Himachali ‘siddu’ serves up Pahari flavours in Japan

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Manali chef Akanksha Thakur showcases traditional cuisine, cooking methods at Osaka food workshop

Manali, September 7

Himachal Pradesh’s traditional cuisine, including the popular Kullu-Manali delicacy “siddu”, was showcased at an international food workshop in Osaka, Japan, where around 35 participants sampled local dishes and learnt about the region’s culinary traditions.

Organised by Kullvi Whims, the programme, held on Monday, was led by chef Akanksha Thakur, a resident of Naggar village in Manali. It was her first international food workshop.

The participants were introduced to traditional Himachali cooking methods, locally used ingredients and the cultural practices associated with the cuisine. A range of dishes inspired by the traditional Himachali dham was served during lunch and dinner.

The menu included Himachali red rice, locally known as “Jastu” rice, pumpkin “khatta”, “siddu”, local “rajma” and sweet rice.

The workshop also focused on “siddu”, with participants being introduced to its traditional preparation and significance in Himachali culture.

According to the organisers, the Japanese participants responded positively to the dishes and showed interest in Himachal’s distinctive flavours, cooking methods and food culture.

For Thakur, the programme was an opportunity to present the cuisine of her district at an international platform and share Himachali food and culture with people in Japan.

Workshop organiser Fumika said similar programmes would be held in the future and invited Thakur and her team to return to Japan.

The organisers said the initiative aimed to strengthen cultural ties between Himachal Pradesh and Japan through food, culture and traditional practices.