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Food & Cuisine

The traditional cuisine of the land is highly nutritious, simple to prepare and at the same time appealing to the palate. Uttaranchal has diverse flavors,colors and ingredients.The Himalayan state of Uttarakhand has an uncomplicated yet mouth -watering cuisine.The food is tremendously wholesome to suit the high-energy necessities of the mountainous and wintry region. Rice is the indispensable food for the people of Uttaranchal.

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 uttrakhandis.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.

List Of Recepies-:

Chainsoo-: Chainsoo is prepared by using black gram daal. Normally due to the high protein content in this daal it is difficult to digest. However it is said that the bad effect gets nullified by roasting. Similar preparation with slight variation is made out of black bhat (a varity of soyabeen), but in that case it is called bhatwani.

Kafuli-: Kafuli is a thick gravy preparation made from green leafy vegetables. Kafuli made of Spinach leaves is the most common preparation.

Jhol-: Jhol means very thin gravy. Jhol can be made out of tomatoes, potatoes and other tubers

Phaanu-: Phaanu is made of dals (lentils) like chainsoo, but in this case the dals are soaked in water for about 4 to 6 hours before its use. A different variety of dals like- Gahat, Arhar or green Mung can be used to prepare Phanu.

Til ki Chutney-: This chutney is mainly prepared during winters and is yummy with Tor ki daal n' Bhaat or with paranthe. It can also be used as a dip for various snacks.

Thechwani-: Thechwani can be prepared using radish root (pahari mula having round root) or potatoes. The preparation is called by this name as the radish root or potato is never cut, but crushed into pieces.

Baadi-: Baadi is made from Mandua Flour(also known as Chuna flour and is black in color) and Wheat Flour.Baadi is best eaten with Gahat ki dal or Phaanu.

Roat & Arsa-: During marriages and other family or religious functions certain traditional Garhwali dishes are prepared, the most important among them are Roat and Arsa.