachali Dham are traced to the ancient Chamba kingdom in around the , where local rulers adapted elaborate feast traditions to align with vegetarian and satvik dietary practices. According to regional folklore, approximately 1,300 years ago, King Jaistambh of Chamba, impressed by the multi-course Kashmiri during a visit, commissioned cooks to develop a similar yet meat-free version using local pulses, rice, and yogurt-based gravies. This innovation laid the foundation for Dham as a complete vegetarian meal, emphasizing slow-cooked, spiced dishes prepared in brass vessels over wood fires to preserve nutritional value and flavor. In Kangra specifically, Dham emerged as "Kangri Dham" as a regional adaptation, distinguished by its use of indigenous ingredients like chickpeas in and lightly spiced black lentils, reflecting the area's agrarian landscape and temperate climate. This variant is believed to have developed through cultural exchanges, such as brides from Chamba introducing recipes. The feast's initial purpose was tied to communal and religious gatherings, served on biodegradable leaf plates (pattlu) to promote and humility. Hereditary chefs, or Botis, were tasked with its preparation, ensuring ritual purity by avoiding onion, , and non-vegetarian elements, which made it suitable for temple rituals and festivals. Early records in Kangra's oral traditions and cultural narratives describe Dham as a yogurt-centric offering that symbolized devotion and , evolving from elite royal meals to inclusive community events. This evolution underscored vegetarianism's prominence in the region's Hindu ethos, with the meal's structure—starting with and , progressing to protein-rich curries, and ending with sweets—designed to provide balanced during long ceremonial days.

Evolution and Spread

Following its foundational development in the Chamba Valley around the 8th century, Dham evolved as a ceremonial feast tied to royal courts and temple rituals, gradually incorporating locally available ingredients such as chickpeas and to reflect improvements in regional agriculture during the medieval period. As small principalities flourished across from the 16th to 18th centuries, the tradition expanded beyond its initial locales, with Botis (traditional cooks) disseminating recipes through royal patronage and inter-kingdom alliances, adapting dishes to suit varying terrains and produce like in higher altitudes. This era saw Dham solidify as a symbol of communal in hill kingdoms such as Kangra and Mandi, where agricultural advancements enabled the inclusion of diverse pulses and greens without compromising its satvic (pure) vegetarian ethos. The 20th century marked a pivotal phase of formal recognition for Dham, coinciding with Himachal Pradesh's elevation to full statehood on January 25, 1971, which spurred efforts to preserve and promote indigenous cuisines as markers of regional identity. This led to integrations into state-sponsored festivals and cultural programs, enhancing its visibility beyond private ceremonies, while ongoing pursuits for (GI) tags for Himachali food products—though not yet secured specifically for Dham—underscore broader initiatives to protect such traditions. Despite influences from the Mughal era's rich gravies and the British introduction of new ingredients like potatoes, Dham preserved its strict vegetarian purity, excluding onions, garlic, and meats to uphold Vedic principles amid encroaching external cuisines.

