Uttarakhand

Uttarkhand Cuisine

The beautiful state of Uttarakhand has a very simple, yet delicious cuisine. The food is nutritious as well as tasty. The primary food of Uttarakhand includes vegetables, though non-veg food is also served and savored by many. The primary characteristics of the Uttarakhand cuisine is that milk and milk based products is sparingly used here.

Coarse grain with high fibre content is very common in Uttarakhand cuisines. Other food items which are famous are - mundua (Buck wheat) in the interior regions of Kumaun, linguda, which is grown on the borders of Tibet and Nepal. It is also a part of the Pahari cuisine as it helps to keep the stomach in order.

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. 
 

Given below is a brief description of some typical Uttaranchali dishes:

Chainsoo

Chainsoo is dry or gravied dish prepared by using black gram dal (Kala Chana). Its variant preparation is made with Black Bhaatt called Bhatwani.

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

Jholi
Jholi literally means very thin and watery gravy usually made with tomatoes, potatoes, tubers, curd and asafoetida.

Phaanu
Phaanu is also made of Dals (lentils) like Chainsoo but here the pulses are soaked in water for about a minimum of 4-6 hours before its use. A number of lentils like Arhar, Moong or Urad can be used to make Phaanu.

Roat
It is traditional dish made usually at family functions like or religious functions. It is a type of sweet bread made with wheat flour and jaggery, flavored with fennel soaked water to give it an extra edge.

 

 

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