Chandigarh Though Himachalis are spread throughout the tricity, they are mainly concentrated in areas like Dhanas in Chandigarh.
There are around 15 Himachal Sabhas, which play an important role in bringing Himachalis together on various cultural occasions. To name a few, Himachal Sarva Kalyan Kari Parishad, Himachal Maha Sabha and Himachal Manch are prominent among those.
Rajender Rana, president of the Himachal Sabha, said, “Cultural programmes keep us united.” Kehar Singh Koundel, general secretary of Himachal Sarva Kalyam Kari Parishad, said, “Better employment opportunities bring us here, but that does not stop us following the tradition.”
Festivals
Chet: (Dholru) is the first month of the lunar year and the first day of the month is celebrated with a belief to bring happiness and prosperity. Navratras: Durga Ashtami is of great importance all over the state. People visit nearest Durga temple to offer prayer during Navratras. Baisakhi: It is known as Bisowa in Kangra, Bissue in Shimla hills and Lisshoo in Pangi-Chamba. Haryali: It is also known as Shegtsum in Lahaul, Dhakhrain in Jubbal and Kinnaur. This festival is celebrated on the 1st Sawan — 16th July. A few days before the festival, seeds of five to seven kinds of grains are sown together in a small basket full of earth by any member of the family near the place of the household deities. Rakhi: It is known as Rakhrunya in Mandi, Salunnu in Sirmaur and Rakhpunya in Shimla. It is well known as ‘Rakhri’ in most of Himachal Pradesh. It is celebrated on the full moon in Shrawan. Chrewal: It is also known as Prithvi pooja in some places. It is celebrated on the Ist of Bhadon — middle of August. Jagra: A rite offered to any village deity, this is commemorated each year on the fourth day of the month of September. Phulech: Celebrated only in Kinnaur region in the month of Bhadon or in the beginning of Asauj. Sair: It is celebrated in the month of September in new Himachal. On the first day of the month and people worship their local deity. Jidjed: It is a religious festival, takes place in the month of October at ‘Thang-gyud Monastery’ Dusshehra: Celebrations of Dusshehra are thesame in all the places of India. Gochi: It is a festival organised in Gumrang Kothi in Keylong and adjoining areas, falling sometime in January or February. Lossar: This festival is celebrated in the entire tribal belt of Himachal Pradesh and in the Tibetan colonies at Manali, Shimla, Dharamshala, Solan and Baijnath. Halda: It is celebrated especially by the people of Chandra and Bhaga Valleys in December or January in Lahaul and Spiti district. It is like a Diwali festival for them.
Nawala: Gaddis of Kangra, Chamba, Mandi and Kullu celebrate this festival, when a household individually collects enough money for the celebration.
Cuisine
The preferred taste in Himachal varies from region to region. Non-vegetarian food, with a generous dose of spices like cardamom, cinnamon, cloves and red chillies, is very much the norm. The average Himachal kitchen churns out all sorts of meat, lentil and cereal preparations.
In the barren regions of Kinnaur and Lahaul-Spiti, there is more emphasis on locally-grown coarse grains like buckwheat, millet and barley. In areas with a pastoral tradition, milk and its products are liberally used in cooking. The staple meal is the usual dal-chawal-subzi-roti (the common north Indian meal of rice, lentil broth, dish of vegetables and bread), special dishes are cooked during festive occasions.
Famous Sidu is a kind of bread made from wheat flour. It is kneaded with yeast and the dough is allowed to rise for 4-5 hours. With a stuffing of fat it is first browned over a slow fire and then steamed.
In many parts of the state, ankalos made of rice flour are a festive dish. Patande (a sort of pancake) is a specialty in the Sirmaur area.
Dham: Festive Meal
Dham is cooked only by botis (a particular caste of Brahmins who are hereditary chefs). Preparations for this elaborate mid-day meal begins the night before. It is served in courses on epattalsi or leaf plates. In the Chamba region, the typical menu for a dham would start 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 a dark lentil (mash dal). Topped by khatta (sweet and sour sauce) made of tamarind and gur (jaggery), the dham ends with the mittha (dessert) — sweet rice, liberally mixed with raisins and dry fruits.
Source: Express News Service