Food and Cuisine of Uttarakhand | Uttarakhand State PSC (UKPSC): Preparation - UKPSC (Uttarakhand) PDF Download

 Page 1


Food
 
and
 
Cusines
 
of
 
Uttarakhand
The food items of Uttarakhand are bestowed with a unique quality that makes
them very nutritious and well beseemed to the taste-buds; that is, they are
primarily cooked over charcoal or burning wood. This characteristic feature
precisely demarcates the food items of Uttarakhand from the cuisine hailing
from the rest of the country.
Although the residents of Uttararkhand prefer a purely vegetarian meal, a
major bulk of the inhabitants also bask food recipes readied from mutton or
chicken. The cuisine descending from the Kumouni region bears an uncanny
lineament; that is milk or milk related products are less used as ingredients in
cooking their food. The reason behind this bizarre trend is the fact the
topological features of the area do not permit the hill cows to manufacture
milk of the finest quality.
Alike numerous locales of India, the prime staple food is rice. However, the
residents of the Pahari region prefer lentils. Food items like ‘bhatt’ a type of
soybean, ‘kulath’ or rust brown gahat, ‘badis’ or humongous spheres of dried
urad dal and ‘mangodi’ prepared in an identical fashion using moong dal
instead are local favorites that aid the occupants to combat the spine-chilling
winters. Other favorites are Mundua and Linguda. The cooking medium
frequently used is either ghee or mustard oil.
Some of the cusines are discussed here.
Garhwal Ka Fannah- The heavenly delectable locale of Mussorie has
something to cater to both the thirsty eyes as well as the hungry stomach.
Garhwal Ki Fannah happens to be just such a salivating delicacy that will
leave you craving for more. It has enchanting aroma and divine taste.
Kafuli- Among the wide range of nutritious preparations that has gifted an
entirely new identity to the state of Uttarakhand, Kafuli is arguably the most
nourishing and health conscious dish. Kafuli owes this feature solely to the
fact that it is principally prepared from lush green leafy vegetables that are
prescribed by all the doctors.
Arsa-It is renowned as one of the most sought-after desserts that has
originated in the state of Uttarakhand. Its heavenly sweet taste and low
calorific value makes it the choice of many health conscious people. The
Page 2


