Image Credit: iStock
Image Credit: iStock
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.
Image Credit: iStock
Tender chicken is cooked in a creamy pool of milk and yogurt, and is flavoured with a whole range of different spices.
Image Credit: iStock
Kabuli chana (chickpeas) are slow-cooked in thick yogurt-based gravy with spices like cardamom, cloves, turmeric and cumin.
Image Credit: iStock
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.
Image Credit: iStock
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.
Image Credit: iStock
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.
Image Credit: iStock
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.
Image Credit: iStock
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.
For all recipes
Image Credit: Getty Images