Uttarakhand Cuisine ~ Traditional Uttarakhand Food

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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.

Madua is one kind of grain which is grown in Uttarakhand hills.  Madua ki roti is considered to be good digestive related issues and is a simple and nutritious chapatti made of wheat flour, Madua flour.

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. 

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 savored 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. 

It can to be called as a regional food of Uttarakhand. Coupled with Bhang ki chutney, Pooris and Kumaoni Raita, this dish will give satisfaction to your soul. While traveling you can easily find it along roadside stalls. 

Kumaoni 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.  

1. Radish - 400 gm
2. Garlic - 5 Flakes
3. Green Chilies - 5
4. Lemon - As per taste
5. Salt - As per taste
6. Roasted Bhang Seeds - 50 gm
7. Sugar - 60 gm 

1. Peel & wash Radish, Prepare batons.
2. Grind Garlic, Green Chilies and roasted Bhang seeds together.
3. Take out Lemon pulp segments.
4. Mix the paste well and toss the Radish in it and add the Lemon segments.
5. Add Curd, Salt, Sugar and mix well.

It is one of the most popular and preferred Uttarakhand cuisine and no food of Uttarakhand is complete without it.

1. Bhaang(Hemp Seeds)- 1/2 cup
2. Coriander  Leaves- 1 cup
3. Green Chilies- 3-4
4. Garlic- 10-12 cloves
5. Lemon Juice- 2 teaspoon 
6. Salt- As per your taste
7. Cumin Powder- 1 teaspoon

1. Heat a pan and dry roast hem seeds in it, till they are fragrant and starts crackling. Keep the flame low else they will burn. 
2. Once they cool down a bit then grind them well.
3. Add peeled garlic cloves, green chilies, Coriander  leaves and little water in it. Grind them to a smooth paste. 
4. Bhaang Ki Chutney is ready. 

Due to the multi-faceted utility of bhang ka namak, it is the need of kitchen of every hill family.  

1. Common salt - 50 grams, 
2. hemp seeds - 50 grams, 
3. Garlic - 10 grams, 
4. Whole red chili - 5 grams,
5. Gandharyan - one to two grams (if desired)

1. Fry the hemp seeds till they start to crackle. Keep the flame low . 
2. Finely grind these roasted seeds in a cilantro or grinder. 
3. After grinding, filter it in a sieve and separate the peels. 
4. Now mix this powder with salt, garlic and chilli and grind.
5. After grinding, keep the salt in an open utensil for 2-3 days . 
6. After it has dried properly, save it in a glass or ceramic jar for use.

As the name goes its a delicious accompaniment of food of Uttarakhand and is made in Kumaon region, Uttarakhand.  

1. Cucumber- 1 medium size
2. Mustard seeds(rai) – 1 tsp
3. Curd- 250 gm
4. Rock Salt to taste
5. Cumin seeds- ½ tsp
6. Turmeric powder- ¼ tsp
7. Green chillli - 1
8. Cloves of garlic (crushed)- 2 nos
9. Coriander leaves for garnishing 

1. Peel and grate Cucumber and Squeeze the water off.
2. Beat Curd, add Cucumber and Turmeric powder.
3. Grind Mustard seeds(rai) into fine paste and mix in the above mixture.
4. Add chopped Green Chilies, Green Coriander, and Salt and mix well.
5. Keep aside for 3-4 hours to enhance the strong mustard flavour.

Bada are made for all festivals & auspicious occasions in Kumaon. This kumaoni food is crispy, flavorsome, split black urad dal fritter. 

1. Urad Dal -  500 gm
2. Turmeric powder -  1/2 Tspn 
3. Garam Masala -  1/2 Tspn 
4. Salt - As per taste
5. Coriander Leaves- 1/2 Bunch 
6. Asafoetida -  A Pinch 

1. Soak Urad overnight, strain the water & grind the Dal to a fine paste.
2. Add Turmeric powder, Garam Masala powder, Asafoetida, Salt.
3. Add chopped Coriander Leaves, Mix well.
4. Make small balls by applying water on palms, flatten the balls and make holes in the centre.
5. Deep fry till brown and crisp.
6. Serve hot with Chutney

Til ki Chutney well known in Uttarakhand and is made using sesame seeds. Its a delicious accompaniment of food of Uttarakhand.  

1. Sesame seeds (til) – 100 gm
2. Garlic cloves– 4 nos
3. Red chilies- 1-2 nos
4. Salt to taste 

1. Toast the sesame seeds until golden brown in a low flame. It might take about a minute. 
2. Grind this toasted seed coarsely first. Then along with this add the other ingredients and grind it. 
3. Serve it with Gahat Dal Paratha or sandwich etc. 

Singodi  is an Indian sweet of Kumaon region made with Khoya and wrapped in maalu leaf. Origin of Singodi is believed to be the old province of Almora.  

1. Khoya - 1kg
2. Sugar - 300 gm
3. Grated Coconut - 200 gm
4. Green Cardamom - 1~2 gm
5. Malu Leaf -  As required 

1. Cook Khoya,keep stirring it on slow fire. 
2. Add Sugar and mix well.
3. Add Grated Coconut & crushed Green Cardamom powder.
4. Wrap the Malu leaf up in the shape of a cone & fill it with cooked Khoya in small portion.

Bal Mithai is known for its mouth-watering flavors and exquisite looks and is one of the most famous sweets of Uttarakhand. Origin of Bal mithai is believed to be from Almora. 

1. 1/2 kg khoya
2. 100 gm ~ Sugar balls
3. 1/2 kilograms cane sugar
4. 2 teaspoon butter

1. Cook Khoya on slow fire and stir it continuously.
2. Cook till its colour changes to dark brown.
3. Add Sugar,cool till it is thick in consistency.
4. Pour over a greased tray and let it cool.
5. Cut into rectangular pieces and toss them over sugar balls.

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.   

1. Semolina (Sooji) – 2 cups
2. Curd – 1 cup (well churned)
3. Milk – 1 ½ cup
4. Butter Oil (Ghee) – 1 tbsp
5. Sugar – 1 ½ cup 
6. Banana – one (made into pulp)

1. Beat Suji with Ghee, mashed Banana and mix .
2. Add curd to the mixture.
3. Add beaten Curd, Sugar and mix thoroughly. Add milk and mix. 
4. Let this batter for half an hour.
5. Take batter in your palm,pour it in oil,way you prepare jalebis. 
6. Deep-fry from both sides till golden brown.