Food
 
and
 
Cusines
 
of
 
Uttarakhand
The food items of Uttarakhand are bestowed with a unique quality that makes
them very nutritious and well beseemed to the taste-buds; that is, they are
primarily cooked over charcoal or burning wood. This characteristic feature
precisely demarcates the food items of Uttarakhand from the cuisine hailing
from the rest of the country.
Although the residents of Uttararkhand prefer a purely vegetarian meal, a
major bulk of the inhabitants also bask food recipes readied from mutton or
chicken. The cuisine descending from the Kumouni region bears an uncanny
lineament; that is milk or milk related products are less used as ingredients in
cooking their food. The reason behind this bizarre trend is the fact the
topological features of the area do not permit the hill cows to manufacture
milk of the finest quality.
Alike numerous locales of India, the prime staple food is rice. However, the
residents of the Pahari region prefer lentils. Food items like ‘bhatt’ a type of
soybean, ‘kulath’ or rust brown gahat, ‘badis’ or humongous spheres of dried
urad dal and ‘mangodi’ prepared in an identical fashion using moong dal
instead are local favorites that aid the occupants to combat the spine-chilling
winters. Other favorites are Mundua and Linguda. The cooking medium
frequently used is either ghee or mustard oil.
Some of the cusines are discussed here.
Garhwal Ka Fannah- The heavenly delectable locale of Mussorie has
something to cater to both the thirsty eyes as well as the hungry stomach.
Garhwal Ki Fannah happens to be just such a salivating delicacy that will
leave you craving for more. It has enchanting aroma and divine taste.
Kafuli- Among the wide range of nutritious preparations that has gifted an
entirely new identity to the state of Uttarakhand, Kafuli is arguably the most
nourishing and health conscious dish. Kafuli owes this feature solely to the
fact that it is principally prepared from lush green leafy vegetables that are
prescribed by all the doctors.
Arsa-It is renowned as one of the most sought-after desserts that has
originated in the state of Uttarakhand. Its heavenly sweet taste and low
calorific value makes it the choice of many health conscious people. The
glory of special occasions like marriages and festivals is enhanced due to the
magnanimous presence of arsa. this dish has special significance as it is sent
to daughter’s home as a gift or present as kalya (kaleva). It is prepared out of
paste of rice, gur, and oil.
Bhatt Ki Chudkani- Being also spelled as ‘Churkaani’, Bhatt Ki
Churdkani augments the glory and charm of many occasions and festivals
feted in the state of Uttarakhand.Being prepared from black bhatt blended
with rice paste and ordinary flour, Bhatt Ki Churdkani also has a very high
nutritive value. Bhatt Ki Churdkani is bestowed with all the various essential
elements like vitamins, proteins, minerals, etc.
Phaanu-It is a mouth-watering delicacy originatin g in Uttarakhand that is
chiefly prepared from dals or lentils like ‘Chainsoo’. Phaanu is indeed so
delicious and appetizing that it holds an uncanny position in the hearts of the
occupants of Uttarakhand. Since, the salivating dish of Phaanu is chiefly
manufactured from lentils, it also has ample measures of vitamins and
minerals that are essentialy need by every individual.
Rus-It serves to be one of the most sought-after culinary delights that
precisely demarcates Uttarakhand from other Indian states with respect to
cuisine. Rus is also rich in all the essential vitamins and minerals that are
required for the proper functioning of human body. Rus is also an alluring
treat meant to satiate the taste buds of people with different tastes.
Baadi-. Baadi is also bequeathed with all the chief nutrients that execute
the various activities of our body. These include vitamins like vitamin B12
and Vitamin A, whose deficiency leads to a dreaded condition known as
‘Night Blindness’ and various minerals as well.
Gulgula-Uttarakhand is known for its distinctive food items, one of which
is Gulgula of Uttarakhand. This dish is one of the sweet preparations that are
highly popular with visitors and tourists to the area. Gulgula of Uttrakhand
may basically be described as a sweet local snack made of jaggery, which
originated in the Garhwal region.The preparation of gugula in Uttarakhand
involves the use of extremely basic ingredients that are found in the
immediate vicinity of the inhabitants of the region. It is a significant addition
to the richness of delicious desserts made in various parts of Northern India.
Kandalee Ka Saag ( Sisun (sin) ka sag)- sisun is a wild green plant and
used for making vegetable, like green other leafy vegetables. Sisun has
special character that it has acidic leafs causing tremendous when touched.
Page 3


