Rooted IN Tradition: Himachali Dham Cuisine and Sustainable Food Practices

Himachal Pradesh is famous for its divine and pristine beauty. Himachal’s diverse geographical and cultural heritage serves for the diverse cuisines. Cultural heritage and indigenous gastronomy stand as fundamental facets of a locale's identity, encapsulating its historical narrative, societal norms, and ethos. Himachali Dham, a traditional culinary affair indigenous to Himachal Pradesh, India, not only entices the palate but also functions as an emblem of the region's profound cultural legacy. Dham represents a customary midday meal offered to individuals within the Himachali community during ceremonies such as weddings, birthdays, retirements, or religious observances. In contemporary times, amidst apprehensions regarding food safety and environmental sustainability, the interest in investigating the alignment between traditional culinary customs like Himachali Dham and the tenets of sustainable food systems has emerged. This article underscores the significance of Himachali Dham within the framework of sustainable food practices, elucidating its cultural significance, nutritional merits, and prospective role in achieving sustainable goals.

What is meant by Sustainable Food Practices?

Sustainability in the twenty-first century is essentially the ability of the planet (with all of its resources) and humankind to coexist peacefully. In short, sustainability refers to the ability of future generations to meet their own needs without depleting the natural resources of the planet (Lewis, 2021).

Food sustainability encompasses more than just the food product. It depends on a number of variables, including the manner in which the food is grown, sold, packaged, and eaten. In recent years, the term "food sustainability" has started to appear more frequently. Sustainable foods are foods produced or processed in ways that can protect the environment and avoid wasting natural resources, without compromising the taste or quality of the products. A variety of techniques and strategies are included in sustainable food practices, with the goal of guaranteeing that food is produced, distributed, and consumed in a way that supports long-term environmental, social, and economic viability. This entails actions that lessen their negative effects on the environment, like cutting back on carbon emissions, preserving biodiversity, and using less water and soil. Furthermore, fair labour practices across the food supply chain, equitable access to nutrient-dense food, and support for regional food systems are all emphasised by sustainable food practices. In addition to fostering food security and resilience in the face of environmental challenges, individuals, communities, and organisations can help create a healthier planet by implementing sustainable eating practices. India is well-known for its diverse cuisine, which is celebrated by enjoying a special platter featuring flavours, ingredients, and cooking methods from each state. Delicious street food, home-cooked meals, and upscale restaurants can all be found throughout India, demonstrating the country's rich culinary diversity.

Himachali Dham as a Sustainable Food Practice and its Cultural Significance

Himachali Dham embodies a deeply ingrained cultural tradition within the state of Himachal Pradesh. The traditional observance of Dham is marked by fervent enthusiasm, providing individuals with a platform to acquaint themselves with the diverse culinary delicacies indigenous to the state. Dham consists of steamed rice along with several delectable meals, such as Khatte Chane (black gram), Retta (buttermilk), Rajma (kidney beans) ka Madra, and others. Meetha bhatt (sweet rice) is offered as dessert at the end of the meal. The distinct aroma and flavour are a result of the traditional regional cooking methods and particular ingredients. Dham cooking is only done by botis, a certain Brahmin caste with ancestral culinary skills. The elaborate preparations for this large midday meal begin the night before. The cooking procedure is carried out with brass utensils, and the result is a well-planned dinner that is presented to seated diners on the floor in successive courses. The traditional dish for serving the meal is a leaf plate, or pattlu/ pattal in the local dialect, crafted from the leaves of sal and Banyan trees (Govt. of Himachal Pradesh, n.d.).

Types of Himachali Dham

Dham is an intrinsic component of Himachali customs. Himachali Dham is more than just a symbol of tradition; it is also a symbol of practical “Vedic” wisdom, making it famous not only in Himachal Pradesh but also around the world. It is claimed that dham was originally served in temples as prasad, and so the entire meal is satwik. It is prepared avoiding garlic and onions and using dahi (curd/yoghurt), khoya (milk solid), and a unique mixture of spices. The culinary practices of Himachal Pradesh are primarily influenced by the region’s climatic conditions and geographical features. Every region of Himachal Pradesh has its own kind of dham.

1.Kangari Dham: Kangari Dham (Kangra District) is the most famous dham. In a Kangri dham, the dishes are typically free from artificial colours and comprise a harmonious fusion of oils and spices that are beneficial for health. The menu is served with precision in accordance with Vedic practices, promoting improved digestion. The distinctive feature of the Kangri Dham is the inclusion of Telia Mah, a preparation of black lentil dal enriched with ghee and delicately seasoned with spices.

Accompanied by dishes such as chickpeas madra, kaale chane ka khatta (sweet and sour black gram), and assorted curries served alongside rice, this culinary ensemble also incorporates moong dal in select recipes. Additionally, the Kangri Dham employs the Dhuni technique, wherein mustard oil is drizzled over a piece of smouldering coal placed within the dish, imparting a characteristic smoky flavour.

