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 fruit.
Cuisine