Kitchens of the hills
30 Aug 2026 · 6 min read
Siddu, pandi curry, thukpa and appam: what our hosts cook, and why it tastes better up here.
Every Pinehollow home has a kitchen at its heart, and every host cooks the food of their own valley.
Four valleys, four tables
In Himachal it is rajma, siddu and apple chutney. In Coorg, pandi curry with akki rotti. In Sikkim, thukpa and butter tea. In Munnar, appam and stew with a cup of high-grown tea.
Cook with them
Most hosts are happy to have you in the kitchen. Ask, and you might go home with a recipe written on the back of an envelope.