Food
 
and
 
Cusines
 
of
 
Uttarakhand
The food items of Uttarakhand are bestowed with a unique quality that makes
them very nutritious and well beseemed to the taste-buds; that is, they are
primarily cooked over charcoal or burning wood. This characteristic feature
precisely demarcates the food items of Uttarakhand from the cuisine hailing
from the rest of the country.
Although the residents of Uttararkhand prefer a purely vegetarian meal, a
major bulk of the inhabitants also bask food recipes readied from mutton or
chicken. The cuisine descending from the Kumouni region bears an uncanny
lineament; that is milk or milk related products are less used as ingredients in
cooking their food. The reason behind this bizarre trend is the fact the
topological features of the area do not permit the hill cows to manufacture
milk of the finest quality.
Alike numerous locales of India, the prime staple food is rice. However, the
residents of the Pahari region prefer lentils. Food items like ‘bhatt’ a type of
soybean, ‘kulath’ or rust brown gahat, ‘badis’ or humongous spheres of dried
urad dal and ‘mangodi’ prepared in an identical fashion using moong dal
instead are local favorites that aid the occupants to combat the spine-chilling
winters. Other favorites are Mundua and Linguda. The cooking medium
frequently used is either ghee or mustard oil.
Some of the cusines are discussed here.
Garhwal Ka Fannah- The heavenly delectable locale of Mussorie has
something to cater to both the thirsty eyes as well as the hungry stomach.
Garhwal Ki Fannah happens to be just such a salivating delicacy that will
leave you craving for more. It has enchanting aroma and divine taste.
Kafuli- Among the wide range of nutritious preparations that has gifted an
entirely new identity to the state of Uttarakhand, Kafuli is arguably the most
nourishing and health conscious dish. Kafuli owes this feature solely to the
fact that it is principally prepared from lush green leafy vegetables that are
prescribed by all the doctors.
Arsa-It is renowned as one of the most sought-after desserts that has
originated in the state of Uttarakhand. Its heavenly sweet taste and low
calorific value makes it the choice of many health conscious people. The
glory of special occasions like marriages and festivals is enhanced due to the
magnanimous presence of arsa. this dish has special significance as it is sent
to daughter’s home as a gift or present as kalya (kaleva). It is prepared out of
paste of rice, gur, and oil.
Bhatt Ki Chudkani- Being also spelled as ‘Churkaani’, Bhatt Ki
Churdkani augments the glory and charm of many occasions and festivals
feted in the state of Uttarakhand.Being prepared from black bhatt blended
with rice paste and ordinary flour, Bhatt Ki Churdkani also has a very high
nutritive value. Bhatt Ki Churdkani is bestowed with all the various essential
elements like vitamins, proteins, minerals, etc.
Phaanu-It is a mouth-watering delicacy originatin g in Uttarakhand that is
chiefly prepared from dals or lentils like ‘Chainsoo’. Phaanu is indeed so
delicious and appetizing that it holds an uncanny position in the hearts of the
occupants of Uttarakhand. Since, the salivating dish of Phaanu is chiefly
manufactured from lentils, it also has ample measures of vitamins and
minerals that are essentialy need by every individual.
Rus-It serves to be one of the most sought-after culinary delights that
precisely demarcates Uttarakhand from other Indian states with respect to
cuisine. Rus is also rich in all the essential vitamins and minerals that are
required for the proper functioning of human body. Rus is also an alluring