2.Mandiyali Dham: In Mandi District, the inclusion of dhuli urad ki dal (Black gram) distinguishes Mandiyali Dham as a notable culinary offering. According to tradition, Mandiyali Dham adheres to the Ayurvedic principle of meal sequencing, wherein the sweet dish is prioritised as the initial course. The centrepiece of the dham, sepu badi, which is made with fresh spinach leaves and badi, is served next. Bengal gram (chana dal) and black lentil (maash) are combined to make badi, which has a sweet-sour taste after being thoroughly cooked in a gravy made of coriander and spinach leaves.

3.Chambayali Dham: In Chamba district, Rajma Madrah (kidney beans cuisine) is the main delicacy of this Dham. Auriyali moong dal, teliya mah ki dal, kadhi, Khatta and in the end, meethe bhaat, is served.

4.Other: Sirmouri Dham features a spread of rice, maah ki daal, pude, jalebi, halwa, and shakkar, while notable dishes of Sirmaur district include Patande, ainkulu, and sidu. In Kinnauri Dham, the meal typically consists of rice served alongside puri, halwa, and seasonal vegetables, complemented by offerings of liquor and mutton for guests. Conversely, in Lahaul and Spiti district, the menu includes rice paired with chana dal, rajmah, chole, gobhi aaloo ki sabzi, and mutton (Tanwar M., Tanwar B., Tanwar, Kumar R.S., & Goyal, 2018).

Contribution to Sustainable Development Goals

Himachali Dham exhibits alignment with multiple United Nations Sustainable Development Goals (SDGs), notably Goal 2 (Zero Hunger), Goal 3 (Good Health and Well-being), Goal 12 (Responsible Consumption and Production), and Goal 13 (Climate Action). Through the advocacy of locally procured, seasonal fare, Himachali Dham bolsters support for small-scale agricultural producers, diminishes the carbon footprint linked with extensive transportation networks and industrialised farming methods, and encourages responsible patterns of consumption and production. Moreover, the safeguarding of traditional gastronomic customs like Himachali Dham contributes to the preservation of cultural heritage, thereby advancing Goal 11 (Sustainable Cities and Communities) by fostering cultural diversity and bolstering social cohesion within communities.

● Nutritional Value and Locally Sourced Ingredients:

Himachali Dham is nutritionally valuable as it incorporates locally sourced ingredients and employs balanced culinary techniques. This traditional meal encompasses a diverse array of grains, legumes, vegetables, and dairy products, furnishing essential nutrients like carbohydrates, proteins, vitamins, and minerals. Notably, dishes such as kidney beans (rajma), lentils (dal), and seasonal vegetables abound with dietary fibre, vitamins, and antioxidants.

For instance, Black gram has exceptional nutritional value, characterised by elevated levels of protein (25g/100g), potassium (983 mg/100g), calcium (138 mg/100g), iron (7.57 mg/100g), niacin (1.447 mg/100g), thiamine (0.273 mg/100g), and riboflavin (0.254 mg/100g) per 100 grams. Also, Buttermilk is a rich source of Vitamin B12, calcium, Riboflavin and probiotics which help strengthen the digestive system and the immunity of the body (Goyal, 2017).

Furthermore, the utilisation of traditional cooking methods like steaming, boiling, and minimal oil usage helps maintain the nutritional integrity of the ingredients. In contrast to modern cooking techniques, Himachali Dham abstains from the use of chemical preservatives and artificial colours, ensuring a composite and nutritionally rich diet. Ultimately, Himachali Dham promotes a well-rounded and nourishing diet, underscoring the region’s commitment to cultural heritage and dietary well-being.

One of the key principles of sustainable food practices involves advocating for nutritionally dense diets while mitigating environmental consequences. Himachali Dham serves as a prime illustration of this principle by showcasing a wide assortment of dishes cooked from locally sourced ingredients, many of which are endemic to the area. Ranging from nutrient-dense grains such as barley and buckwheat to organically cultivated vegetables and legumes, Himachali Dham underscores the utilization of seasonal, regionally abundant resources, thereby promoting dietary variety and reducing ecological impact. By sourcing ingredients locally, Himachali Dham reduces dependency on external food sources and strengthens local food systems, thus contributing to food security.

● Environment-Friendly Practice

Himachal Pradesh stands as a pioneer in environmental conservation by enforcing a longstanding ban on plastic polythene bags usage since 2009.

In 2018, the Himachal Pradesh government banned thermocol plates and glasses and plastic water bottles of less than 1 litre capacity. This discouraged the practice of using plastic water bottles and thermocol plates in functions.

The leaf plates, known as pattal, are crafted from leaves of auspicious plants such as Taur (Bauhinia vahlii), Tremal (Ficus roxburghii), or sal (Shorea robusta) intricately woven with thin bamboo wood pleats, these plates are biodegradable and environmentally sustainable as well as being helpful in preserving the cultural heritage by providing employment to the locals (Sharma & Rana, 2023).

● Social

In adherence to Vedic traditions, meals are served to individuals seated in lines on the ground, referred to as painth (lines). This practice underscores the message of universal brotherhood, as individuals of all social standings dine together from leaf plates.

