CELEBRATING DHAM AND

IT‟S
POPULARITY IN TODAY‟S
SCENARIO: A CASE STUDY OF
WESTERN HIMACHAL
PRADESH

A project report submitted in partial fulfillment of the requirements for the degree
of Bachelor in Hospitality & Hotel management
by

AKASH KHARWAL

1841220006

Under the supervision of

MR.SANDEEP THAKUR

INSTITUTE OF HOTEL MANAGEMENT,

CATERING TECHNOLOGY & APPLIED
NUTRITION, YAMUNANAGAR
 CONTENTS

● CERTIFICATE BY GUIDE

● INTRODUCTION TO THE PROJECT

● OBJECTIVES OF THE STUDY

● STUDY AREA

✓ HIMACHAL PRADESH
✓ WHAT IS THE CULTURE OF HIMACHAL PRADESH
DHAM’S?
✓ WHAT IS KANGRI DHAM?
✓ FOOD FESTIVAL OF KANGRI DHAM.
✓ TYPES OF FOOD HERITAGES
AND HOW THESE DISHES ARE
PREPARED?
✓ WHAT IS HIMACHAL PRADESH
AND IT’S FAMOUS DHAM’S AND
HOW IS IT A TOURIST
ATTRACTION PLACE?
✓ WHAT ARE THE DIFFERENT TYPES OF TRADITIONAL FOODS ?
THE COOKING STYLE AND SERVING STYLE OF THE CUISINES.

● RESEARCH METHODOLOGY

● INTERPRETATION OF DATA

● CONCLUSION

● LIMITATION

● BIBLIOGRAPHY

● ACKNOWLEDGEMENT
 CERTIFICATE BY GUIDE

This is to certify that AKASH KHARWAL ,final year

student of B.Sc.(H&HA) has completed the Research
Project CELEBRATING DHAM AND IT‟S POPULARITY IN
TODAY‟S SCENARIO: A CASE STUDY OF WESTERN
HIMACHAL PRADESH
in partial fulfillment of the requirements as laid down by Institute of
Hotel Management Catering Technology & Applied Nutrition,
YamunaNagar (as per NCHMCT Curriculum requirements) for the
B.Sc. in Hospitality and Hotel Administration, during the academic
year 2018-2021.

Signature of Guide
Mr.Sandeep Thakur
 INTRODUCTION

Himachal Pradesh, state of India, in the extreme northern part of

the Asian subcontinent. It is bounded by Jammu and Kashmir union

territory to the northwest and Ladakh union territory to the northeast,

by the Tibet Autonomous Region of China to the east, and by the states

of Uttarakhand to the southeast, Haryana to the south, and Punjab to

the west. Himachal Pradesh occupies a region of scenic splendour in

the western Himalayas, offering a multitextured display of lofty snow-

clad mountains, deep gorges, thickly forested valleys, large lakes,

terraced fields, and cascading streams. Indeed, the name of the state is

a reference to its setting: Himachal means “snowy slopes” (Sanskrit:

hima, “snow”; acal, “slopes”), and Pradesh means “state.”

OBJECTIVE

● To prepare rich culture and traditions of himachal pradesh that are reflected in its cuisines
that encompasses a wide range of delicacies.

● To identify the food festival of Kangra district of Himachal Pradesh.To identify

the brilliant serving style with the perfect blend of spices.

● To identify the origins of these heritages. To show that they are much more than preserving and

excavating.

● To record the different traditional recipe and food items and importance of
ingredients used in the dishes and the fantastic serving style.
Himachal Pradesh

Himachal situated in the heart of the western Himalaya, identified as "Dev Bhumi" and is
believed to be the abode of Gods and Goddesses. The entire State is punctuated with stone
as well as wood temples. The rich culture and traditions have made Himachal unique in
itself. The shadowy valleys, rugged crags, glaciers and gigantic pines and roaring rivers
and exquisite flora and fauna compose the symphony that is for ever Himachal.