treat meant to satiate the taste buds of people with different tastes.
Baadi-. Baadi is also bequeathed with all the chief nutrients that execute
the various activities of our body. These include vitamins like vitamin B12
and Vitamin A, whose deficiency leads to a dreaded condition known as
‘Night Blindness’ and various minerals as well.
Gulgula-Uttarakhand is known for its distinctive food items, one of which
is Gulgula of Uttarakhand. This dish is one of the sweet preparations that are
highly popular with visitors and tourists to the area. Gulgula of Uttrakhand
may basically be described as a sweet local snack made of jaggery, which
originated in the Garhwal region.The preparation of gugula in Uttarakhand
involves the use of extremely basic ingredients that are found in the
immediate vicinity of the inhabitants of the region. It is a significant addition
to the richness of delicious desserts made in various parts of Northern India.
Kandalee Ka Saag ( Sisun (sin) ka sag)- sisun is a wild green plant and
used for making vegetable, like green other leafy vegetables. Sisun has
special character that it has acidic leafs causing tremendous when touched.
This acid has to be removed by boiling it for long. It is highly nutritive
food.This dish is one of the vegetable preparations that are highly popular
with visitors and tourists to the area. Kandalee Ka Saag is actually a green
leafy vegetable dish, prepared in the way you would cook any other green
vegetables. The leaves are regionally known as ‘Bichhu Ghas’ and are
plucked when they are young. A great number of people in Uttrakhand are
vegetarian in diet. The highly nutritious kandalee ka saag of Uttarakhand
feature prominently in their diet.
Mandua (Kodo) ki Roti-Uttarakhand is known for its characteristic food
items, one of which is Mandua ki roti of Uttarakhand. This dish is highly
popular with visitors and tourists to the area. Mandua ki roti of Uttarakhand
is usually served as the main course.Mandua Ki Roti in Uttarakhand happens
to be the local term for chappatis which are made from the cereal called
Mandua. Uttarakhand’a mandua ki roti is one of the principal type of main
courses native to the Uttarakhand region and representative of the local
cuisine. It is a highly nutritive dish.
Lyat (leta)- It is prepared out of madua flour. Madua flour is mixed with
chhach (butter milk) prepared at home after frying it in ghee and mixing
sugar in it. This is considered highly nutritive dish.
Palau-It is a sweet and salty dish, which is usually served as an
accompaniment to the main meals. Initially, no salt or sugar is added to the
Palau, but you can choose to use the salt or sugar according to your
individual taste. The dish is a favorite of the visitors to the state, and is
largely relished by the local inhabitants as well. Palau is specialty of
Uttarakhand, and is scarcely found anywhere else in its true form. It involves
the use of local ingredients, especially the jhangora that is a cereal found
exclusively of the slopes of Uttarakhand. The ingredients required to prepare
the dish known as palau of Uttarakhand
Swala (Jhangora Ki Kheer)-Uttarakhand is known for its characteristic
food items, one of which is swala of Uttarakhand. This dish is one of the
sweet preparations that are very popular with visitors and tourists to the
area.Swala of Uttarakhand is a familiar dish that is an essential component if
one seeks to prepare a comprehensive list of dishes which would represent
the local cuisine.
Singal – this is prepared with suji. it also needs curd, banana, sugar and
ghee. All items are mixed together and fried in ghee. This dish is prepared on
Page 4


