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Siddu is one of the most enjoyable local cuisines of Tirthan Valley to be had with pudina chutney or the local desi ghee. The recipe has been passed down for centuries and It is delicious piping hot, drenched in ghee and dipped in the homemade apple chutney but really came into its own later in the evening when we used it to mop up the sauce from the Rara Chicken and Paneer. This SIDDU is good for health if there is a proper balance of spices which anybody in the Tirthan Household will be familiar with.

The stinging nettle is fairly common in the Tirthan Valley growing along with the hemp plant. While Stinging nettles sound intimidating, but there’s no need to fear eating them. It’s easy to take the sting out of the nettles just cook them! Nettles have a long, delicious history as an edible wild green and are one of the first wild plants to appear each spring. Treat yourself to some delicious & nutritious wild nettles by making this vividly green spring soup in the Tirthan Valley. One may also ask for stinging nettle chutney which goes well with Sidus and Momo ( steamed dumplings) Nettle soup is a traditional and is eaten mainly during spring and early summer, when young nettle buds are collected.

This is also one of the specialties of the Tirthan Region though they are fairly common all over the Himalayas. Stuffed Bhatura, a filling breakfast or snack, can also be enjoyed as a meal. These soft and tasty bhaturas are loved by all and are also easy to cook. Usually the stuffing is of crushed lentils, but poppy seeds etc can also be used just like sidu. The dough is fermented and the bhuturus can be had fried or just cooked on fire (dry) like Chapati’s! This is a modified form of Bhaturu as these are stuffed with spices mixed paste of dal (black gram), opium seeds or walnut. These are either simply baked or deep-fried. These are taken as breakfast or snack food with tea.