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Cuisines in Sirmaur (~7/8 )

The preferred taste in Himachal Pradesh food varies from region to region. Non-vegetarian food, with a generous dose of spices like cardamom, cinnamon, cloves and red chillies, is very much the norm. The average Himachali cuisine churns out all sorts of meat, lentil and cereal preparations.

Best Cuisines from Himachal

Colocasia patrodu


Patrodu is made from leaves of Arbi (Colocasia), Gram flour and spices. Oblong, flat leaves of Colocasia are picked during monsoon. A thick paste of gram flour, salt, ground turmeric, chopped coria

Muli da parantha

Cheese-Paratha Muli Himachal.jpg

For stuffing:
3 Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder
2 Green chillies, chopped finely
2 tbsp Corainder leaves

Sarson Ka Saag

Sarson ka saag with gud and ghee

Daily, semantic indexing software analyzes the contents of the latest issues of participating journals, identifies the signal transduction-related articles, and adds these to the VirtualDaily, sema

Sepu bari (Mukand Bari Madra)


Sepu badi or Mukund Badi is one of the key dishes of Kangra and Mandi Dham(Lunch served in traditional marriage). Sepu badi Madra is one of the most sought after starter.

In order to prepare

Sidhu - Sidu


Famous Sidu is a kind of bread made from wheat flour. It is kneaded with yeast and the dough is allowed to rise for 4-5 hours. Sidu dough is yeast-based, it has to be prepared a couple of hours bef

Cuisines Tours in Himachal Pradesh