New Delhi: Uttarakhand, nestled among the majestic Himalayas, is a land of breathtaking landscapes, serene spirituality, and rich cultural heritage. Aside from its breathtaking natural beauty, the state also has a delectable and diverse culinary tradition that reflects its geographical diversity and cultural influences. Uttarakhand cuisine is a tantalising blend of distinct flavours, locally sourced ingredients, and generations-old cooking techniques.
Uttarakhand’s food is dominated by two main regions: Garhwali cuisine and Kumaoni cuisine. The dishes are simple and grown locally, without being overpowered by complex spices. Some of Uttarakhand’s most famous dishes are lentil-based and cooked over a slow fire.
Rice is a staple food for thepeople of Garhwal. Bhaang (hash seeds) is one of the spices that they frequently use in their cooking. Gehet, gauth, toor, swanta, and gauthare are popular pulses. They prefer to drink juices such as burash (rhododendron) juice, rose juice, and malta juice instead of soft drinks.
On the other hand, Kumaoni food is simple and nutritious, suited to the harsh Himalayan environment. Pulses such as gouhat (or kulath, a local type of bean) are made into a variety of dishes such as Kumaoni raitaa, Bal Mithai, ras bhaat, chain, faanda, and thatwaani. Bhatt pulses are used to make chudkani and joula. Popular cereals include madua with rice and wheat. Meat is also prepared, but the recipe is very similar to that of most of North India. The heart of the Kumaoni cuisine, which is traditionally eaten in several parts of Uttarakhand, consists of a variety of snacks, breads, dairy products, and beverages.
Here are some dishes from Garhwali and Kumaoni cuisine:
1. Kafuli:
Kafuli is a popular Uttarakhand dish made from spinach and fenugreek leaves. This exotic dish is cooked in an iron kadhai and served with hot steaming rice. It is the most nutritious and health-conscious dish available in the state.
2. Phanu:
Phanu, a speciality of Uttarakhand, is a special curry made from the hills’ gahat ki daal. This aromatic curry, cooked to perfection with spices and herbs, is best served with rice and is as filling to the heart as it is to the stomach.
3. Bhaang Ki Chutney:
This well-known delicacy is made from bhaang (hemp) seeds. In a Kumaoni household, this chutney is served with almost every dish. The spicy and sour chutney acts as a concentrated condiment, giving any dish a nice kick. And, unlike the leaves, hemp seeds do not contain any psychoactive substances.
4. Garhwal Ka Fannah:
This heavenly Uttarakhand food is a Mussoorie staple that will satisfy both your eyes and your stomach. It’s one of those dishes that will simply leave you wanting more. Garhwal Ka Fannah has become a must-have food item on the menu for any occasion in Uttarakhand due to its divine taste and aroma.
5. Dubuk:
Dubuk, hailed as one of the best dishes in Uttarakhand, enchants diners with its indescribable flavour. It is a Dal preparation that is best served with rice. Though the best time to eat Dubuk is in the winter, there’s nothing stopping you from enjoying it all year.