Preparation

Ingredients and Cooking Process

Dham preparation relies on a base of , known as dahi, which serves as the primary thickening and flavoring agent in many of its core dishes, providing a tangy, creamy consistency that aids digestion in the region's high-altitude climate. Key protein sources include various lentils such as chickpeas (kabuli chana), black gram (urad dal), moong dal, and (kidney beans), which are soaked overnight to soften and enhance digestibility. forms the staple carbohydrate, often prepared as steamed or sweetened variants, while fats like and add richness. Seasonal greens, such as and , may be incorporated for subtle earthiness in select elements. For purity, especially in its satvik tradition, Dham avoids onions, , ginger, and tomatoes entirely. The spice profile is intricate, typically involving over 20 aromatic elements to create a balanced, mild heat without overpowering the yogurt's tang; these include for color, and for warmth, (hing) to counter lentil , mustard seeds, red chillies, leaves, , , cloves, , fennel seeds, and , often augmented with amchur (dry mango powder) for subtle sourness. Other additions like for acidity, for sweetness in concluding dishes, and khoya or for creaminess round out the palette. The cooking process begins the night prior with soaking the lentils in to prepare them for absorption of flavors. On the day of preparation, communal setup occurs in open spaces, often using temporary kitchens, where specialized botis (cooks) oversee the execution. It unfolds over 4 to 6 hours of active cooking, though total preparation can span up to 12 hours, emphasizing slow methods to meld ingredients without dilution. Central to the technique is the use of large or vessels, such as charoti or batloi—broad-based pots with narrow necks designed for heat retention and even distribution—alongside occasional earthen pots for in yogurt-heavy components and iron cauldrons for acidic elements like tamarind-based curries. These are placed over a wood fire, fueled by local pine or forest wood in a shallow called rasialu or char, which allows for controlled, low-flame that infuses a smoky depth while naturally sterilizing the food. The sequence starts with tempering, or tadka, where or is heated in the vessel, followed by the addition of whole spices like , , bay leaves, , cloves, and to release their essential oils. Soaked lentils and pre-cooked (if applicable) are then layered in, with whisked gradually incorporated to form the base; continuous stirring is essential here to prevent , a common risk with under heat. Ground spices, greens, and additional liquids like or water are added sequentially, allowing flavors to build through slow on low flame without , preserving the lentils' texture and the dish's integrity. In some variations, a dhuni technique—smoking the mixture with and hot coals—adds a distinctive charred aroma. The process concludes with a final rest off the heat, ensuring the feast remains warm for serving.

Role of the Boti Cook

The Boti cook, a member of a hereditary caste originating from the Kangra region of , holds a specialized role in the preparation of Dham, a traditional multi-course vegetarian . This caste has preserved the intricate recipes and methods for centuries, passing them down through generations exclusively within their community. Trained from childhood, Botis learn the craft through oral traditions in temple kitchens, where they master the satvik (pure) cooking principles without written recipes, ensuring the meal's alignment with Vedic rituals. In their responsibilities, a team of Botis oversees the entire Dham feast, which typically serves 100 to 500 people during weddings, festivals, or community events, coordinating the preparation of 7 to 11 dishes from dawn using wood-fired outdoor setups. They maintain ritual purity by adhering to strict hygiene, cooking barefoot, and refraining from tasting the food during preparation, while chanting mantras to infuse the meal with spiritual sanctity. This process often involves traditional vessels like charoti for slow-cooking the yogurt-based curries, emphasizing the cook's intuitive expertise. Economically and socially, Botis have historically formed guilds that regulated their profession, receiving payment —such as bags of grains like —rather than cash, reflecting their elevated ritual status within Kangra society. However, their numbers have declined due to and shifting lifestyles, leading to efforts by some families to revive the tradition amid high demand for authentic Dham. The role remains traditionally exclusive to males.

Dishes

Main Savory Courses

The main savory courses of a Dham feast center on and preparations that provide protein-rich, flavorful elements, often bound by for a creamy consistency as described in the cooking processes. stands as the signature dish, a thick made from chickpeas or kidney beans () simmered slowly in a spiced gravy to achieve its distinctive creamy texture. The legumes are first soaked and boiled with whole spices like cloves, , and bay leaves, then integrated with whisked tempered with , , and , ensuring the yogurt does not curdle during the gentle cooking over low heat. This results in a mildly tangy, aromatic preparation that balances richness with subtle sweetness from the curd. Teliya Mah features whole black gram (urad ) lentils boiled until tender, then sautéed with ginger, , onions, and a blend of spices including , , and red chili, followed by a light tempering and finished with raw that imparts a tangy, aromatic profile through its pungent essence. This preparation adds a hearty, oil-infused depth to the meal. Sepu Vadi incorporates fresh (sepu) cooked with urad badi (sun-dried dumplings), offering a nutritious balance of greens and protein. The dumplings, made from ground urad and steamed before frying, are simmered in a curd-based seasoned with ginger, green chilies, and , providing a mildly spiced, earthy contrast to the feast's richer elements. Moong dal serves as a simple, tempered yellow lentil dish, prepared by boiling whole or split moong with minimal spices like and for a light, digestible option. Often enriched with mustard seeds (auri) for subtle tanginess, it acts as an introductory course to ease into the meal's progression.

