The Role of Ghee in Traditional Himachali Kitchens

In Himachal Pradesh, ghee has always been more than a cooking ingredient. It is deeply woven into everyday life, rituals, and celebrations. From temple offerings to dham feasts, ghee holds a sacred place in pahadi households.

Traditional Himachali cooking relies on slow methods and natural ingredients. Ghee is used not only for flavour but also for its ability to nourish the body, especially in colder mountain climates. A spoon of ghee added to dal, roti, or rice was considered essential for strength and immunity.

At Pahadan’s Farm, our ghee carries this same cultural significance. Prepared using the bilona method, it reflects the wisdom of generations who understood food as a source of long-term wellness. Every jar tells the story of Himachali kitchens, where purity was a way of life, not a marketing term.