Himachal Pradesh came into being as a Union Territory in April 1948 as a result of
integration of 30 princely States spread over 27,000 sq.km. In 1954, when another C"class
state of Bilaspur merged in Himachal Pradesh, its area increased to 28,241 sq.km. The
position remained unchanged till 1966. On re-organisation of the State, the hilly areas of
Punjab were merged with the State, increasing its size to 55,673 sq.km. Himachal Pradesh
today is quoted as a successful model of not only hill area development but also for having
realised development in education, health and social services.

Principal Languages- Hindi & Pahari

Particulars-

Description
Area 55,673 sq.km

Population 68,56,509

Capital Shimla
Dham

What is the culture of Himachal Pradesh Dham's?

Dhaam is a traditional feast celebrated in the Indian state of Himachal Pradesh.[1][2] Dhaam is prepared
and served on every joyful event or celebration in the family. Temples also serve Dhaam on most of the
religious festivals or auspicious dates.

Himachali food varies from region to region. The cuisine of Himachal Pradesh is largely based on the
climate and topography of the state. While the everyday meal is the usual dal-chawal-subzi-roti, special
dishes are cooked during festive occasions. Amongst festive food, the traditional meal, Dham (lunch serve
in traditional occasions) finds instant mention. The traditional Dham is celebrated with great enthusiasm.
The dham offers one with an opportunity to be acquainted with the various delicacies of the state.
Dham is cooked only by botis (a particular caste of Brahmins who are hereditary chefs). Preparation for
this elaborate mid-day meal begins the night before. The utensils used for cooking the food are normally
brass ones called "Batohi", "Baltohi" or "Charoti" in local languages. It is served in courses to people wh
sit on floor. The food is served on leaf plates called pattal or pattlu( in local himachal kangra language). T
Dham includes plain aromatic rice, fried pulses or dal, spicy vegetable curry of red kidney beans and man
desserts to satisfy one's appetite.

The traditional dham differs in every region of the state. The typical menu for dham would start with rice
moong dal[dhotvin] and a madra of rajma(red kidney beans) or Chole ( chik pea) which is cooked in yogh
which is prepared in unique style by adding approximately twenty spices . This is followed by mash dal,
topped by khatta (sweet & sour sauce) made of tamarind and jaggery, the dham ends with the mitha bhat
(dessert) (Bhatt means rice in himachali language) – sweet rice or mithdee (made of boondi or bread crum
etc.).
Dham is a mid day meal served to the people in himachali culture on the occasions of marriage, birthday
party, retirement party or any religious days. In dham firstly cooked rice and a type of dal called moong d
is served. After that a kidney bean shaped pulse known as rajma (madra) is also served and then palda,
khatta, maa ki daal and At the end meetha bhatt which means dessert is served including kheer made up
rice, milk and sugar. It is different in every district. Mandayali Dham is delicacy of Mandi district, Kulvi
Dham and Kangri Dham are famous in Kullu and Kangra respectively.

Different Types of Dham's

This diversity in the culture and traditions is also reflected in the traditional dham of each region, which
gives them an exclusive place in the Himachali cuisine. The following are the famous dhams of Himachal
Pradesh: Kangri dham, Mandyali dham, Chambyali dham, and Bilaspuri dham.