Accompaniments and Desserts

In a traditional Dham feast, plain steamed , known as chawal, forms the foundational accompaniment, prepared from aromatic to provide a neutral base for the savory courses. This is served first and replenished as needed throughout the meal, allowing guests to mix it with the various curries. To balance the rich, spiced flavors of the main dishes, cooling yogurt-based sides such as dahi (plain ) or (a spiced drink, sometimes called rehru) are offered, aiding and providing a refreshing contrast. These are typically plain or lightly seasoned, emphasizing the region's reliance on for its qualities and tangy profile. Optional add-ons may include khatte chane, a sweet-sour black gram that adds a puckering tamarind-infused element. These sides enhance variety without overpowering the core meal structure. The feast concludes with desserts, prominently featuring Dham ki kheer, a creamy simmered in milk, sweetened with , and flavored with for a subtle aromatic finish. This traditional sweet provides a satisfying, warming closure to the multi-course experience. Portioning in Dham emphasizes abundance, with unlimited refills of rice and accompaniments available to guests, reflecting the communal ethos of hospitality where no one leaves unsatisfied.

Regional Variations

Kangra Dham

Kangra Dham represents the archetypal form of the traditional Himachali feast, originating in the fertile Kangra Valley and serving as the benchmark for Dham preparations across the region. This vegetarian multi-course meal emphasizes purity and communal sharing, typically comprising 6 to 7 dishes served sequentially to promote digestion and balance. The feast begins with plain rice accompanied by moong dal, a simple lentil preparation cooked without onions or garlic to maintain its sattvic quality, providing a light start to the meal. Subsequent courses feature madra, a signature yogurt-based curry made with chickpeas or rajma (kidney beans), simmered slowly with spices like cloves, cardamom, and cinnamon for a creamy, tangy texture. Following this is sepu badi, a curry of urad dal dumplings (badi) cooked in spinach (sepu) and yogurt, adding a subtle earthy depth. The menu progresses to accompaniments like chana dal or kadhi, a yogurt-flavored gram flour curry, before concluding with a sweet dish such as meetha bhaat, prepared with rice, jaggery, cardamom, and dry fruits for a mildly sweet finish. A hallmark of Kangra Dham is its heavy reliance on (dahi), which imparts a distinctive tangy flavor and acts as a base for several gravies, reflecting the valley's abundant dairy resources from its pastoral plains. All dishes are prepared using or , whole spices, and local pulses, avoiding , onions, and tomatoes to align with purity. The cooking process occurs over wood fires in a temporary outdoor kitchen called rasolu, utilizing 10 to 12 large brass or copper vessels known as charoti or batloi, which are pot-shaped with narrow openings to retain heat and flavors during slow . These vessels, essential for scaling the feast to serve 200 or more people, ensure even cooking for community events like weddings or festivals. Preparation begins the night before, with soaking of lentils and chickpeas, and no modern appliances like pressure cookers are used, preserving the traditional slow-cook method that enhances the balanced tangy-spicy profile derived from yogurt's acidity and spice blends. The preparation of Kangra Dham is exclusively handled by skilled cooks from the community, a hereditary group of chefs specializing in large-scale feasting. These botis, often led by an experienced head cook, oversee the entire process, adding masalas at precise stages to achieve harmony in flavors. Historically tied to temple rituals, Kangra Dham originated as prasad offered during religious ceremonies in Kangra's ancient shrines, where it was prepared solely for devotional purposes before expanding to social occasions. This connection underscores its role in fostering community bonds, with the feast served on disposable leaf plates (pattal) to guests seated on the ground, emphasizing and equality. The resulting flavor profile—mellow yet vibrant with tang from , mild heat from spices, and subtle sweetness in the finale—mirrors the valley's agricultural bounty and cultural ethos of moderation.

