Name: Aman Sharma, Sanjeeb Pal
Country: India

Year: 2020
Volume: Volume-5, Issue-1 (January-June)
Page Number: 41-46

It is an essential feature of local tourism promotion for a destination. The central functions of the tourism industry are to provide food experiences. Himachal Pradesh is also known for, the most delicious ethnic food of India. It is rich and varied, during festivals traditional foods are mostly cooked with the traditional cooking methods. Dham is a traditional festive meal, it is prepared with only lentil & dairy products served on plates of leaves, which is cooked only by botis. The people of these areas used locally grown grains such as millets, buckwheat and barley. In areas with a pastoral tradition, milk and its products are mostly used in cooking. The traditional cooking methods and knowledge handed down to the generation to generation. The traditional fermented pickles, viz. brinjal, lingri, peach, pear, plum, tomato, radish, carrot, chilli, garlic, mushroom, etc., have been consumed as a regular food. In fact, the madra has become a cuisine technique. Almost every district of Himachal Pradesh has its own unique madra being served in dhams.
The purpose of this paper is to explore and un touch recipe of Himachal Pradesh in front of general people and tourist.
Keywords: Culinary Tourism, Food, Festival, Promotion, destination.