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{{Use dmy dates|date=February 2017}}
{{Use Indian English|date=February 2017}}
{{sources|date=July 2021}}
'''Dhaam''' is a traditional [[feast]] celebrated in the [[Indian state]] of [[Himachal Pradesh]].<ref>{{cite book |title=Himachal, a complete guide to the land of Gods |last=Chaudhry |first=Minakshi |page=51 |year=2006 |publisher=[[Rupa & Co.]] |isbn=978-81-291-1000-8 }}</ref><ref>{{cite book |title=Indian states at a glance, 2008-09: Himachal Pradesh : performance, facts and figures |last=Laveesh |first=Bhandari |page=26 |year=2009 |publisher=[[Pearson Education|Pearson Education India]] |isbn=978-81-317-2336-4 }}</ref> 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 served 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 who sit on floor. The food is served on leaf plates called ''pattal'' or ''pattlu'' (in local [[Himachali language]]). The Dham includes plain ''aromatic rice'', ''fried pulses'' or dal, ''[[Curry|spicy vegetable Curry]]'' of red kidney beans and many 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, sambhar'' and a ''madra'' of ''[[Rajma]]'' (red kidney beans) or ''Chole'' (chik pea) which is cooked in yoghurt 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, ''Paneer'' made by adding dahi and butter, ''Curry, Mukand Bari, Chohraiyan ka Khatta''. The dham ends with the ''Mitha Bhaat'' (dessert) (''Bhaat'' means rice in Himachali language) – ''Mithdee,'' a particular dish of sweet rice (made of boondi or bread crumbs 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 dal is served. After that a kidney bean shaped pulse known as Rajma (''Madra'') is also served and then ''Palda, Khatta, Maa ki Daal'' (Urad) and at the end ''Meetha Bhaat'' which means dessert is served including ''[[Kheer]]'' made up of rice, milk and sugar. It is different in every district, Mandeali Dham is delicacy of [[Mandi district]], Kullvi Dham and Kangri Dham are famous in [[Kullu district|Kullu]] and [[Kangra district|Kangra]] respectively.

== See also ==

* [[Char Dham]]
* [[Chota Char Dham]]

==References==
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[[Category:Festivals in Himachal Pradesh]]
[[Category:Food and drink festivals in India]]

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