Food
 
and
 
Cusines
 
of
 
Uttarakhand
The food items of Uttarakhand are bestowed with a unique quality that makes
them very nutritious and well beseemed to the taste-buds; that is, they are
primarily cooked over charcoal or burning wood. This characteristic feature
precisely demarcates the food items of Uttarakhand from the cuisine hailing
from the rest of the country.
Although the residents of Uttararkhand prefer a purely vegetarian meal, a
major bulk of the inhabitants also bask food recipes readied from mutton or
chicken. The cuisine descending from the Kumouni region bears an uncanny
lineament; that is milk or milk related products are less used as ingredients in
cooking their food. The reason behind this bizarre trend is the fact the
topological features of the area do not permit the hill cows to manufacture
milk of the finest quality.
Alike numerous locales of India, the prime staple food is rice. However, the
residents of the Pahari region prefer lentils. Food items like ‘bhatt’ a type of
soybean, ‘kulath’ or rust brown gahat, ‘badis’ or humongous spheres of dried
urad dal and ‘mangodi’ prepared in an identical fashion using moong dal
instead are local favorites that aid the occupants to combat the spine-chilling
winters. Other favorites are Mundua and Linguda. The cooking medium
frequently used is either ghee or mustard oil.
Some of the cusines are discussed here.
Garhwal Ka Fannah- The heavenly delectable locale of Mussorie has
something to cater to both the thirsty eyes as well as the hungry stomach.
Garhwal Ki Fannah happens to be just such a salivating delicacy that will
leave you craving for more. It has enchanting aroma and divine taste.
Kafuli- Among the wide range of nutritious preparations that has gifted an
entirely new identity to the state of Uttarakhand, Kafuli is arguably the most
nourishing and health conscious dish. Kafuli owes this feature solely to the
fact that it is principally prepared from lush green leafy vegetables that are
prescribed by all the doctors.
Arsa-It is renowned as one of the most sought-after desserts that has
originated in the state of Uttarakhand. Its heavenly sweet taste and low
calorific value makes it the choice of many health conscious people. The
glory of special occasions like marriages and festivals is enhanced due to the
magnanimous presence of arsa. this dish has special significance as it is sent
to daughter’s home as a gift or present as kalya (kaleva). It is prepared out of
paste of rice, gur, and oil.
Bhatt Ki Chudkani- Being also spelled as ‘Churkaani’, Bhatt Ki
Churdkani augments the glory and charm of many occasions and festivals
feted in the state of Uttarakhand.Being prepared from black bhatt blended
with rice paste and ordinary flour, Bhatt Ki Churdkani also has a very high
nutritive value. Bhatt Ki Churdkani is bestowed with all the various essential
elements like vitamins, proteins, minerals, etc.
Phaanu-It is a mouth-watering delicacy originatin g in Uttarakhand that is
chiefly prepared from dals or lentils like ‘Chainsoo’. Phaanu is indeed so
delicious and appetizing that it holds an uncanny position in the hearts of the
occupants of Uttarakhand. Since, the salivating dish of Phaanu is chiefly
manufactured from lentils, it also has ample measures of vitamins and
minerals that are essentialy need by every individual.
Rus-It serves to be one of the most sought-after culinary delights that
precisely demarcates Uttarakhand from other Indian states with respect to
cuisine. Rus is also rich in all the essential vitamins and minerals that are
required for the proper functioning of human body. Rus is also an alluring
treat meant to satiate the taste buds of people with different tastes.
Baadi-. Baadi is also bequeathed with all the chief nutrients that execute
the various activities of our body. These include vitamins like vitamin B12
and Vitamin A, whose deficiency leads to a dreaded condition known as
‘Night Blindness’ and various minerals as well.
Gulgula-Uttarakhand is known for its distinctive food items, one of which
is Gulgula of Uttarakhand. This dish is one of the sweet preparations that are
highly popular with visitors and tourists to the area. Gulgula of Uttrakhand
may basically be described as a sweet local snack made of jaggery, which
originated in the Garhwal region.The preparation of gugula in Uttarakhand
involves the use of extremely basic ingredients that are found in the
immediate vicinity of the inhabitants of the region. It is a significant addition
to the richness of delicious desserts made in various parts of Northern India.
