India offers millions of food recipes with each region you enter. Uttarakhand has several such originated mouth-watering delicacies which will leave a print on your taste buds. From namkeen dal to sweet kheer, Uttarakhandis or Pahari people never fail to impress with good food.
Top 10 food in Uttarakhand
Chainsoo is a dainty of Garhwal and is prepared by using black gram dal (Vigna Mungo). By and large, the high protein content of these black lentils makes them difficult to digest, but it is said that the bad effect gets nullified by roasting. With loads of spices used as a part of the ingredients, this dal emanates an awesome sharp fragrance of these spices with a ‘pahadi’ namkeen taste (salty Himalayan dish). A similar kind of preparation with slight variation is made out of black bhat (a variety of soya bean), but it is called bhatwani.
2. Kumaoni Raita
Raita is a dish prepared in most parts of India that consists of vegetables, salads, or spices, depending on their recipes. Kumaoni Raita is easy to make raita that goes on well with your daily meals. Thus, it is a special kind of Uttarakhandi dish prepared with curd, cucumber, and the specialty- mustard seeds being its main ingredients. Supporting ingredients are green chilies, salt, and hing (asafoetida) as per taste. Locals also call this cuisine ‘Pahadi Kheere Ka Raita’.
Dubuk also called locally as ‘Dubke’, is a local dish of the Kumaon region known for its wondrous taste. Famously known as Dal of Uttarakhand, the main ingredient is soya bean dal. It is prepared with local pulses like Gahat and Bhatt in local regions and is best served with rice. In some areas, dubuk is served with moong pakoras as well. While one may think that what is unique about a dish made with dal, Dubuk will change your perception. This dish is mostly savored during the winter season.
4. Jhangora Ki Kheer
Kheer is a national delicacy of India. Varying from Chawal Kheer to Sabudana Kheer and Vermicelli Kheer to wheat kheer, each region has a special offer. And one such specialty of Uttaranchal is Jhangora ki Kheer or Kheer of millets. This lip-smacking kheer is made with millets, raisins, milk, sugar, kewra essence, and nuts (of choice). It is highly hailed for its rich texture and taste that lasts on the taste buds for quite a long time.
Kafuli (also known as Dhapdi in Garhwal) is a spinach dish whose origin is from Uttarakhand. It is a popular and most loved Pahari dish which people of all age groups savor. This easy-to-cook curry recipe is made using spinach, fenugreek leaves (methi), garlic, ginger, green chilies, curd, rice paste, and a melange of spices. Kafuli is commonly served as a main-dish (sabji) and savored best with chapati or steamed rice. Kali is best prepared in an iron kadhai over a wooden fire.
6. Bhang Ki Chutney
Bhang chutney, also called ‘bhangeera ki chutney’, is a dish served in Kumaoni cuisine from Uttarakhand. It is basically made from grinding cannabis/bhang seeds with mint, tomatoes, and different spices. Bhang is an edible preparation of cannabis originating from the Indian Subcontinent. Bhang ki Chutney can be served at any time of the day and is prepared by Roasting the bhang seeds and then grinding them in a mixer.
7. Garhwal ka Fannah
A delicacy from the Queen of Mountains in India, Mussoorie, Garhwal ka Fannah is a delicious dal dish similar to dal makhani. Loaded with scrumptious flavors and simple ingredients, this dish is undoubtedly one of the best in the Pahari cuisines. This main flavor of the dish comes out with tomatoes, and the texture is smooth and creamy but yet very different from that of dal makhani. The ginger garlic paste is stir-fried with red chili paste and then added to the dal, giving it a delicious and spicy flavor. Garhwal ka Fannah is one of the healthiest meal choices you can make, and it also cooks within half-an-hour (if the dal is soaked already overnight).
Phaanu is a little similar to chainsoo as it is also made with dal(lentils), but 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 phalanx. People of all age groups savor this Garhwali cuisine. Phaanu is a quite nutritious recipe that provides lots of energy to stay fit in a cold climate.
Baadi is a Pahari recipe that is exceptionally applauded in Uttrakhand. Baadi is a kind of rice normally paired with kulath ki dal, yet another acclaimed Pahari recipe. Made with Buckwheat, this vegetarian recipe gives you so much warmth, satisfaction, and flavor decency. It is an easy-to-make recipe that is undoubtedly a simple rice recipe but made in a different style and keeps people licking the plates.
10. Kandalee Ka Saag
Bicchu Booti (Kandali or Urtica dioica, commonly known as stinging netter) Ka Saag is a wild bushy grass that is high on nutritional value, and itches badly are stingy. Thorny leaves touch any exposed body part. Quite a number of children go through a painful and funny experience in their childhood when they fell straight on top of this bush from a height of about 15 foot while playing in a village. Garhwalis always cook their greens, especially leafy veggies, in lohe ki kadhai since it imparts added Iron nutrients to the dish.
Do make sure to try these yummy recipes whenever you make a visit to Uttarakhand and if not, try preparing them at home, wink!
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