Uttaranchal dishes from Kumaon and Garhwal

12/06/2013 Rohit Negi 0 Comments

Uttarakhand is known the world over for its dazzle natural beauty. The rich natural variety coupled with the definite climatic conditions yield edible plants and spices that are unique to the State. The food commodities of Uttarakhand are renowned for their extremely high nutrient value and taste. Organic food production in the State is rapidly gaining national and international recognition.
Uttarakhand is famous for its wide range of pulses. Bhatt or black soyabean is an all-time favourite with the local people. Rich in proteins and iron, bhatt is traditionally prepared in an iron kadhai to make chudkani, bhatwani and thatwani

Traditionally, chapatis/rotis or breads are made from flour obtained from mandua (finger millet seeds) and buckwheat. Mandua roti, which is high in calcium, is generally consumed during the cold and harsh winters. Some species of millets such as kauni (fox tail millet)

and jhangora (barnyard millet) replace rice and kheer as staple food. These millets are known to contain medicinal properties, and are easy on the stomach.

Uttarakhand’s cuisine makes good use of local herbs and spices as taste  increase.  Typical condiments include jamboo (Allium stracheyi), kala jira (black cumin seeds), gandrayani (Angelica glauca) and jakhiya (Cleome viscose). Chutneys are made from bhangjeera (Perilla frutescens) and til (sesame).

  • Aloo Ke Gutke
  • Alu Daal Pakora
  • Alu Tamatar ka jhol
  • Baadi
  • Badeel
  • Bhangjeera Ki Chutney
  • Bhatt ki Churkani
  • Chainsoo
  • Dubka
  • Gaderi Ki Sabji
  • Gahat (Kulath) Ki Dal
  • Gahat (Kulath) Rasmi Badi (Kofta)
  • Gahat (Kulath) Soup
  • Jhangore ki Kheer
  • Kaapa
  • Kafuli
  • Kauni Pulao
  • Lal Chawal Ki Kheer
  • Lesu 
  • Mandua Ki Roti
  • Mixed Bhaddu Dal
  • Phaanu
  • Raita
  • Rus
  • Sani Hui Mooli and Nimbu
  • Sisunak Saag
  • Stuffed Gahat Chapatis
  • Thechwani
  • Til ki Chutney
  • Urad Ke Pakore (Wada)


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