Himachal’s Delicacies Need Promotion
If you are a foodie then cuisines of Himachal will surely tempt you, as they offer a lot to everyone. One can also know about how to cook the famous delicacies during the cuisine festivals of Himachal. Different parts of Himachal offer different delicacies and some of them are gaining popularity outside the state also. In addition, these products are providing direct and indirect employment to thousands of people associated with their preparation and marketing. However, these products are prepared at a small scale depending upon the market demand. These products include Sepu Vadi of Mandi district, Chamba Chukh and Jarees in Chamba district and Siddu in Kullu area besides other products in different areas. Knowledgeable persons feel that additional efforts are required to give a proper impetus to production of these products that will not only take their popularity to other parts of the country but across globe besides providing employment opportunities to local people. Proper promotion, branding and modernisation can do wonders to area specific production of special cuisines of Himachal notwithstanding the fact that one can relish these delicacies in food festivals organised by the state government in different parts of Himachal.
Sepu Vadi was Royal Delicacy before Independence
Surinder Sharma
Any dham in a marriage or other festivities are considered incomplete without preparation of delicious sepu vadi that is believed to have originated from mukund vadi. Chefs of royal family of Mandi principality had earned accolades from the then rulers by preparing sepu vadi with basic ingredient as fermented urad dal. Sepu Vadi was considered as the delicacy of royal family’s kitchen and no one was allowed to prepare it outside. As principalities ceased to exist after independence, Sepu Vadi’s madhra also reached common people and slowly it became ‘must prepare’ dish in marriage dham due to its delicious taste. Only chefs working in royal family’s kitchen were masters in preparing Sepu Vadi. Initially, they used to visit families and prepared Sepu Vadi according to requirement.
Commercial Production
It was only in eighties when boti (chef) Vishnu took up the challenge to link sepu vadi preparation to generate self employment. As a result, it was available in the market thus popularizing its use in festivities. Sepu vadi’s popularity started spreading outside Mandi as chef prepared it in every village of the district. However, entrepreneurs grabbed the opportunity and started preparing Sepu Vadi in Sundernagar, Sarkaghat, Jogindernagar and other towns thus making it available for almost every kitchen.
Livelihood for 1,000 Families
Nearly 1,000 persons are getting direct employment as they are associated with different aspects of Sepu Vadi in Mandi district alone that produces approximately 300 quintal of the product every month. Other districts of the state also receive supply of Sepu Vadi from Mandi and Sundernagar areas that also export it to foreign countries as per demand. However, no efforts have been directed to streamline proper marketing of Sepu Vadi whose delicious taste is only responsible for increase in its demand. Presently, market price of Sepu Vadi is Rs. 180 to Rs. 200 per kg. Though it is being supplied to all parts of the state but onlybotis (chefs) hailing from Mandi town, Devdhar and Bathera are considered to be masters in preparing mouth watering madhra of Sepu Vadi. In addition, botis from Old Bazar of Sundernagar, Thathar and Dhaneshwari are fast emerging specialists of Sepu Vadi madhra.
Needs Modernisation
Mandi’s special Sepu Vadi has immense potential not only in the country but across globe provided the state government initiates effective steps for its proper promotion, branding and modernisation of the time consuming technique involved in preparation. Sepu vadi expert chefs feel that presently Sepu Vadi is prepared depending upon its demand but it can open doors of self employment for thousands of people if its production is industrialised. Sepu vadi is presently being marketed primarily due to its delicious taste. Himachal Tourism Departments presents Sepu vadi madhra during its different programmes but no concrete steps have been taken for its promotion. Experts feel that unemployed youth would be attracted towards Sepu Vadi business if the state government grants it the status of small scale industry. In addition, traditional Himachali dishes should also be incorporated in syllabus of hotel management courses to conserve traditional heritage.
Sepu Vadi Preparation
* Wash and soak ‘urad daal’ (white lentils) in water for 8 to10 hour
* Drain water and grind to make a smooth paste
* Put large lumps of this paste in boiling water for one hour
* Take the boiled lumps out and cool them
* Chop to make medium size vadi pieces
* Heat mustard oil in a pan and deep fry the vadi pieces till they are dark brown in colour
* Ready to market
Demand for Sepu Vadi is increasing and it can become self employment venture if the product is marketed properly
- Ramesh Kumar Upadhyaya Sepu Vadi Chef, Sundernagar
I have been associated with this work for the last 55 years. Earlier Sepu Vadis were prepared at home but it should be popularized in other states also
- Bhagat Ram Gautam Sepu Vadi Expert, Sundernagar
The state government should popularize Sepu Vadi in other parts also as it can generate employment opportunities for youth interested in this field
- Babloo Chef, Sundernagar
I have provided employment to six people in Sepu Vadi business. This sector can further flourish if modern techniques are made available in Sepu vadi preparation
- Brij Lal Sharma Sunder Nagar
Kullu Delicacy: Siddu
Each area of Himachal has some unique delicacy. The hilly areas offer a mouthwatering dish named “Siddu” that is basically a kind of wheat bread fermented with yeast for about four hours. A stuffing, which may vary from dry fruits to mutton or to dried dals, is prepared and filled in round balls made with the dough. It is cooked for a while on slow flame and then steamed. Siddu tastes best when had with lots of melted desi ghee.
Method: Dissolve yeast in warm water. Knead flour with the yeast and keep for two hours for fermentation. Soak poppy seeds for four hours grinde with green chilli, ginger, garlic, onion (Chopped). Add salt to poppy seed. Make equal balls of the Atta dough. Stuff with Poppy Seeds Paste. Turn on Hot Tawa. Now steam the siddu in a steamer till well done (Raised). Serve with Desi Ghee.
Chamba Specialties
This area is very famous for its hand made Chamba Chukh Jarees and Pickles.
Jarees: It is a mouth freshner made as a mixture of very finely chopped dry coconut, saunf, elaichi (Black Cardamom), supari and misri (one variety of sugar in uncrushed form). This is a specialty from Chamba and is produced there only. Jarees’ is becoming popular amongst the tourists visiting Chamba.
Chamba Chukh: It is another specialty from the Chamba district. It is a pickle made of chillies, lime juice, salt and mustard oil. Few years back it was only a household product but some entrepreneurs have started its large scale production experimenting with various recipes and the demand of Chamba-Chukh is increasing. It is also providing employment to many people in Chamba district.
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