From our kitchen
Recipes from the hills.
Every Siddu on our menu, plus the Himachali classics we grew up eating — madra, sepu vadi, bhatooru, khatta and more. Written down in our kitchen in Khopu, Bir.
SidduPlain SidduThe original Himachali steamed bread: soft, yeasty wheat dumplings served with ghee and green chutney.
SidduAkhrot Siddu (Walnut & Poppy Seed)The classic Kullu Siddu: steamed wheat bread stuffed with a nutty filling of walnuts, poppy seeds and spices.
SidduUrad Dal SidduSteamed Himachali bread stuffed with a spiced, earthy filling of soaked urad dal.
SidduButter Bomb SidduOur most indulgent Siddu: a classic walnut Siddu finished with white butter and a flood of desi ghee.
SidduGarlic Butter SidduA modern twist on Himachali Siddu: soft steamed bread brushed with roasted garlic and herb butter.
SidduHoney Butter SidduA sweet Himachali Siddu filled with jaggery, walnuts and poppy seeds, finished with honey and butter.
SidduSpicy Paneer SidduSteamed Himachali Siddu stuffed with smoky paneer, green chilli and fresh coriander.
SidduMushroom Truffle SidduA pahadi-meets-bistro Siddu stuffed with garlicky wild mushrooms and finished with truffle oil.
SidduChicken Keema SidduSteamed Himachali Siddu stuffed with slow-cooked chicken keema and pahadi spices.
SidduCheese Burst SidduA kid-friendly Himachali Siddu stuffed with three melting cheeses, sweetcorn and herbs.
Himachali classicChana Madra (Chamba-style)Chamba's famous chana madra: white chickpeas slow-cooked in a yogurt gravy with ghee and whole spices.
Himachali classicRajma MadraHimachali rajma madra: kidney beans simmered in a ghee-rich, spiced yogurt gravy, Chamba style.
Himachali classicSepu Vadi (Mandi-style)Mandi's sepu vadi: fried urad dal dumplings simmered in a spiced spinach gravy, a classic of the Himachali dham.
Himachali classicChha GoshtHimachali chha gosht: lamb or mutton cooked slowly in a spiced, gram-flour-thickened buttermilk gravy.
Himachali classicKangri Dham-style Chana DalThe thick, ghee-rich chana dal of the Kangri dham, cooked slowly in a brass pot with whole spices.
Himachali classicKangri Khatta (Sweet & Sour)Kangri khatta: the sweet-and-sour finale of the Kangra dham, made with tamarind, jaggery and pumpkin or chickpeas.
Himachali classicBhatooru (Himachali Fermented Bread)Bhatooru: the soft, slightly sour fermented flatbread of Kullu and Mandi, cooked on a tawa.
Himachali classicHimachali Patrode (Colocasia Leaf Rolls)Himachali patrode: colocasia (arbi) leaves layered with spiced gram-flour paste, rolled, steamed and pan-fried.
Himachali classicMakki ki Roti with Bichu Buti (Nettle)Himachali maize-flour roti stuffed with spiced stinging nettle (bichu buti), a winter favourite in the hills.
Himachali classicIndre (Steamed Kulath Lentil Rolls)Indre: a Himalayan snack of spiced horse gram (kulath) paste spread on leaves, rolled and steamed.
Himachali classicLotadu (Fresh Maize Cakes on Fig Leaves)Lotadu: a seasonal pahadi dish of fresh maize paste, jaggery and spices cooked on fig leaves.
Himachali classicBobaru (Kullu Sweet Fritters)Bobaru: Kullu's festive sweet fritters made with fermented wheat batter and jaggery, deep-fried until puffed.
Himachali classicBaadi (Roasted Wheat Porridge)Baadi: a simple, comforting Himachali dish of roasted wheat flour cooked thick and served with a pool of ghee.
Himachali classicHimachali Pan-fried TroutHimalayan rainbow trout marinated in a simple pahadi masala and pan-fried in mustard oil, Kullu style.