Siddu
A local dish that is a must-have in Himachal is Sidu. Being the ideal companion for mutton and other non-vegetarian Indian preparations, this dish is a prepared by with the dough of the bread.
Best place to eat: Sometimes sold on the streets by the pattu draped pahadri women or you can simply find this delicacy through asking around.
Made from wheat flour, Sidu is a local side- dish of Himachal Pradesh which greatly complements the main course of mutton or some vegetables. The preparation of Sidu is difficult and time-consuming, but for the taste that it renders, every minute of preparation is worth it. The wheat flour is kept for 4-5 hours for the yeast to settle down. Later, the dough is filled with fat and put on the direct flame to get the half-cooked dough. This partly cooked dough is then steamed to keep the taste and nutrients of the ingredients intact. Finally, this dish is prepared and a simple taste of the food leaves you asking for more.Sidu can easily be found in the local restaurants of Himachal Pradesh to give tourists a flavor of Himachali cuisine.
Recipe for siddu
Best place to eat: Sometimes sold on the streets by the pattu draped pahadri women or you can simply find this delicacy through asking around.
Made from wheat flour, Sidu is a local side- dish of Himachal Pradesh which greatly complements the main course of mutton or some vegetables. The preparation of Sidu is difficult and time-consuming, but for the taste that it renders, every minute of preparation is worth it. The wheat flour is kept for 4-5 hours for the yeast to settle down. Later, the dough is filled with fat and put on the direct flame to get the half-cooked dough. This partly cooked dough is then steamed to keep the taste and nutrients of the ingredients intact. Finally, this dish is prepared and a simple taste of the food leaves you asking for more.Sidu can easily be found in the local restaurants of Himachal Pradesh to give tourists a flavor of Himachali cuisine.
Recipe for siddu
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