Kandalee Ka Saag ( Sisun (sin) ka sag)- sisun is a wild green plant and
used for making vegetable, like green other leafy vegetables. Sisun has
special character that it has acidic leafs causing tremendous when touched.
This acid has to be removed by boiling it for long. It is highly nutritive
food.This dish is one of the vegetable preparations that are highly popular
with visitors and tourists to the area. Kandalee Ka Saag is actually a green
leafy vegetable dish, prepared in the way you would cook any other green
vegetables. The leaves are regionally known as ‘Bichhu Ghas’ and are
plucked when they are young. A great number of people in Uttrakhand are
vegetarian in diet. The highly nutritious kandalee ka saag of Uttarakhand
feature prominently in their diet.
Mandua (Kodo) ki Roti-Uttarakhand is known for its characteristic food
items, one of which is Mandua ki roti of Uttarakhand. This dish is highly
popular with visitors and tourists to the area. Mandua ki roti of Uttarakhand
is usually served as the main course.Mandua Ki Roti in Uttarakhand happens
to be the local term for chappatis which are made from the cereal called
Mandua. Uttarakhand’a mandua ki roti is one of the principal type of main
courses native to the Uttarakhand region and representative of the local
cuisine. It is a highly nutritive dish.
Lyat (leta)- It is prepared out of madua flour. Madua flour is mixed with
chhach (butter milk) prepared at home after frying it in ghee and mixing
sugar in it. This is considered highly nutritive dish.
Palau-It is a sweet and salty dish, which is usually served as an
accompaniment to the main meals. Initially, no salt or sugar is added to the
Palau, but you can choose to use the salt or sugar according to your
individual taste. The dish is a favorite of the visitors to the state, and is
largely relished by the local inhabitants as well. Palau is specialty of
Uttarakhand, and is scarcely found anywhere else in its true form. It involves
the use of local ingredients, especially the jhangora that is a cereal found
exclusively of the slopes of Uttarakhand. The ingredients required to prepare
the dish known as palau of Uttarakhand
Swala (Jhangora Ki Kheer)-Uttarakhand is known for its characteristic
food items, one of which is swala of Uttarakhand. This dish is one of the
sweet preparations that are very popular with visitors and tourists to the
area.Swala of Uttarakhand is a familiar dish that is an essential component if
one seeks to prepare a comprehensive list of dishes which would represent
the local cuisine.
Singal – this is prepared with suji. it also needs curd, banana, sugar and
ghee. All items are mixed together and fried in ghee. This dish is prepared on
almost every pious occaision in Kumaun area.
Shaya – this is prepared out of rice flour, curd, milk, sugar and ghee. This
is a dish prapred for wishing someone well and used durin travel.
Suwala - It is like a puri,prepared during celebratory occasions like
marriage. Suwal pathai is a special occasion and ceremony in Kumaun region
during marriage etc. it is prepared by drying up uncooked puri under sunlight
thus becomes very hard and is do not spoil even after long time. After
ceremony is over it is distributed to every household along with laddu and
hatolya.
Laddu and Hatolya- they are prepared along with suwal during special
ceremonies like marriage, janeu etc. it is prepared out of wheat flour, gur
fried in oil or ghee. Women folks of village participate in ceremony of suwal
pathai to prepare this. After function is over it is distributed among every
household.
Lingude Ka Sag- Linguda is a nutritios plant found in moist and warm
regions especially along river banks in Middle Himalaya. It is used to prepare
sag/bhaji which is a very poular food in rural areas.
Some other dishes have been mentioned in table below
Cusine Constitutes
Palyo or
Chhachhida
Jhangora, curd, oil, jeera, salt, chilli, turmeric,
Kafli
Spinach or Rai leaves, chilli, adrak, spices, heeng, paste of
rice, oil and salt
Bhuda, Bhudi,
Pakodi
Various pulses are used in different regions, jeera, green
chilli, turmeric, oil, sal
Fanu or
Gathwadi
Pulse called Gahat, spices, salt, chilli, salt, oil. Also used to
cure stone problem
Pallar
Prepared in Bhabar-Tarai region during special ceremonies
like marriages.
Rot
Thick sweet roti prepared during puja functions in temples
like devi puja or isht dev puja
Other cusines of Uttarakhand include Fanu or Gathwan, Thichwani, Paitun,
Mungri (corn) ki Patyuni, Ginjadi. Some of the special dishes of Johar region
Page 5


