# NaamHaiSiddu

> Himachali Siddu, steamed fresh in Khopu, Bir


## Posts

- [Himachali Pan-fried Trout](https://naamhaisiddu.com/recipes/himachali-trout/): Himalayan rainbow trout marinated in a simple pahadi masala and pan-fried in mustard oil, Kullu style.
- [Baadi (Roasted Wheat Porridge)](https://naamhaisiddu.com/recipes/baadi/): Baadi: a simple, comforting Himachali dish of roasted wheat flour cooked thick and served with a pool of ghee.
- [Bobaru (Kullu Sweet Fritters)](https://naamhaisiddu.com/recipes/bobaru/): Bobaru: Kullu's festive sweet fritters made with fermented wheat batter and jaggery, deep-fried until puffed.
- [Lotadu (Fresh Maize Cakes on Fig Leaves)](https://naamhaisiddu.com/recipes/lotadu/): Lotadu: a seasonal pahadi dish of fresh maize paste, jaggery and spices cooked on fig leaves.
- [Indre (Steamed Kulath Lentil Rolls)](https://naamhaisiddu.com/recipes/indre/): Indre: a Himalayan snack of spiced horse gram (kulath) paste spread on leaves, rolled and steamed.
- [Makki ki Roti with Bichu Buti (Nettle)](https://naamhaisiddu.com/recipes/makki-roti-bichu-buti/): Himachali maize-flour roti stuffed with spiced stinging nettle (bichu buti), a winter favourite in the hills.
- [Himachali Patrode (Colocasia Leaf Rolls)](https://naamhaisiddu.com/recipes/patrode/): Himachali patrode: colocasia (arbi) leaves layered with spiced gram-flour paste, rolled, steamed and pan-fried.
- [Bhatooru (Himachali Fermented Bread)](https://naamhaisiddu.com/recipes/bhatooru/): Bhatooru: the soft, slightly sour fermented flatbread of Kullu and Mandi, cooked on a tawa.
- [Kangri Khatta (Sweet & Sour)](https://naamhaisiddu.com/recipes/kangri-khatta/): Kangri khatta: the sweet-and-sour finale of the Kangra dham, made with tamarind, jaggery and pumpkin or chickpeas.
- [Kangri Dham-style Chana Dal](https://naamhaisiddu.com/recipes/kangri-chana-dal/): The thick, ghee-rich chana dal of the Kangri dham, cooked slowly in a brass pot with whole spices.
- [Chha Gosht](https://naamhaisiddu.com/recipes/chha-gosht/): Himachali chha gosht: lamb or mutton cooked slowly in a spiced, gram-flour-thickened buttermilk gravy.
- [Sepu Vadi (Mandi-style)](https://naamhaisiddu.com/recipes/sepu-vadi/): Mandi's sepu vadi: fried urad dal dumplings simmered in a spiced spinach gravy, a classic of the Himachali dham.
- [Rajma Madra](https://naamhaisiddu.com/recipes/rajma-madra/): Himachali rajma madra: kidney beans simmered in a ghee-rich, spiced yogurt gravy, Chamba style.
- [Chana Madra (Chamba-style)](https://naamhaisiddu.com/recipes/chana-madra/): Chamba's famous chana madra: white chickpeas slow-cooked in a yogurt gravy with ghee and whole spices.
- [Cheese Burst Siddu](https://naamhaisiddu.com/recipes/cheese-burst-siddu/): A kid-friendly Himachali Siddu stuffed with three melting cheeses, sweetcorn and herbs.
- [Chicken Keema Siddu](https://naamhaisiddu.com/recipes/chicken-keema-siddu/): Steamed Himachali Siddu stuffed with slow-cooked chicken keema and pahadi spices.
- [Mushroom Truffle Siddu](https://naamhaisiddu.com/recipes/mushroom-truffle-siddu/): A pahadi-meets-bistro Siddu stuffed with garlicky wild mushrooms and finished with truffle oil.
- [Spicy Paneer Siddu](https://naamhaisiddu.com/recipes/spicy-paneer-siddu/): Steamed Himachali Siddu stuffed with smoky paneer, green chilli and fresh coriander.
- [Honey Butter Siddu](https://naamhaisiddu.com/recipes/honey-butter-siddu/): A sweet Himachali Siddu filled with jaggery, walnuts and poppy seeds, finished with honey and butter.
- [Garlic Butter Siddu](https://naamhaisiddu.com/recipes/garlic-butter-siddu/): A modern twist on Himachali Siddu: soft steamed bread brushed with roasted garlic and herb butter.
- [Butter Bomb Siddu](https://naamhaisiddu.com/recipes/butter-bomb-siddu/): Our most indulgent Siddu: a classic walnut Siddu finished with white butter and a flood of desi ghee.
- [Urad Dal Siddu](https://naamhaisiddu.com/recipes/urad-dal-siddu/): Steamed Himachali bread stuffed with a spiced, earthy filling of soaked urad dal.
- [Akhrot Siddu (Walnut & Poppy Seed)](https://naamhaisiddu.com/recipes/akhrot-siddu/): The classic Kullu Siddu: steamed wheat bread stuffed with a nutty filling of walnuts, poppy seeds and spices.
- [Plain Siddu](https://naamhaisiddu.com/recipes/plain-siddu/): The original Himachali steamed bread: soft, yeasty wheat dumplings served with ghee and green chutney.

## Pages

- [Recipes](https://naamhaisiddu.com/recipes/): This page lists the recipe posts automatically. Add new recipes as posts in the "Recipes" category.
- [Photo credits](https://naamhaisiddu.com/credits/): Photos on this site come from Wikimedia Commons and are used under their Creative Commons licences (mostly CC BY-SA 4.0).
- [Contact](https://naamhaisiddu.com/contact/): Catering for a retreat or a camp in Bir? A festival stall? Or just want to tell us your favourite Siddu? Drop us a line.
- [Our Story](https://naamhaisiddu.com/about/): For centuries, in the wooden kitchens of Kullu and Mandi, families gathered around a steamer.
- [Order](https://naamhaisiddu.com/order/): Send your order on WhatsApp or give us a call — we'll have your Siddu hot and packed by the time you reach Khopu, or let you know if we can send it your way in Bir.
- [Find us](https://naamhaisiddu.com/locations/): Our Siddu cart is in Khopu, Bir, in Himachal's Kangra district. Open the map for directions, or message us and we'll guide you in.
- [Menu](https://naamhaisiddu.com/menu/): Steamed fresh through the day. Hand-folded. Served the way the hills intended — with chutney, ghee, and a side of chai.
- [Home](https://naamhaisiddu.com/): Slow-steamed pahadi dumplings stuffed with walnuts, paneer, poppy seeds and ghee.


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