Chamba, one of the most beautiful regions of Himachal Pradesh,was saved by the mighty Dhauladhars from the
successive waves ofMuhammadan invasion. When just like the plains in Kashmir,Sikandar Butshikan ruthlessly
destroyed the temples built by Lali-taditya and his successors, the sacred mountains of Dhauladharsprotected
Hinduism and Chamba till eternity. The brazen-carvedcedar wood idols of Meru Verman at the ancient shrines are
the glorious testaments of the same. Thanks to the mighty snow-clad mountain barriers for even protecting the
Himachali cuisine, which since the Vedic era has remained intact and untouched by the Islamic cuisine. The legend
has it that the kings of Chamba were the de- scendants of Kusha, the son of Lord Ram. It is said that Raja
Merucame from Ayodhya at an early age and conquered the mountains. King Jaisthambh, one of the descendants o
Raja Meru, was so bewitched by the Kashmiri foods that he wished to recreate those Kashmiri dishes in the local
Chamba tradition with the complete yield of the province, to be offered to the local Goddess for her benevolence. In
that period, Chamba was known for rajmah (red kidney beans), a variety of spices, and milk. The unification of the
style of cooking of Chamba and Kashmir and the amalgamation of the local crops led to the creation of a novel dish
madra, and hence, dham came into the fore. Madra is cooked in ghee/oil, and the uniqueness of this dish lies in its
taste, wherein it is possible to perceive all the unique flavors individually, without the over- whelming flavors of
onions and tomatoes .Legends have it that the now famous Kangri madra was brought by the brides of Chamba to

Kangra. However, owing to the local unavailability of rajmah, it underwent a transformation and kabuli
chana/chhole (chickpea), instead of rajmah, is now used to prepare the now famous Kangri madra. In fact, the
madra has become a cuisine technique. Almost every district of Himachal Pradesh has its own unique madra being
served dhams from time immemorial.
Preparations of dham Firewood required for cooking food is called “samdah”. The village priest suggests
an auspicious date, months before dham'sactual date, and all the villagers are invited on that day. Men cu
thefirewood, and women cook food for them while singing folk songs.Cooking authentic Himachali cuisine
is an extremely laboriousand time-consuming task, which generally takes approximately 12hours for
preparation.. As dham in ancient times was offered to Gods in the temples, and owing to the caste system
and some religious customs prevalent at that time, only a group of Brahmin cooks known as “botis” used
prepare the dham. For many cen-turies, these botis have preserved the secret recipes of the dham and hav
handed them to their younger generations just by the word of mouth. Even now, every village has a boti o
its own, who cooks authentic dishes to be served as a dham during festivals and com- munity functions.
Botis usually wear a dhoti and cook/serve the whole dham barefoot and are very strict about the hygiene
and sanitation inside the kitchen, so much so that during the preparation of dham, people must enter the
kitchen barefoot and have to first clean their hands, only then work is assigned to them [5,6]. In ancient
times, after the completion of dham, every boti was given a bagful of wheat for his services.

Dham cooking room/rasialu The temporary kitchen is usually built outside the main house with bamboo sticks
as main pillars and steel sheets as roof. The preparations for dham begin a night before when all the containers
are collected from people in the village/town. In the morning, every villager brings milk and buttermilk to the
temporarily created kitchen; being an agrarian society, most of them have these things in abundance at home.
Many times, some vegetables such as pumpkins and so forth are also arranged within the villages, depending on
the season. After finishing their work at home, all villagers come together and help botis in cutting vegetables
and arranging other stuff such as spices and so forth. Almost every family in the village participates in this
work. The food is cooked in a long 6 2 feet trench with the help of firewood. The deep trench with fire is called
“

char” or “tiun” and has various other names (Fig. 1B). As already discussed, firewood used for cooking dham
and dry wood are arranged few weeks in advance. Before preparing the dham, botis worship the char/tiun and
then start the cooking process. Cooking and serving style Thick copper and brass vessels called “Charoti” or
“Batloi” with broad base and narrow opening are used for cooking whereas iron cauldrons (kadhai) are used for
preparing khatta. The thick base metal vessels are good conductors of heat, and their narrow shape helps in
keeping the food warm for a long time. Mostly, every house in a village/town has such utensils, and they are
collected 1 day before in the temporary kitchen. The food is then slow cooked on firewood, which imparts the
dham a unique flavor, and the flame from the wood kills all the possible germs [2,5,6].Following the Vedic
traditions, the food is served in leaf plates called pattals to people sitting in painth/lines on the ground (Fig. 1C).
The message of universal brotherhood is witnessed during the feast as people irrespective of their status are
seated in the lines feasting from leaf plates. The plates are made ofdried leaves of tour/sal or banyan trees,
weaved together with thin pleats of bamboo wood and, thus, are biodegradable and environment friendly [2,3].

