Since India is a land of varied culture, each of its state has its own cuisine too. The common phrase “the way to a man’s heart is through his stomach” simply exemplifies the delicacies prepared in uttarakhand. Not many people know this, but this place has a whole lot of delicacies that will satiate the hidden hunger in you. While walking through the road up to your favourite hill station in Uttarakhand you will be greeted by different aromas coming from the roadside vendors.
The cuisine of Uttarakhand is similar to its people, simple yet incredible. The two distinct regions, Kumaon and Garhwal offer palates of flavoursome dishes that are high on nutrition as well. The cuisine of the state is meticulously chosen to not only offer delight the taste buds but also to make most of the resources available. Where great care is taken to include all the necessary elements to keep one well-prepared for the tough climate and trails, special attention is paid to maintaining the look and taste of the dishes as well. A balanced flavour is the key to authentic Uttarakhand cuisine that is mostly cooked over slow fire and consists of lentils.
Although Kumaon and Garhwal are divided in different regions; they unite as one in its methods of cooking and the choice of ingredients. There are also several dishes that two regions are common but have different names. The food habit in the state also witness variation with the changing season; where in winter in Mathir and Til Laddus or Madua Rotis are preferred, in summers, Dubkas with Chholia Rotis are relished.
The major ingredients responsible for adding the taste and incredible aroma to the food of Uttarakhand are varied lentils that are exclusive to the state and variety of flours that come from barley and buck wheat. The dishes in Garhwal deeply connects to its people, the food is prepared with the right amount of spices, which only entices one to savour it. Phanu, Kafuli, Thechwani, Chainsoo, Jholi, Gahat ke Paranthe, Roat and Baadi are some of finger-licking Garhwali dishes. Meanwhile in Kumaon, Aaloo, Gutuk, Dubke, Thathwani, Kaapa, Chudkani, Jaula and Sisunaak Saag are the mouth-watering presentations.
The side dishes in Uttarakhand are equally important and therefore are prepared with utter care, Bhangeera ki Chutney, Mooli Thechuwa and Hara Namak are some of the sides that add to the flavour of main course meals.
Concluding the gasstronomic journey in Uttarakhand are its melt in mouth deserts, of which Singal-Puha, Jhangora ki Kheer, Singodi and Baal Mithai are few prelude. One noticeable and worthy of trial is Sanaa Hua Nimbu, which is by far the clear attention grabber in the palatable cuisine of Uttarakhand.
Millets and Beans of Uttaranchal
Often regarded as a poor man’s food in many parts of India, millets are now seeing a revival of interest and being plated up by fancy chefs and upscale restaurants as a local superfood that we need to be more aware of. The quinoa audience of the metros is waking up to the possibilities of millets.
Popular in Uttarakhand: Bhang Ki Chutney
Not kidding! There is chutney made in Uttarakhand that is actually bhang ki chutney. It simply enhances the taste of every other cuisine and its fresh aroma and tangy taste will linger in your mouth long after you have consumed it Made from Hemp Seeds that has an irresistible aroma; cumin seeds, garlic leaves; tamarind and salt, this simple chutney compliments any dish made in Uttarakhand.
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Source:
https://www.holidify.com/blog/food-of-uttarakhand/
