It is fermented steamed bread commonly made from wheat flour, with yeast playing a key role in its preparation by allowing the dough to rise over several minutes or hours.

Historically, it has been a street food traditionally prepared by shepherds and is commonly made by the pahari people, the inhabitants of mountainous areas of Himachal Pradesh, India.

[4] Siddu is traditionally associated with the culinary culture of Northern Indo-Aryan-speaking communities, particularly in regions such as Kullu, Manali, Shimla, Mandi, and Rohru.

Over time, it spread beyond Mahasu to other parts of the state, including Kullu, Mandi, and Sirmaur, and eventually gained prominence throughout Himachal Pradesh and beyond.

[5] The precise origins of siddu present complexities common to several traditional foods, primarily due to the evolving nature of culinary practices.

The development of siddu is intricately linked to local customs, the seasonal availability of ingredients, and cultural exchanges that have arisen from the migration of communities.

While traditionally a regional dish, there has been growing interest in siddu in the modern century, as it shares similarities with other fermented foods like kimchi, kombucha, and kefir, which are valued for potential nutritional benefits.

These variations cater to different tastes and occasions, making siddu a versatile dish suited for both everyday meals and festive gatherings.