Like the cooks, the people serve food barefoot.The food is consumed using hands, which helps the people to
decide the suitable heat required for consumption. The personresponsible for filling water, cleaning, and
washing utensils is called panihara, and it is his duty to clean the painth area after each batch finishes partaking
food. Famous dhams Himachal Pradesh is a state which encompasses a plethora offlora and fauna. One
witnesses distinct culture and dialect after crossing a few miles in the hilly state. This diversity in the cultureand
traditions is also reflected in the traditional dham of each region, which gives them an exclusive place in the
Himachali cuisine.The following are the famous dhams of Himachal Pradesh: Kangridham, Mandyali dham,
Chambyali dham, and Bilaspuri dham (Fig. 2).6.1. Kangri dham Each district has a different dialect and culture,
which in turn is reflected in its food. Kangra district, famous for its picturesque landscape and forts, has an
equally famous cuisine as well. The age-old traditional dham adds to the beauty of the district.The preparations
generally start the previous night. The chief ingredients used in the dham are mustard oil, spices, and curd
whereas onions, garlic, and tomatoes are avoided. It is said that the gravy prepared with curd helps in better
digestion.The feast starts at 12 in the noon and continues till 4 pm in the evening. The typical menu for dham
starts with rice and the main dish of the dham, i.e., moong dal (green gram) and rajma (red kidneybeans) or
chhole (chickpea) madra. The gravy is made by cooking khoya and dahi in ghee until the consistency is reduced
to a great extent. This is followed by a dish cooked by mixing three types of dalsdmoong, urad, and masoordand
is called the “maash” dal. Legend has it that this combination of complementary nutritional elements can be
found in the 1,500 year-old Aryan literature and was consumed by them. The dal is made by the dhuni
technique wherein, the mustard oil is poured over a piece of burning coal.
Detailed distribution of traditional dhams in Himachal Pradesh, India.

and is placed in the dal and covered for some time to give the smokyflavor. The maash dal is capped by
khatta (sweet & sour sauce) madeof tamarind and jaggery, prepared in an iron vessel. It is said that
khatta helps remove the fats of the madra, which is prepared in pureghee. The dham ends with the meeth
bhaat (sweet rice) or mithdee(made of boondi or bread crumbs, etc.) (Fig. 3). Dishes in a Kangri dham are
usually devoid of artificial colors andare a perfect blend of oils and spices essential for the body. Themenu
served meticulously in Vedic manner, which aids in better digestion.
Mandyali dham The rigor of taste, the sizzle of spices, and the vanity of cookingwith mounts of love is the
heart of Mandyali dham. It is a mealprepared to grace the occasions and the auspiciousness of
weddings.Sage Sushrut in “Sushruta Samhita” explained the proper sequenceof having meals and
mentioned the inclusion of all six rasas in thediet. He explained that one should start the food with a sweet
fol-lowed by sour and salty food, and in the end bitter and astringent food should be consumed for a soun
body and mind. This sequencecan be seen in the Mandyali dham wherein, one finds that it follows the
definition of a proper diet described in Ayurveda [3]. Unlike Kangri dham, here the starters begin with a
sweet dish,“Boondi ka meetha” (prepared from chickpea floor dipped in sweetsyrup along with dry fruits
The next item served is sepu badi, theain component of the dham, which is prepared from fresh
spinachleaves and badi. Badi is prepared from maash (black lentil) andchana dal (Bengal gram), which is
then deeply fried with the gravyof coriander and spinach leaves, thus giving it a sweetesour taste.Then
comes kaddu ka khatta (prepared from pumpkin), havinga blend of sweet and sour taste, followed by kolt
ka khatta (prepared from horse gram). It is sour in taste and is mixed with rai powder (mustard seed
powder), which gives it the pungent taste.Then comes maah ki daal (black lentil), having a bitter taste or
dhule maah (split black lentil) cooked in desi ghee, which is a specialty of
Mandi and in the end, jhol, which is an astringent, prepared from curd and water in a mud pot. In local
terms, it is said “the foodwouldn't digest until a glass of jhol is not drunk” and goes in accor-dance with
Ayurveda. Moreover, as it contains buttermilk, which isa rich source of Vitamin B12, calcium,riboflavin,
and probiotics, itstrengthens the digestive system and immunity of the body. Chambyali dham Chamba is
an ancient Himalayan Kingdom located in the state of Himachal Pradesh. It is the second largest district
(area wise), having a great past and is better preserved than any other ancient kingdom in the Himalayas.
To add to its beauty and uniqueness, as already described, Chambyali dham is mainly famous for rajmah
madra. This rare delicacy is believed to be gifted to the entire state by Chamba. According to the locals, a

