Food of Uttarakhand
FOOD OF UTTARAKHAND
The traditional food of Uttarakhand is simple to prepare, highly nutritious at the same time appealing to the palate. Kumaon and Garhwal are two distinct constituent regions, both having their own distinctive traditions, festivals and culture and they unite as one in its methods of cooking and the choice of ingredients. Uniqueness about the food of Uttarakhand is the fact that they are mostly cooked over burning wood (slow fire), which bestows them with additional nutritional qualities.
In Uttarakhand food habits of people change according to the changing seasons; while in winter Madua Rotis are preferred whereas in summers Dubka with Chholia Rotis are savoured. Conclusion about Cuisine of Uttarakhand is incomplete without its deserts, of which Singal-Puha, Jhangora ki Kheer, Singodi and Baal Mithai are speciality of Uttarakhand.
UTTARAKHAND TRADITIONAL FOOD
KUMAONI CUISINE
The ingredients responsible for adding taste and incredible aroma to the food of Uttarakhand are varied lentils & variety of flours that are exclusive to Uttarakhand state. The dishes in Kumaon deeply connects to its people, Uttarakhand traditional food is prepared with the right amount of spices & herbs. Kumaoni cuisines come with lots of nutrients and energy which is perfect for the locals who live in hilly regions to cope up with the weather conditions. The Kumaoni food from the picturesque hills of Kumaon is as unique as its impressive culture and vibrant traditions.
ALOO KE GUTKE & KUMAONI RAITA
ALOO KE GUTKE
It can to be called as a regional food of Uttarakhand. When served with Bhang ki chutney, Pooris and Kumaoni Raita, this Kumaoni cuisine will give satisfaction to your soul. Prepared with steamed potatoes and garnished by red chillies, coriander leaves, this dish must be tried during trip to Uttarakhand. While traveling you can easily find it along roadside stalls.
The ‘Pahari aloo’, typically called in Uttarakhand is different and flavourful than potatoes which are produced in plains.
BHATT KE CHURKANI
BHATT KE CHURKANI
Bhatt ki Dal or Churkani is a simple yet nutritious curry of Uttarakhand. It is a traditional recipe from Kumaon region made with Bhatt or Black Soybean. Its one of the famous traditional cuisine of Uttarakhand.
Rus bhaat and hara saag
RUS
A typical Kumaoni cuisine prepared with mixed Dal Stock, thickened by rice-powder and served with Rice. The preparation of this dish is quite a task as it involves boiling the pulses and then cooking in an iron container. This cuisine of Uttarakhand is a perfect winter delicacy.
Ghahat ke dal, gahat ke tekki and bhaat
GAHAT KE DAL
Gahat Ki Dal is made by cooking horse gram dal in a stew prepared of local spices and the curry is then slowly cooked. Uttarakhand Cuisine are known to be cooked slowly to retain the natural nutrients in the ingredients. The recipe uses a local spice like gandharein or angelica glabris, which is a herb used for treating heartburn, flatulence and loss of appetite. This herb gives this dish an authentic Pahari taste.
DUBKE IN IRON SKILLET
DUBKE
Dubke is the Kumaoni food in which local pulses like Gahat and Bhatt are soaked overnight and then made into a paste which is then cooked with some powdered spices in an iron pot. Dubke has a smooth texture and is a famous Uttarakhand food, quite popular winter dish in Kumaon region.
GADERI
GADERI KE SABJI
To make Pahari Gaderi Ki Sabji Recipe, from bubbled Gaderi from the slopes with the essence of saute Jamboo and garlic, it is utilized as a Sabji .
UTTARAKHAND TRADITIONAL FOOD
GARHWALI CUISINE
The ingredients responsible for adding taste and incredible aroma to the food of Uttarakhand are varied lentils & variety of flours that are exclusive to Uttarakhand state. Garhwali cuisine is a regional cuisine from the state of Uttarakhand. Characteristically grain and cereal based, made up of simple ingredients, cooked with minimal spicing, simple temperings and optimal cooking methods into flavourful, filling and nutritious meals.The Garhwali food from the picturesque hill state is as unique as its impressive culture and vibrant traditions.
PHAANU (Source)
PHAANU
Phaanu or phanoo or phanu is made by soaking dal or combination of them overnight. Its made of dals which are soaked in water for about 4 to 6 hours before its use. They are then grounded into a paste and cooked. This soupy dish, when served with freshly cooked white rice, makes a perfect luncheon for winter season.
CHAINSOO
CHAINSOO
Chainsoo is a delicacy of Garhwal and is prepared by using black gram dal. Homemakers would dry roast urad daal, then coarsely grind it and cook it with ghee, tomato ginger garlic paste and temper it with Jakhya. Jakhya is a whole spice used for tempering dal, gravy or vegetable in Garhwali cuisine. You need to roast the lentils first and make a fine paste out of it. Transfer the mixture into an iron pot, keep the flame low and stir until it’s ready to serve.
THECHWANI (Source)
THECHWANI
Thechwani comes from the word thinchao, which means to pound or squash in the local dialect of Garhwal. While cooking Thechwani, potatoes and other vegetables are not cut with a knife but are simple squashed before being added to the curry. Radish is also an important component of this recipe. Potatoes and radish (pahari muli) are cooked in varied masalas and chilies.
SISUNAAK KA SAAG (Source)
SISUNAAK SAG
A peculiar kind of a preparation coming from Uttarakhand, Sisunaak Saag is a dish that is not frequently cooked in lhousehold but it does have its uniqueness. Sisun or Bichhu Ghas is a plant that has thorns all over, and touching it even for a brief moment can cause itching for several hours. A dish is prepared by this lethal-looking plant, for which it is put in hot water and then a paste of it is made. This paste is then cooked with tomato and ghee.
KAFULI (Source)
KAFULI
Kafuli is a boon for all diet-conscious people and is one of the most nourishing and health-conscious dish you will come across in Uttarakhand. Kafuli is a famous food of Uttarakhand prepared of Spinach and fenugreek leaves which are cooked till soft and blitzed to form a smooth paste and then cooked along with Indian spice and thickened with rice flour.