Uttarakhand’s cuisine is similar to its people, uncomplicated yet phenomenal. There are 2 distinct regions in Uttarakhand – KUMAON and GARHWAL, both have conquered the territories of flavors along with nutrition, in their cooking techniques. The cooking style here includes all the essential elements in the diet to keep one prepared for the rough climate.

Overview of Uttarakhand’s Culinary Heritage

Nestled in the heart of the Himalayas, Uttarakhand not only boasts breathtaking landscapes but also a rich culinary tradition. The state’s cuisine is a reflection of its people – uncomplicated yet phenomenal. In this article, we’ll take you on a gastronomic journey through the distinct culinary treasures of Kumaon and Garhwal regions.

Distinct Regions: Kumaon and Garhwal

Uttarakhand is divided into two distinct regions, Kumaon and Garhwal, each with its own unique culinary identity. Both regions have conquered the territories of flavors along with nutrition in their cooking techniques. Let’s dive into the delightful world of Kumaoni and Garhwali cuisine.

Kumaon and Garhwal Cuisine

A Brief Exploration of the Culinary Traditions

Kumaon and Garhwal have their own culinary legacies deeply rooted in the local culture and availability of ingredients. While Kumaoni cuisine is known for its use of locally grown produce and pulses, Garhwali cuisine showcases hearty meals designed for a rugged terrain. Both regions prioritize simple, flavorful, and nutritious food.

Emphasis on Local Flavors and Nutrition

The cooking style in Uttarakhand includes all the essential elements in the diet to keep one prepared for the rough climate. Locally sourced ingredients such as lentils, millets, leafy greens, and potatoes play a pivotal role in creating dishes that are both delicious and nourishing. Now, let’s delve into the top 10 dishes that exemplify the essence of Uttarakhand’s cuisine.

Popular Dishes of Uttarakhand

Introduction to the Selection of Dishes

Uttarakhand offers a unique culinary experience, and among the myriad dishes, some stand out as absolute must-tries. These dishes hold immense cultural significance and are beloved by both locals and visitors. Let’s explore the top 10 dishes that you shouldn’t miss when in Uttarakhand.

Aaloo Ke Gutke

Most popular and one of the fundamental dishes of the state, Aaloo(Potatoes) Ke Gutke is a very tasty dish prepared from simple dry spices which are roasted and coated over the potatoes. Aaloo ke Gutke goes best with Puri and traditional “Kheere Ka Raita” (Cucumber and Curd preparation). This is an all-time dish of every “Pahari”.

Kapaa/Kafuli

A very healthy dish with a high nutritional value is mostly prepared in the winter season. It is prepared from spinach or “lai” {a substitute of mustard leaf} and fenugreek leaves. The dish is preferred to be cooked in an Iron Kadhai (a utensil) to extract more flavors and color with ‘Bhaath‘ ( steaming Rice).

Phaanu

Basically a Garhwali dish, but is loved by everyone in Uttarakhand. It is a lunch-time dish mainly prepared by soaking ‘Gahat Dal’ and other lentils overnight and cooking it in a pot. Though it has a complex preparation, for such a great taste, complexity loses its gravity.

Baadi

Another mind-blowing meal from Garhwal Region is a hasty remedy when you have no or less time to cook. It has a unique recipe and is prepared by adding Buckwheat Flour to the boiling water. It is a complete bowl of nutrients and tastes best when served with ghee.

Chainsoo

It is a third dish to hit the list of “Garhwali” delicacies. Basically, prepared by lentils ( Urad or Kali Dal), the dish is cooked by sweltering lentils and then grinding them to a paste, which is then cooked in an iron pot over the slow fire to capture all the authentic flavors intact in the pot, giving it a wonderful earthy taste.

Rus/Thhatwani

Another delectable dish prepared out of lentils has its origin in Kumaon Region of Uttarakhand. As prepared from lentils, the dish has a high protein content. The ‘Dal‘ or lentils are cooked on a low flame until all the flavors and nutrients of the dal are released in the stock, later the lentils are removed and the soup is served with rice.

Dubuk/Dubke

Popular as a winter dish in the Kumaon Region of Uttarakhand, Dubuk is prepared by soaking the local pulses like Gahat and Bhatt overnight. The soaked pulses are then made into a paste which is then cooked with some spiced aromatics which are powdered, in an iron pot. This is a complete meal overloaded with nutritional value.

Churkaani

Basically a soupy dish, Churkaani too belongs to the Kumaon Region of Uttarakhand. This also has a similar procedure of preparation like other lentil dishes. ‘Bhatt’ or ‘Black Beans’ is soaked overnight and then cooked with powdered spices and has a mind-blowing taste. Someone like me can gulp down bowls and bowls of it without any side dishes.

Jhangore Ki Kheer

The appetizing dessert, Jhangore Ki Kheer is a popular Garhwali dish. The sweet dish is prepared by a kind of a millet which is called “Jhangore” and is cooked with a number of dry fruits to impart a rich texture to it.

Sisunaak Saag

This is a kind of weird dish coming from Uttarakhand. This is a significant dish from the kitchens of the natives, but it’s not frequently prepared. ‘Sisun‘ which is commonly known as ‘Bichu Ghaas‘ is essentially a plant having thorns all over and you need to be cautious while touching it because it can cause itching in hands for several hours. However, this dish is produced by a kind of calamitous plant. The procedure includes putting the plant in hot water and then making a paste of it. This paste is slowly cooked with Tomato and Ghee.