Chamba bride had introduced this dish in Kangra where it is now prepared with variations as per the
availability. Here, the dham starts with the serving of rice and auriyali moong
daal, followed by the main delicacy, the rajmah madra, which is served by the head boti. Then a sweet dis
usually meethe bhaat, is served followed by teliya maah ki daal, and kadhi, and in the end
khatta is served.6.4. Bilaspuri dhamThe Bilaspur district situated in Satluj valley in the outer hills is
famous for its forts, fairs, and festivals. Fairs and festivals are notonly entwined in the day-to-day lives of
the general public but alsothey are their traditional customs and hence, celebrated with a high
civic sense of associations and social discipline. Various types offairs and festivals are celebrated almost
throughout the year, with acommon cuisine, the bilaspuri dham, locally called as bhati, kaaraj,
or jug. Highlights of the bilaspuri dham are moong dal cooked in ghee,serving as a rich source of
carbohydrates; simple urad daal and tur daal cooked in the mouth-watering white mustard paste, followe
by spicy sebu badi. Adding to the savory menu is khatta, which isunique as it consists of pumpkin,
chickpeas, tamarind, and jaggeryfollowed by the kadi pakoda which is a must. In the end, a sweetdish
bundi ki daal is served glazing the feast with irresistible kaleidoscopic colors.6.5. Other dhams Around
Hamirpur district, raw mustard oil is added to the dishes during the cooking process, which helps in
providing a special pungent flavor to the dishes. Onions and tomatoes are added to the dishes in very smal
amounts around Hamirpur; however, curd is added in abundance. Dried apricots are used for preparing
khattas; dalda ghee, tomatoes, and curd are used for preparing traditional madra in Hamirpur region. In
Kinnauri dham, rice is served along with puri, halwa, and seasonal vegetables. There is also provision of
liquor and mutton forthe guests [8]. In Lahaul and Spiti district, rice is served along with chana dal
(Bengal gram), rajmah (kidney beans), chole (chickpea), gobhi aaloo ki sabzi (cauliflower and potato
vegetable), andmutton. In Sirmouri dham, rice, maah ki daal, pude, jalebi, halwa, andshakkar are served
in dham. Patande, ainkulu, and sidu (Fig. 4) aresome of the famous foods of Sirmaur district. In Una, rice
chanadaal, rajmah, maah ki daal along with palda (Fig. 4) (similar to kadhi) find a special place in dham.
In rural Shimla, maah ki daal, chane kidaal, safed chane ka madra, jimikand (Yam), paneer, kale chane k
khatta, and sweets such as badana (Boondi) or small-sized gulab jamuns are served. In Kullu, safed chane
ka madra, kale chane ka khatta, chana daal, rajmah, maah ki daal, and meethe bhaat are served. In some
areas of Kullu, people also serve nonvegetarian food during their son's marriage.
 (A) Chhole madra is a popular Himachali curry made with chickpeas and yogurt and is slow cooked with
a variety of spices that provide a distinct aroma and flavor. (B) Maash
dal is prepared by mixing three types of dalsdmoong, urad, and masoordusing the dhuni technique to give
a smoky flavor. (C) Khatta is made of kaale chane, tamarind, and jaggery
and is cooked in an iron vessel. (D) Meethe bhaat is basically rice cooked with sugar/gur, saffron milk, an
dry fruits. The use of cinnamon, cardamom, fennel seeds, and coconut gives a distinct flavor to the dish.
The topographical and climatic conditions of this convolutedhilly state play a pivotal role in the
preparation of various tradi tional food items. The food is prepared in such a way that it can
retain the heat and provide essential energy to the inhabitants ofthis hilly terrain. Nutritional value of the
food of dham becomesthe focus of many studies. The entire dham is a rich source of vitamins such as
riboflavin and thiamin, proteins, and carbohydrates. Unlike the modern cooking methods, chemical
preservatives and artificial colors are avoided, thus making dham a composite nutritious diet.