Food
 
and
 
Cusines
 
of
 
Uttarakhand
The food items of Uttarakhand are bestowed with a unique quality that makes
them very nutritious and well beseemed to the taste-buds; that is, they are
primarily cooked over charcoal or burning wood. This characteristic feature
precisely demarcates the food items of Uttarakhand from the cuisine hailing
from the rest of the country.
Although the residents of Uttararkhand prefer a purely vegetarian meal, a
major bulk of the inhabitants also bask food recipes readied from mutton or
chicken. The cuisine descending from the Kumouni region bears an uncanny
lineament; that is milk or milk related products are less used as ingredients in
cooking their food. The reason behind this bizarre trend is the fact the
topological features of the area do not permit the hill cows to manufacture
milk of the finest quality.
Alike numerous locales of India, the prime staple food is rice. However, the
residents of the Pahari region prefer lentils. Food items like ‘bhatt’ a type of
soybean, ‘kulath’ or rust brown gahat, ‘badis’ or humongous spheres of dried
urad dal and ‘mangodi’ prepared in an identical fashion using moong dal
instead are local favorites that aid the occupants to combat the spine-chilling
winters. Other favorites are Mundua and Linguda. The cooking medium
frequently used is either ghee or mustard oil.
Some of the cusines are discussed here.
Garhwal Ka Fannah- The heavenly delectable locale of Mussorie has
something to cater to both the thirsty eyes as well as the hungry stomach.
Garhwal Ki Fannah happens to be just such a salivating delicacy that will
leave you craving for more. It has enchanting aroma and divine taste.
Kafuli- Among the wide range of nutritious preparations that has gifted an
entirely new identity to the state of Uttarakhand, Kafuli is arguably the most
nourishing and health conscious dish. Kafuli owes this feature solely to the
fact that it is principally prepared from lush green leafy vegetables that are
prescribed by all the doctors.
Arsa-It is renowned as one of the most sought-after desserts that has
originated in the state of Uttarakhand. Its heavenly sweet taste and low
calorific value makes it the choice of many health conscious people. The
glory of special occasions like marriages and festivals is enhanced due to the
magnanimous presence of arsa. this dish has special significance as it is sent
to daughter’s home as a gift or present as kalya (kaleva). It is prepared out of
paste of rice, gur, and oil.
Bhatt Ki Chudkani- Being also spelled as ‘Churkaani’, Bhatt Ki
Churdkani augments the glory and charm of many occasions and festivals
feted in the state of Uttarakhand.Being prepared from black bhatt blended
with rice paste and ordinary flour, Bhatt Ki Churdkani also has a very high
nutritive value. Bhatt Ki Churdkani is bestowed with all the various essential
elements like vitamins, proteins, minerals, etc.
Phaanu-It is a mouth-watering delicacy originatin g in Uttarakhand that is
chiefly prepared from dals or lentils like ‘Chainsoo’. Phaanu is indeed so
delicious and appetizing that it holds an uncanny position in the hearts of the
occupants of Uttarakhand. Since, the salivating dish of Phaanu is chiefly
manufactured from lentils, it also has ample measures of vitamins and
minerals that are essentialy need by every individual.
Rus-It serves to be one of the most sought-after culinary delights that
precisely demarcates Uttarakhand from other Indian states with respect to
cuisine. Rus is also rich in all the essential vitamins and minerals that are
required for the proper functioning of human body. Rus is also an alluring
treat meant to satiate the taste buds of people with different tastes.
Baadi-. Baadi is also bequeathed with all the chief nutrients that execute
the various activities of our body. These include vitamins like vitamin B12
and Vitamin A, whose deficiency leads to a dreaded condition known as
‘Night Blindness’ and various minerals as well.
Gulgula-Uttarakhand is known for its distinctive food items, one of which
is Gulgula of Uttarakhand. This dish is one of the sweet preparations that are
highly popular with visitors and tourists to the area. Gulgula of Uttrakhand
may basically be described as a sweet local snack made of jaggery, which
originated in the Garhwal region.The preparation of gugula in Uttarakhand
involves the use of extremely basic ingredients that are found in the
immediate vicinity of the inhabitants of the region. It is a significant addition
to the richness of delicious desserts made in various parts of Northern India.
Kandalee Ka Saag ( Sisun (sin) ka sag)- sisun is a wild green plant and
