Cuisine of Himachal Pradesh.

However there may be local variations. For instance, in the barren regions of Kinnaur and Lahaul-Spiti, there is more emphasis on locally-grown coarse grains like buckwheat, millet and barley. In areas with a pastoral tradition, milk and its products are liberally used in cooking. Himachalis are not particularly fond of vegetarian fare and till recently tubers like potatoes and turnips were all they ate in the name of vegetables. Green vegetables, however, are increasingly finding their way into Himachali kitchens.

While the everyday meal is the usual dal-chawal-subzi-roti (the common north Indian meal of rice, lentil broth, dish of vegetables and bread), special dishes are cooked during festive occasions.

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. With a stuffing of fat it is first browned over a slow fire and then steamed. Sidu is normally eaten with ghee (clarified butter), dal (lentil broth) or mutton. In many parts of the state, ankalos made of rice flour are a festive dish. In the dry Lahaul-Spiti valley, the leaves of buckwheat are mixed with wheat flour and made into cakes called aktori. Patande (a sort of pancake) is a specialty in the Sirmaur area.