Food in ParwanooThe Pahari food of the people in Parwanoo is simple, healthy and mouth watering. Both vegetarian and non vegetarian food is found in the daily cuisine. Apart from spicy food, people are fond of milk and dairy products too. As citrus fruits are abundantly grown in Parwanoo, the people love to consume apples and figs after meals.
Daily Meal in ParwanooThe meal cooked daily is simple and packed with nutritive elements. A typical meal in Parwanoo consists of chapatti or rice, vegetable curry, curd and lentil broth. There is a wide variety of vegetarian dishes such as Kaddu ka Khatta, Sepu Vadi, Guchhi Mattar and Bhagjery available. Pahari cuisine also includes some fermented recipes that are not only lip smacking but also nutritious.
Some of the famous fermented dishes that are widely consumed during marriages, festivals and special occasions are bhaturu, siddu, marchu, seera and babru, seera. Meat and fish is cooked with much spices and red chillies. Chicken Anaardana is a prominent dish of Parwanoo.
All meals are generally accompanied with various pickles. As fruits are widely cultivated in the region, fruits are prominent in the diets. People also consume a wide variety of dairy products. Tea is a favorite beverage of the people of Arki. In snacks, people like to relish Chana Madra and Bhatoora.
Cooking Method in ParwanooThe people of Parwanoo apply different cooking styles for different preparations. Use of spices is dominant in cooking. Some of the main spices are cardamom, cloves, red chillies and cinnamon.
Dhuni - It is a common cooking practice where a few drops of mustard oil are poured over a piece of burning coal which is then put in the preparation with a covered lid. After a few minutes, the burnt coal is removed before serving.
Sag - In this preparation, leaves are boiled and then ground to paste. The paste is further cooked and served.
Traditional Recipes of ParwanooKalan ke Pakode - It is a popular snack prepared with grass pea, mint leaves, coriander leaves and chopped onions along with spices. Kalan ke pakode is served with tamarind chutney or curd.
Bhruni - This dish is made from tender fig leaves that are boiled in an earthen pot and finally ground with chillies.
Chhachha - It is a sweet and sour dish prepared with equal quantities of raw mangoes and onions that are coarsely ground together. Sugar, salt and chillies are added before serving.
Barah ki Chutney - It is a side dish usually accompanied with meals. The chutney is prepared with a paste of brah flowers, basil leaves, coriander leaves, green chillies, sugar and salt.
Kangri Dham - Also called as traditional lunch, Kangri Dham is popular not only in Parwanoo but also in the other regions of Himachal Pradesh. It is prepared by special Brahmins or Botis. Special vessels are used for cooking. The cooking preparations begin a night before the occasion. The Kangri Dham includes many dishes like plain rice, Palda, Madra and Meethe Chawal or sweet rice. Kaale Chane ka Khatta is a unique dish of the Kangra Dham. All dishes are served to people sitting on the floor in rows.