(A) Boondi/badane ka meetha is a traditional delicacy prepared from chickpea flour dipped in sweet syrup
along with dry fruits. (B) Sepu badi is prepared from urad (blacklentil) and chana dal (Bengal gram)
and is cooked in curd along with spinach. (C) Kaddu ka khatta, a simple, yet delightful recipe, is made
by combining tender pumpkin piecescooked in indigenous Indian spices and has a perfect blend of
sweet and sour taste. (D) Mah ki daal cooked in desi ghee is a specialty of Mandi dham. (E) Jhol is
prepared from rice,curd, and spices, which is boiled in a mud pot and is a delicacy of Mandi and
Hamirpur districts.
A) Auriyali moong dal, which is made chiefly with mustard seeds (known as “auri” in Himachal), is stir fried
and is relatively dry and sour in taste. (B) Rajmah madra is apopular Himachali curry made with rajmah and
yoghurt along with desi ghee and few spices, providing a unique aroma and a distinct flavor. (C) Meethe bha
is basically rice cookedwith sugar/gur, dry fruits, cinnamon, cardamom, fennel se mooneds, and coconut. (D)
Teliya maah ki daal is cooked using mustard oil, desi ghee, and yoghurt along with a variety of spices,includi
bay leaf, black and green cardamoms, cinnamon stick, black peppers, cloves, cumin seeds, asafoetida, ginger,
coriander powder, turmeric, and red chillies. (E)Kadhi consists of diluted gravy based on sour yoghurt
thickened with besan (gram flour). (F) Khatta is usually made with kaale chane, tamarind, and jaggery in an
iron vessel.
A) Patande, a festive dish of chiefly Chamba and Sirmaur districts, is made from rice flour and looks like a
conventional hotcake. (B) Siddu, a steam-cooked fermented dishresembling bread and is normally eaten with
ghee (clarified butter), dal (lentil broth), or with chutney and is a delicacy of mainly Kullu, Shimla, and
Lahaul-Spiti. (C) Ainkulu, alsocalled askalu, is a festive dish made from rice flour slurry mainly in Bilaspur,
Hamirpur, Sirmaur, and Solan districts. (D) Palda, a delicacy resembling kadhi, has a thick, smooth texture
cooked along with potatoes and aroma of cardamom and mustard oil.
How Himachal Pradesh is a Tourist Attraction Place?

• Home India TourismHimachal Pradesh

• Himachal Pradesh Tourism
Himachal Pradesh: India‟s Snow-Kissed Land Himachal Pradesh, India‟s snow-laden province, is the 21st largest
state in India and there are records to show that this hilly region has been inhabited since pre-historic times. All
through its history, the region has been ruled by local kings and empires.
The main occupation of the people is agriculture, horticulture and hydropower, all made possible because of the
several perennial rivers that flow through the state. It is the same rivers that have lent their charm to the picturesq
vistas that the land is dotted with.
The famed Silk Route of days of yore passed right through Himachal Pradesh, and connected
the far corners China, Tibet, Ladakh and Kashmir. And even today the Himachal tourism pulls
in tourists for its rich handicraf and culture, and the beautiful, undulating landscape with its
mountains, valleys and rivers.

