7 Pahadi Recipes From The Hills To Try

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Pahadi comes from the word 'pahad', which means hills. Pahadi food is simple and light, with minimal use of oil. Seasonal foods, fresh spices and homemade ghee does all the magic.

Pahadi Murgh

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Tender chicken is cooked in a creamy pool of milk and yogurt, and is flavoured with a whole range of different spices.

Chana Madra

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Kabuli chana (chickpeas) are slow-cooked in thick yogurt-based gravy with spices like cardamom, cloves, turmeric and cumin.


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Siddu is basically a local steamed bun that pahadi people have with a hot cup of tea. The bun is usually made of maida (or atta) flour, yeast and salt.


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Want to try pahadi-style papad? Try Shakuli, a crunchy papad made with refined flour, salt, water and oil. It is steamed and then left out to dry in the sun.

Aloo Palda

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Potatoes cooked in a dense and creamy gravy of onion, whisked curd and ground rice. Spices like cloves, cinnamon, cumin and cardamom are also added.

Kullu Trout

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This special trout recipe from Kullu region has fish smeared with some hot Indian spices, which is pan-fried and served on a bed of hot rice.


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Chainsoo is a popular pahadi dal from Garhwal region. It is made with black gram dal and is commonly prepared in households for its high protein content.

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