25-years ago there was a limited variety of foods in Kullu Valley.
Paddy and maize were the main crops in mountains as climate was
favorable for growing these crops. Kodra (cereal) and Salyara
formed the daily meals of people. Kodra was considered to be an
energetic food as it contained iron. Salyara was believed to be
capable of being put to stock for decades of years and proved
beneficial for the regular consumers. During saja (local festival)
special food was cooked. It consisted of bhaturas, patrodu, vadas
Tea is the most popular drink served at any time. Milk, curd,
butter, lassi (a drink made out of curd) and ghee (purified butter)
are also consumed a lot. Milk, curd, butter and ghee were also
in the routine diet because every house had cows. The food has
everything to make a person healthy.
In functions and marriages cooking and serving is done in the
traditional way which is called 'Dham'. The menu is the same in
every function as it includes rice, madra (curd based dish), curry
(cooked beaten curd), raita (digestive, made of dry fruits with
mustard base), some pulses and sweet rice. Food is cooked by 'Boti'
(Brahmin Cook) in big brass utensils and every one sits on the
ground in rows to have food. Food is served by boties (people who serve the food) on Pattal (leaf plate).
made from wheat also formed the daily food of every one. Bhatura
(fermented flour bread), stuffed bhatura, Jatu (red rice) and
Kodra roti (cereal bread) were cooked in every house. Presently
these dishes are occasionally prepared by the people of Kullu
Valley. People are now growing a number of vegetables and grains
for domestic and commercial purposes. All kinds of foodstuffs
are also available in the market. Rice, Pulses, wheat and vegetables
form the daily food.
People of Kullu Valley make wine from barley and red rice in
their houses, which is known as 'Chakti' and 'Lugri' respectively.
Breakfast, brunch, lunch and dinner are called nhuari, klar,
dapohri and byali respectively.