Himachal Pradesh Tourism: A Quick View of

the state Capital Shimla and Dharamshala (its

winter capital) Official Language Hindi

Dial Code 177

Population 7.6 million (as of

2018) Currency Indian Rupee

(INR) Time Zone UTC+05:30

(IST)

Area 55,673 square km

Highlights Of Himachal Pradesh Tourism: Things To See And Do

There is much to do and see in Himachal Pradesh, and tourism in Himachal offers you myriad
opportunities to do exactly that which your heart desires. You can choose to relax and enjoy its stunning
beauty. Or you can spend a romantic getaway with the love of your life. Perhaps you wish to heed the
spiritual call and discover yourself. Or if you are an adventure junkie, the many winter sports options are
what will create the perfect holiday for you.

Places To Visit In Himachal Pradesh

Once you know what you wish to do in Himachal, it is simply a question of planning your itinerary. Along
with some of the more popular destinations like Kullu-Manali, Shimla, Dalhousie and Dharamshala, do g
on an offbeat vacation by picking one of these unexplored places:

Spiti + Tabo + Kaza Khajjiar Mashobra Kinnaur Chail McLeod Ganj Bir Billing Malana

TEMPLES

Himachal Pradesh is also known as the Land of the Gods. Nearly every town has its own deity, and each
has a rich mythological past. These sacred shrines attract devotees from across the world and also
contribute to tourism. When in Himachal, do try and visit these popular places of worship, among others.

• Sankat Mochan Temple

• Tara Devi Temple

• Hidimba Temple

• Nahar Singh Dhaulra

• Vyas Gufa

• Bhootnath Temple

• Wildlife

• The jungles of Himachal Pradesh offer a thrilling wildlife experience that is

unparalleled, simply because of the presence of rare wild animals that are
indigenous to this region. The state has numerous national parks and
sanctuaries where you can get a glimpse of these untamed creatures. You
can either go on a trek, book a spot on a safari or even camp out in the open
to truly enjoy the state‟s wildlife. Add these fabulous sanctuaries to your
itinerary.

• Kalatop-Khajjiar Sanctuary

• Daranghati Sanctuary

• Pin Valley National Park

• Chail Sanctuary

• Maharana Pratap Sagar Sanctuary

 • Great Himalayan National Park

• Shri Nainadevi Sanctuary

• Art And Culture

Himachal Pradesh is a fine example of the arts and culture of the hilly regions of
India. Its unique topography means it has developed its own distinct style of
handicrafts and that can be spotted across the state. Travel anywhere in
Himachal Pradesh and you should be able to pick up some amazing piece of this
beautiful land.

Leather craft

Embroidery

Paintings

Shawls

Metal work

Stone work

Rugs
Wood crafts

Traditional Jewellery
Himachal tourism also offer a long list of dances performed for various occasions, many in front of temple
and its presiding deity. People dress up in their traditional finery and dance to their heart‟s content.

Gugga Dance

Jhamakada Dance

Enchanting Lahauli Dance

Ghurehi

Dandras
 Thoda dance hu

Kullu Natti

Interesting Facts About Himachal Pradesh Tourism The UNESCO World Heritage Site Kalka-Shimla
Express runs through 806 bridges, 103 tunnels and 18 stations, along its 96 kms journey. At Malana, „The
Village of Taboos‟, outsiders are not allowed to touch any wall or belonging of the residents. Almost every
village in Himachal Pradesh has its own gods and goddesses. Asia‟s only natural ice-skating rink is found
at Shimla.The town of Khajjar has a lake with a floating island right in its centre.

Location

Himachal Pradesh is a mountainous state in the western Himalayas, and most of it lies in the foothills of th
Dhauladhar range. On its north is the state of Jammu & Kashmir, to its west is Punjab, Haryana lies
towards the southwest and Uttarakhand to the northeast. It rubs international borders with Tibet on the
east.Himachal Pradesh is a snow-laden land and it is spread across numerous valleys, with meandering
rivers, deep valleys, and stunning vistas. The perennial rivers Chenab, Ravi, Beas, Sutlej and the Yamuna
pass through the state, irrigating its fertile lands. Many adventure seekers are also drawn to Himachal for
the numerous sports activities that they can indulge in.

