Pahari Cuisine refers to the traditional food of the hilly regions of northern India, particularly in states like Himachal Pradesh and Uttarakhand. This cuisine is characterized by its use of local ingredients, including fresh vegetables, grains, and dairy products. Common staples include rice, wheat, and millets, often accompanied by lentils and seasonal greens. The cooking methods in Pahari Cuisine are typically simple, focusing on preserving the natural flavors of the ingredients. Popular dishes include siddu, a type of steamed bread, and chana madra, a chickpea curry. The cuisine also features unique spices and herbs, reflecting the region's rich agricultural heritage.