Food of Uttarakhand
UTTARAKHAND TRADITIONAL FOOD~ GARHWALI CUISINE
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 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 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.
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 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.