Sharma Dhaba - Mandyali Dham

09/06/2024

27/10/2023

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02/04/2021

03/12/2018

Since ages traditional Dham (community feast) is an integral part of celebrations in Himachal Pradesh but for the first time scientists have found that Dham of Mandi district also known as "Mandyali Dham" is a complete food with ayurveda perspective and now efforts are being made to patent on it.
Research conducted so far has shown that Mandyali Dham follows the definition of proper diet as described in ayurveda having all six rasa and is served in proper sequence. In Himachal Pradesh, functions and marriages are incomplete without the traditional community feast-Dham which is cooked only by hereditary chefs locally called as botis. It is for the first time study has been conducted on Mandyali Dham.

Preparation for Dham begins a night before and food is cooked in big brass utensils and everyone sits on the ground in rows to have food on leaf plates called as pattals.
A study was also conducted by the scientists of Regional Ayurveda Research Institute for nutritional disorders, Mandi, including Sumeet Goel, Deepshika Arya, Vineeta Negi, Vikas Nariyal, Prashant Shinde and Om Raj Sharma to know about various Ayurveda and scientific aspects of dham and its importance.


Study said that Dham prepared in the traditional way is an example of shadrasaahara (food with all six rasa) which is considered as a complete food as per ayurveda and also served in the proper sequence of rasa.

26/10/2018

Patrode: Colocasia Leaf Rolls

Patrode is a dish prepared by stuffing colocasia leaves with gram flour. the leaves look like an elephant's ear and are water repellent. They are also prepared all across India with different names, stuffing, and styles. After applying gram flour paste to the leaves in layers, they are then rolled and cooked in a pressure cooker with some water. After steaming it they are cut into small slices and fried in oil. After that, you can also preserve them for a few days in a refrigerator and take them with morning tea or chutney daily. You will not find them easily in Himachal even in restaurants but Himachali people love this cuisine a lot and mostly prepare it in their homes.

18/03/2018

Traditional 🙏🙏

16/05/2017

22/03/2017

http://inhimachal.in/news/himachali-dhaam-is-good-for-health/

इन हिमाचल डेस्क।। हिमाचल प्रदेश में दावत के दौरान दी जाने वाली धाम को खाने का मजा ही कुछ और है। विभिन्न व्यंजनों वाले इस भोज को हम चटखारे लेकर तो खाते ही हैं, अब पता चला है कि सेहत के लिए यह फायदेमंद है। एक रिसर्च में यह बात निकलकर सामने आई है। क्षेत्रीय आयुर्वेद …

23/08/2016

The Mandyali Dham : Celebration of Taste
The regior of taste , the sissle of spices, the vanity of cooking with mounts of love pored, these all things reside in the heart of Mandi , The Mandyali dham. It’s the meal prepared inorder to grace the occasions
The auspiciousness of weddings prevails from generations along with the pious meal DHAM,maintaining its own code of conduct like specific dress code dhoti, a ground sitting plan etc. So let us go on journey of taste and customs and explore the appetizing meal
Dham begins with the distribution of PATTALS made from banyan tree leaves used as a plate, the aroma n hot groomed rice enthralls the heart. The starters begins with sweet dish,Boondi ka Metha its deliciousness is seen when not even a single drop of jaggery is left on the plate. The next item giving Mandyali Dham a signia comes Sapu Badi , the favorite dish of all mandyals. To alter the taste the sweet n sour item of pumpkin called Kaadu Ka Khatta is presented along with the series of rice. To give a northern blend a vegetable of cheese or rajmah is there. Then comes the dazzling item and another specialty of Dham i.e. Kolth Ka Khata, finally comes the awaited item which every mandyal seeks dham for i.e. Mah ki Daal with hot n tasty Jhol giving a completeness to the variety of blended tastes.
The sweet dish (Boondi Ka Meetha)
As per Hindu tradition it is believed we sweeten the mouth on merry events and unitedly celebrate the vanganza. The dish acquires its uniqueness as it is made from Boondi (prepared from chickpea floor) dipped in sweet syrup along with dry fruits.
The main attraction(Sapu Badi)
The key dish sapu badi is prepared from fresh spinach leaves and badi. Badi is a constitute of Urd (black lentil) and Chana dal (Bengal gram)deeply fried with the gravy of coriander and spinach leaves. Its deliciousness is famous worldwide.
Soury flavors
Kadu ka khata
Prepared from pumpkins and syrup giving the dish a blend of sweet and sour taste.
Kohal ka khata
One of the traditional of Mandi and having high medicinal value is kolth ka khata. Prepared from the pulse kolth which otherwise used in making medicine for stones. It is soury n brings a grimace ones face.
The awaited dish (Mah ki daal n Jhol)
Mah ki daal(black lentils)
The pulse is prepared with regular home style the difference lies that it is tempered with Desi Ghee.
Jhol
The regular prepared item in house of every Mandyal is Jhol, prepared from curd and water. In the local terms it is said “the food wouldn’t digest until a glass of Jhol is not drunk”
Every place has variety of food stuff which give the place a unique identity, Here’s the Mandyali Dham : the wholesome bonanza of taste adding one more gem in the crown of Mandi.

02/06/2016