INTERPRETATION OF DATA
The tourism sector of Himachal Pradesh contributes 7% to the state GDP. Domestic tourist inflow in the
state reached 16.83 million in 2019, while foreign tourist arrivals reached 383,000. As of December 2019,
there were 3,679 registered hotels in the state.
 Tourist
Destinations Surveyed The destinations which were included in the study are given below. These destinati
were included, based on secondary research and after discussions with officials from MR division of Minis
of Tourism, Government of India.
CONCLUSION

Himachali dham is not just a feast but a conglomeration of distinct flavors presented in one complete form
The bounty of Himachali cuisine is attracting tourists from domestic and in- ternational levels. The
traditional preparation is untouched by the outside influence; however, the modernization is slowly and
gradually peeping inside the fort and corrupting it. Nowadays, the leaf plates are being replaced by paper
plates that are posing a great threat to the ecotourism. The easy access to chemical colors, readymade spic
and fast foods has led to the degeneration of the traditional knowledge in a common folk's household. The
lack of commercial availability and gradualdecadence of the traditional practices has led to the extinction
the age-old knowledge regarding the cuisine and nutritional value of the food. The state tourism departme
has taken up the task to revive the traditional dham and put it on the map of the world and to save the
traditional feast for the future
LIMITATIONS

1. Small universe
The Universe for this study is too small therefore the findings may not truly represent the conditions in the entir
industry.

2. Problem of Accessibility

It was very difficult in approaching the executives as they would be busy, Despite prior appointments, they wer
inaccessible at times being engaged elsewhere.

3. Constraints of time
The respondents due to non availability of time could not discuss many aspects of the topic in depth.

4. Lack of Interest
Many respondents were just not interested in interacting as they considered it to be a waste of time, a non lucrat
approach. This negative approach was quite impairing.
BIBLIOGRAPHY
Magazines, Newspapers, Books, Internet.
[1] Sharma N and Singh A. An insight into traditional foods of north-western area of Himachal Pradesh.
Indian J Tradit Knowl 2012;11(1):58e65.

[2] Thakur N and Bhalla TC. Traditional foods and beverages of Himachal Pradesh.Indian J Tradit Know
2007;6(1):17e24.
[3] Goel S, Arya D, Negi V, Nariyal V, Shinde P and Sharma OR. Dham (Traditional feast of Mandi in
Himachal Pradesh) a complete food with Ayurvedaperspective. Int J Adv Res 2017;5(2):389e93.

[4] Tamang JP. Indian dietary culture. J Ethn Foods 2016 Dec 1;3(4):243e5.[5] Katoch M. Centuries-old
recipes & cooking methods: we unravel a unique Hima-chali kitchen secret for you [Internet]. 2017 [cited
Aug 2017].

[6] Kumar A. The Mandyali Dham: celebration of taste [Internet]. 2016 [cited 26Aug 2017].

[7] Roy R. My best meal in Himachal Pradesh: Kangri dham. [Internet]. 2015 [cited26 Aug 2017].

[8] Thakur A. Himachal Pradesh cuisine. [Internet]. 2014 [cited 26 Aug 2017].
 Acknowledgement

This project entitled “CELEBRATING DHAM AAND IT‟S POPULARITY IN TODAY‟S SCENARIO: A
CASE STUDY OF WESTERN HIMACHAL PRADESH” prepared by me has been possible owing to the
relevant data and information collected from different sources like website, newspaper and through
personal investigation.
For this project work, I would like to thank my Guide Mr.SANDEEP THAKUR in particular for his
valuable and complete guidance in preparing the project report.
I finally express my gratitude towards my loving parents, from whom I have received encouragement and
support from time to time in completing this project report in time.