To actually experience Uttarakhand, one should also savour the traditional food of Uttarakhand. The traditional cuisine 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; where in winter Til Laddus or Madua Rotis are preferred whereas in summers, Dubkas with Chholia Rotis are savoured.
The side dishes in Uttarakhand Food are equally important and simple to prepare; bhang ki chutney, mooli thechuwa and hara namak are some of the sides that add to the flavour of main course meals. 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. Delivery of Uttarakhand food online and Kumaoni food ingredients is also available.
Gahat Ki Dal is made by cooking horse gram dal in a stew prepared of local spices and the curry is then slowly cooked. Cuisine of Uttarakhand are known to be cooked slowly to retain the natural nutrients in the ingredients.
A typical Kumaoni cuisine prepared with mixed Dal Stock, thickened by rice-powder and served with Rice.
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 .
Kaapa is a traditional kumaoni curry recipe which is prepared deliciously with spinach. This tasty recipe is mostly prepared and savoured in winter season.
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 quite a popular winter dish in Kumaon region.
Kumauni Badi Curry is made of homemade dried lentil drops usually cooked simmering over low heat in the wooden fire/chullah flavored with garlic chunks and wheat flour.
Phaanu is made of dals which are soaked in water for about 4 to 6 hours before its use. This soupy dish, when served with freshly cooked white rice, makes a perfect luncheon for winter season.
This food of Uttarakhand is a staple of Mussoorie and is good enough to satisfy both your eyes and stomach.
Chainsoo is a delicacy of Garhwal and is prepared by using black gram dal. 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.
A tempting food of Uttarakhand that is refreshing and is a mixture of Radish, Lemon, Curd and paste of Bhang(Hemp) seeds, usually eaten during winter season.
It is one of the most popular and preferred Cuisine of Uttarakhand and no food of Uttarakhand is complete without it.
Due to the multi-faceted utility of bhang ka namak, it is the need of kitchen of every hill family.
As the name goes its a delicious accompaniment of food of Uttarakhand and is made in Kumaon region, Uttarakhand.
Bada are made for all festivals & auspicious occasions in Kumaon. This kumaoni food is crispy, flavorsome, split black urad dal fritter.
Til ki Chutney well known in Uttarakhand and is made using sesame seeds. Its a delicious accompaniment of food of Uttarakhand.
Singal are fried semolina spirals that are part and parcel of Kumaon culture and festivals especially Deepawali and Bhaiduj. Batter used for singal can be used for making Pua too.
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