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Cuisines in Lahaul and Spiti (~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.
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
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
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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