The food of Uttarakhand is similar to its people, simple yet incredible. Many people do not know this, but there are many things in this place that will calm the hunger hidden inside you. While walking through the road to your favorite hill station in Uttarakhand you will be greeted with various fragrances coming from the roadside vendors. The unique thing about the dishes of Uttarakhand is that they are mostly cooked on burning wood or charcoal, which gives them extra nutritious properties. The food of the state is carefully chosen so that not only can the taste buds be pleased but most of the resources are also made available. Where great care is taken to incorporate all the necessary ingredients to keep one well prepared for difficult climates and trails, as well as special attention to maintain the look and taste of the dishes.
AALOO KE GUTKE
One of the basic and most popular dishes in Uttarakhand, Aloo (Potato) Gutka is a simple preparation where dried spices are roasted and used. Aaloo ke Gutke is served with Puri and Kheerein ka Raita (preparation of cucumber and curd). This dish is served on most festivals.
A delicious dish that is most preferred in the winter season, kafal or kapa is made using spinach, lai (mustard leaf substitute) and fenugreek peels. The vegetables are cooked in an iron kadhai (pot) and then served with steaming rice.
Phanu originates in the Garhwal region of Uttarakhand. It is a complex preparation but very rich in taste. To make this dish, lentils including Ghat Dal are soaked overnight and cooked in a pot and served exclusively at lunch.
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Chainsoo prepared by lentils (Urad or Kali Dal) is a famous preparation in the Garhwal region of Uttarakhand. The dish is cooked after roasting the lentils and then a paste is made, which is then cooked on a slow fire in an iron pot, giving it a great flavor.
RUS / THHATWANI
RUS or THHATWANI, is the popular dish of Kumaon region of Uttarakhand, which is prepared from lentils, and thus it is high in nutrients. In this dish the lentils are cooked on a slow flame and a kind of stock is prepared, the lentils are later removed and the stock is served with rice alone.
DUBUK / DUBKE
Dubuk or Dubke is a Kumauni preparation in which local pulses such as ghat and bhatt are soaked overnight and then made into a paste which is then cooked in an iron pot with some powdered spices. Dubke has a smooth texture and is a popular winter dish in the Kumaon region of Uttarakhand.
This delectable dish is prepared in the kitchen of Kumaon region of Uttarakhand. For the preparation of chudakani, Bhatt’s local lentils are soaked overnight in water and then cooked with powdered spices and served as a delicious dish, which is served with rice.
JHANGORE KI KHEER
Jangore kheer is a popular dessert in the Garhwal region of Uttarakhand. The dish is readied utilizing a kind of millet called Jhangore which is cooked with many dried fruits to it give a rich texture.
A strange variety of Sisunak Sag coming from Uttarakhand is not a dish that is often cooked in local homes, but it has its distinctiveness. Sisun or scorpion grass is basically a plant with thorns on all sides, and even touching it for a few moments can cause itching in the hands for several hours. However, a dish is prepared by this deadly looking plant, for which it is poured into hot water and then a paste is made. This paste is then cooked with tomatoes and ghee.
A quick fix for any meal of the day when you have little or no time for cooking, Baadi is a popular dish of the Garhwal region of Uttarakhand. This simple dish made with boiled water by adding buckwheat flour and served with ghee is delicious and full of nutrients.
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