used for making vegetable, like green other leafy vegetables. Sisun has
special character that it has acidic leafs causing tremendous when touched.
This acid has to be removed by boiling it for long. It is highly nutritive
food.This dish is one of the vegetable preparations that are highly popular
with visitors and tourists to the area. Kandalee Ka Saag is actually a green
leafy vegetable dish, prepared in the way you would cook any other green
vegetables. The leaves are regionally known as ‘Bichhu Ghas’ and are
plucked when they are young. A great number of people in Uttrakhand are
vegetarian in diet. The highly nutritious kandalee ka saag of Uttarakhand
feature prominently in their diet.
Mandua (Kodo) ki Roti-Uttarakhand is known for its characteristic food
items, one of which is Mandua ki roti of Uttarakhand. This dish is highly
popular with visitors and tourists to the area. Mandua ki roti of Uttarakhand
is usually served as the main course.Mandua Ki Roti in Uttarakhand happens
to be the local term for chappatis which are made from the cereal called
Mandua. Uttarakhand’a mandua ki roti is one of the principal type of main
courses native to the Uttarakhand region and representative of the local
cuisine. It is a highly nutritive dish.
Lyat (leta)- It is prepared out of madua flour. Madua flour is mixed with
chhach (butter milk) prepared at home after frying it in ghee and mixing
sugar in it. This is considered highly nutritive dish.
Palau-It is a sweet and salty dish, which is usually served as an
accompaniment to the main meals. Initially, no salt or sugar is added to the
Palau, but you can choose to use the salt or sugar according to your
individual taste. The dish is a favorite of the visitors to the state, and is
largely relished by the local inhabitants as well. Palau is specialty of
Uttarakhand, and is scarcely found anywhere else in its true form. It involves
the use of local ingredients, especially the jhangora that is a cereal found
exclusively of the slopes of Uttarakhand. The ingredients required to prepare
the dish known as palau of Uttarakhand
Swala (Jhangora Ki Kheer)-Uttarakhand is known for its characteristic
food items, one of which is swala of Uttarakhand. This dish is one of the
sweet preparations that are very popular with visitors and tourists to the
area.Swala of Uttarakhand is a familiar dish that is an essential component if
one seeks to prepare a comprehensive list of dishes which would represent
the local cuisine.
Singal – this is prepared with suji. it also needs curd, banana, sugar and
ghee. All items are mixed together and fried in ghee. This dish is prepared on
almost every pious occaision in Kumaun area.
Shaya – this is prepared out of rice flour, curd, milk, sugar and ghee. This
is a dish prapred for wishing someone well and used durin travel.
Suwala - It is like a puri,prepared during celebratory occasions like
marriage. Suwal pathai is a special occasion and ceremony in Kumaun region
during marriage etc. it is prepared by drying up uncooked puri under sunlight
thus becomes very hard and is do not spoil even after long time. After
ceremony is over it is distributed to every household along with laddu and
hatolya.
Laddu and Hatolya- they are prepared along with suwal during special
ceremonies like marriage, janeu etc. it is prepared out of wheat flour, gur
fried in oil or ghee. Women folks of village participate in ceremony of suwal
pathai to prepare this. After function is over it is distributed among every
household.
Lingude Ka Sag- Linguda is a nutritios plant found in moist and warm
regions especially along river banks in Middle Himalaya. It is used to prepare
sag/bhaji which is a very poular food in rural areas.
Some other dishes have been mentioned in table below
Cusine Constitutes
Palyo or
Chhachhida
Jhangora, curd, oil, jeera, salt, chilli, turmeric,
Kafli
Spinach or Rai leaves, chilli, adrak, spices, heeng, paste of
rice, oil and salt
Bhuda, Bhudi,
Pakodi
Various pulses are used in different regions, jeera, green
chilli, turmeric, oil, sal
Fanu or
Gathwadi
Pulse called Gahat, spices, salt, chilli, salt, oil. Also used to
cure stone problem
Pallar
Prepared in Bhabar-Tarai region during special ceremonies
like marriages.
Rot
Thick sweet roti prepared during puja functions in temples
like devi puja or isht dev puja
Other cusines of Uttarakhand include Fanu or Gathwan, Thichwani, Paitun,
Mungri (corn) ki Patyuni, Ginjadi. Some of the special dishes of Johar region
where a section of Bhotia tribe resides include Patyun, Sattu, Kukla,
Bhumala, Dubuka, Dhatni, Thapku, Bari, Rabalo, Gazaro, Chunni, Jan, Daru,
Jya, Khaja, Dwangcha.