Before introducing the cuisines in Shimla and Delhi, a Himachali five-day food revival workshop was organised last month at Clarkes by hiring cooks from the areas where these dishes originate.
In Kangra, a typical menu is served in courses during "dhaam" or community kitchen.
It starts with rice, moong dal, green lentil broth, and a madrah of rajma, red kidney beans cooked in yoghurt.
This is followed by boor ki kari and mash dal, a dark lentil. A sweet and sour sauce made of tamarind and jaggery called "khatta" complements the meal.
The "dhaam" normally ends with the sweetened rice.
A Himachali meal for two in the Oberoi hotels would cost between Rs.1,500-2,000 (without alcohol).
