Kind's of Food
The Uttarakhand cuisine is appealing that it coerces you to visit that destination. As the people belong to the hilly region their food is very nutritious and suits the energy requirements as well as the cold region. It is traditionally cooked over wood fire and served with lots of love and affection.
The culture of Uttarakhand has maintained a good standard of culinary system. Uttarakhandis have developed tastes for all types of vegetarian meals. Vegetables namely cabbage, spinach, green grams, peas are highly nutritious. Uttarakhandis also consume fruits like orange, manago, peach, lichis, guavas, which in the long run help them to stay healthy.The raw ingredients are mostly available at any local Indian grocery shops. Aalu ka gutke, Kaapa, Paalak Tinri ,Gaderi ke gutke are some of the specialities of the Uttarakhandis. These items are not only sumptuous but also take minimum time for cooking. To add flavors to the Uttarakhandi meals, raitas and chutneys are voluptuously savored. Khire ka raita, Nebu mooli ka raita, Daarim ki khatai , Aam ka fajitha are worth mentioning.For every festivals and special occasions , the people of Uttarakhand put lot of efforts to prepare some tasty food dishes. Singal, Pua, Maal Pua , Besan Bhadela are the delicacies of the Uttarakhand cuisine, which the people all over the world deplete in great delight.
The food mostly has scarcity of milk and milk products because the hilly cows yield very less quantity of good milk. Rice is their staple food and their favorites are lentils.
People of Uttarakhand basically take a vegetarian meal though mutton and chicken are also savored by many. Characteristic feature of the Kumouni cuisine is the sparing use of milk and milk based products. This is due to the geographical nature of the state as hill cows do not yield good quantity of milk. Rice is the staple food for the people of Uttarakhand.
Favorites of the Pahari people are the lentils. Locally grown bhatt (a variety of soya bean) and the rust brown gahat also called kulath are appreciated more than others. Large dried balls of urad dal, called badis and their smaller version prepared from moong dal called mangodi are also relished by the people here. These help the people to combat the chilly winter months.
Also common is the use of coarse grain with high fibre content Munduva (Buck wheat) in the interior regions of Kumaun. Linguda grown on the borders of Tibet and Nepal is also a part of the Pahari cuisine as it helps to keep the stomach in order. Medium of cooking is normally mustard oil or pure ghee. Use of tomato is minimal in the Kumaoni cuisine. Simple recipes of this state are made interesting with the use of bhanga or hash seeds as spice.
List of Recipes :-
Recipes from Garhwal
Garhwal Ka Fannah
Chainsoo
Kafuli
Jholi
Phaanu
Thechwani
Baadi
Recipes from Kumoun
Ras
Bhatt ki Churdkani
Badil
Arsa (Dessert)
Gulgula
Black and White Roti
Mandua ki Roti
Kulath ki Dal
Swala
Urad Bhuda
Palau
Kandalee ka saag
Jhangora ki kheer
Generally, either pure ghee or mustard oil is used for the purpose of cooking food. Use of tomato is minimal in the cuisines of Uttarakhand. Simple recipes of this state are made interesting with the use of hash seeds as spice.
The Uttarakhand cuisine is appealing that it coerces you to visit that destination. As the people belong to the hilly region their food is very nutritious and suits the energy requirements as well as the cold region. It is traditionally cooked over wood fire and served with lots of love and affection.
The culture of Uttarakhand has maintained a good standard of culinary system. Uttarakhandis have developed tastes for all types of vegetarian meals. Vegetables namely cabbage, spinach, green grams, peas are highly nutritious. Uttarakhandis also consume fruits like orange, manago, peach, lichis, guavas, which in the long run help them to stay healthy.The raw ingredients are mostly available at any local Indian grocery shops. Aalu ka gutke, Kaapa, Paalak Tinri ,Gaderi ke gutke are some of the specialities of the Uttarakhandis. These items are not only sumptuous but also take minimum time for cooking. To add flavors to the Uttarakhandi meals, raitas and chutneys are voluptuously savored. Khire ka raita, Nebu mooli ka raita, Daarim ki khatai , Aam ka fajitha are worth mentioning.For every festivals and special occasions , the people of Uttarakhand put lot of efforts to prepare some tasty food dishes. Singal, Pua, Maal Pua , Besan Bhadela are the delicacies of the Uttarakhand cuisine, which the people all over the world deplete in great delight.
The food mostly has scarcity of milk and milk products because the hilly cows yield very less quantity of good milk. Rice is their staple food and their favorites are lentils.
People of Uttarakhand basically take a vegetarian meal though mutton and chicken are also savored by many. Characteristic feature of the Kumouni cuisine is the sparing use of milk and milk based products. This is due to the geographical nature of the state as hill cows do not yield good quantity of milk. Rice is the staple food for the people of Uttarakhand.
Favorites of the Pahari people are the lentils. Locally grown bhatt (a variety of soya bean) and the rust brown gahat also called kulath are appreciated more than others. Large dried balls of urad dal, called badis and their smaller version prepared from moong dal called mangodi are also relished by the people here. These help the people to combat the chilly winter months.
Also common is the use of coarse grain with high fibre content Munduva (Buck wheat) in the interior regions of Kumaun. Linguda grown on the borders of Tibet and Nepal is also a part of the Pahari cuisine as it helps to keep the stomach in order. Medium of cooking is normally mustard oil or pure ghee. Use of tomato is minimal in the Kumaoni cuisine. Simple recipes of this state are made interesting with the use of bhanga or hash seeds as spice.
List of Recipes :-
Recipes from Garhwal
Garhwal Ka Fannah
Chainsoo
Kafuli
Jholi
Phaanu
Thechwani
Baadi
Recipes from Kumoun
Ras
Bhatt ki Churdkani
Badil
Arsa (Dessert)
Gulgula
Black and White Roti
Mandua ki Roti
Kulath ki Dal
Swala
Urad Bhuda
Palau
Kandalee ka saag
Jhangora ki kheer
Generally, either pure ghee or mustard oil is used for the purpose of cooking food. Use of tomato is minimal in the cuisines of Uttarakhand. Simple recipes of this state are made interesting with the use of hash seeds as spice.
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