● Cooking style

Diverse cooking techniques are employed in dham cuisine, often centering on the slow simmering of ingredients over a gentle heat to foster flavour amalgamation and enhancement. The utilisation of traditional cookware such as brass or copper vessels serves to augment the taste and fragrance of the prepared dishes locally known as Charotti. Additionally, traditional methods such as manual pounding or grinding of spices play a pivotal role in shaping the unique flavour characteristics associated with Dham cuisine.

● Responsible Consumption

Himachali Dham is conventionally prepared in substantial quantities to cater to communal gatherings during festivities and significant events. This collective dining tradition effectively mitigates food wastage by guaranteeing the consumption of all prepared food, thus optimising food utilisation and mitigating the risk of food scarcity.

● Hygiene

Botis normally wear a dhoti and cook/serve the entire Dham barefoot, and they are quite particular about hygiene and sanitation within the kitchen, so much so that during the preparation of dham, people must enter the kitchen barefoot and have to first wipe their hands, only then work is allocated to them.

● Eating Style and Medicinal Benefits

In the traditional dining practice of dham, individuals utilize their hands as utensils, thereby enabling them to gauge the temperature of food prior to ingestion. This tactile approach purportedly serves to prevent oral blistering resulting from the consumption of excessively hot meals, as suggested by scholarly research.

Furthermore, dham cuisine is purported to harbour various medicinal properties. It is believed to confer benefits in addressing conditions such as throat ailments, blood irregularities, bronchitis, dermatological afflictions, as well as disorders associated with the liver and gallbladder. Additionally, the diet is purported to enhance blood quality, facilitate the treatment of otological infections, and mitigate issues pertaining to hepatic and splenic function. Moreover, the dietary regimen yields essential vitamins including riboflavin, niacin, thiamine, folate, and β-carotene, a precursor to Vitamin A. Notably, the inclusion of pumpkin in dham offers potassium, which is conducive for cardiovascular health.

● Culture and Heritage Preservation

The preservation and promotion of age-old culinary traditions like Himachali Dham are instrumental in safeguarding cultural heritage and promoting cultural diversity. This centuries-old culinary custom, which has been reverently and proudly passed down through the generations, represents the core of the Himachali identity. Himachali Dham also acts as a storehouse for intangible cultural heritage, preserving storytelling, folklore, and customs related to food consumption in addition to recipes and cooking techniques. Himachali Dham unites the past, present, and future generations in a celebration of culinary legacy and cultural continuity, serving as a beacon of tradition as communities work to preserve and promote their heritage. This endeavour cultivates community resilience and fosters interpersonal connections, crucial elements in combating food insecurity and advancing the goal of achieving Zero Hunger.

Conclusion

Himachali Dham exemplifies the utilisation of cultural heritage and traditional culinary practices to advocate for sustainable food methodologies. Through the appreciation of indigenous ingredients, the conservation of culinary customs, and the provision of holistic nourishment, Himachali Dham not only gratifies culinary desires but also embodies the ethos of sustainability, communal resilience, and cultural conservation. As endeavours persist to construct a more sustainable and impartial food ecosystem, it is imperative to safeguard and uphold the culinary legacies of yore, ensuring the accessibility of traditional flavours for forthcoming generations within a framework that prioritises both societal and environmental well-being.

References

Govt. of Himachal Pradesh. (n.d.). Kangri Dham. Retrieved from hpkangra.nic.in: https://hpkangra.nic.in/kangri-dham/#:~:text= The%20Dham%20includes%20plain%20aromatic,party%20or%20any%20religious%20days

Goyal, S. (2017). DHAM (TRADITIONAL FEAST OF MANDI IN HIMACHAL PRADESH) A COMPLETE FOOD WITH AYURVEDA PERSPECTIVE. International Journal of Advanced Research, 5(2), 389-393. Retrieved from https://www.researchgate.net/publication/ 314103795_DHAM_TRADITIONAL_FEAST_OF_MANDI_IN_HIMACHAL_PRADESH_A_COMPLETE_FOOD_WITH_AYURVEDA_

PERSPECTIVE

Lewis, A. (2021, 06 25). Sustainable Food Practices: Choices & Importance. Retrieved from https://www.highspeedtraining.co.uk/ hub/what-is-food-sustainability/

Sharma, A., & Rana, V. S. (2023). Need of Innovative Role on Regional Food (Dham) in The Hospitality Sector of Himachal Pradesh. Emirati Journal of Business, Economics, & Social Studies, 2(1), 27-32. Retrieved from https://www.researchgate.net/publication/ 371509402_Need_of_Innovative_Role_on_Regional_Food_Dham_in_The_Hospitality_Sector_of_Himachal_Pradesh

Tanwar, M., Tanwar, B., Tanwar, R. S., Kumar, V., & Goyal, A. (2018). Himachali dham: Food, culture, and heritage. Journal of Ethnic Foods, 5(2), 99-104. Retrieved from https://www.sciencedirect.com/science/article/pii/S2352618117301476.