Mandi and Chamba Variations

In Mandi, adaptations of the traditional Dham feast reflect the region's royal heritage from the , resulting in approximately 5-6 courses served in a specific Ayurvedic sequence to balance flavors and digestion. This variation emphasizes local ingredients and includes signature dishes like sepu badi, a of steamed black dumplings in spiced gravy, alongside madra featuring red kidney beans in a creamy base, and sides such as kolka khatta, a tangy preparation. The feast often begins with a sweet boondi kameetha and concludes with a light jhol broth, maintaining the vegetarian core while adapting to Mandi's mountainous availability of lentils and tubers. Chamba's version of Dham builds on the Kangra origins but incorporates regional produce, featuring a structured progression of courses starting with and moong , followed by —a richer, yogurt-sweetened —boor ki kari, and maash (black lentils), ending with meetha , a sweetened infused with raisins and dry fruits. This adaptation highlights a fusion of local Chamba agriculture and historical Kashmiri influences, with khatta or mahni providing sour contrasts using or raw , and occasional inclusion of sepu badi for textural variety. Dham remains strictly vegetarian in Chamba. Across both districts, common modifications include smaller, terrain-suited portions suited to hilly lifestyles. Preservation efforts rely heavily on hereditary boti cooks, who transmit recipes generationally using traditional vessels and outdoor methods, ensuring authenticity amid modern demands. Local initiatives, such as community-led events by groups like Sristi Cooperative Society, further support revival through organized feasts that highlight original preparations.

Customs and Modern Adaptations

Serving Traditions

Dham is traditionally served on pattals, biodegradable plates crafted from dried Taur leaves (Bauhinia vahlii) woven together with bamboo strips, emphasizing sustainability and connection to nature. Guests are seated on the floor in long rows known as pangat or painth, a communal arrangement that promotes equality and unity among participants, often accommodating hundreds in large feasts. The serving follows a ritualistic sequence managed by specialized cooks called botis, who ensure equitable portions without precise measurements, starting with savory courses like and progressing to lentils, , and concluding with sweet rice to aid digestion. This structured progression symbolizes gratitude and abundance, with diners expected to consume all served food using only the right hand, leaving no leftovers on the plate to honor the preparation and avoid waste. The meal is often accompanied by folk songs and prayers, enhancing the spiritual atmosphere, particularly when Dham serves as prasad in temple settings. Following the feast, botis may prepare tudkiya bhat by mixing any collective remnants for guests to take home, while in temple contexts, the event concludes with an aarti ceremony and further distribution of prasad to invoke blessings. These midday feasts, typically commencing around 11 a.m. after preparations begin at dawn, align with Hindu customs favoring solar noon for communal meals to harmonize with natural rhythms.

Contemporary Practices

In urban areas like , traditional Dham preparation has adapted to modern lifestyles through eateries such as Himachali Rasoi, established in 2015 by former engineer Himanshu Sud, who learned the craft from botis (traditional cooks) to offer authentic Kangri and Mandyali variants for daily consumption by around 100 guests. Home cooks increasingly use pressure cookers for quicker versions, while diaspora communities serve Dham at cultural events, such as annual gatherings in , , and Dussehra celebrations featuring the feast alongside folk dances. Commercialization has boosted Dham's visibility through food festivals like the Kangri Dham in , a traditional multi-course feast highlighting regional Himachali during ceremonies and events. Tourism operators incorporate Dham into broader Himachal packages, often as part of cultural experiences in areas like and Manali, though, as of November 2025, no specific tag has been secured for Dham. The number of botis has declined due to youth disinterest and migration to urban jobs amid and the rise of buffet-style , threatening the lineage-based cooking passed down through generations. Revival initiatives include hands-on training at institutions like the Institute of Hotel Management in , where students prepare bulk Dham dishes such as madra and sepu badi using traditional vessels, equipping graduates for roles while promoting cultural preservation. Health-conscious adaptations address rising diabetes rates in Himachal's hilly regions by experimenting with low-oil versions of Dham components, such as Pahari madra made with chickpeas and reduced fat , though full feasts remain protein-rich and vegetable-focused without widespread superfood integrations like .

References

  1. https://www.wisdomlib.org/definition/dham
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  3. https://www.sciencedirect.com/science/article/pii/S2352618117301476
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  5. https://himachaltourism.gov.in/cusine/
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  29. https://www.instagram.com/reel/Cr2AfxRowqn/
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  37. https://www.freedomfromdiabetes.org/blog/post/pahari-madra-dish-from-himachal-pradesh/2775
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