8 Must try traditional Cuisine of Uttarakhand

The tourism industry is evolving at a much faster rate than we ever thought possible. Food tourism is all about exploring food culture for a better understanding of people and places. Now, a day’s people like to visit food festivals to taste the food of a particular region. People travel to different places to feel the cultural vibe of a particular place. Food and language develop an unbreakable bond between people and place. Uttarakhand Cuisines are prepared with fresh vegetables and spices locally grown. The food is not rich in spices but tastes simple, healthy, and seasonal. Let’s explore must try, eight mouthwatering kumaoni dishes.

Aloo Ke Gutke (Aloo Gutook): Highly rich in proteins and carbohydrates Aloo Gutook or stir-fried potatoes is prepared with steamed potatoes mixed well with the spices consisting of coriander, red chilies, salt, and turmeric. It is served with traditional Bhaang ki chutney. 

Jhangora ki kheer: Jhangora is also called barnyard millet, a highly digestible protein grain mostly grown in the Himalayan state. Jhangora is kept in water for a few hours; water is drained then fried in ghee and cooked in milk; sugar is added, although it tastes better with jaggery.

Bhang ki chutney: Bhang ki chutney is prepared by bhang (hemp) seeds [seeds doesn’t contain any narcotic content therefore safe for kids]. Bhang is roasted and grounded with green chilies. Some fresh lemon juice and salt are added to enhance the flavor of chutney. Locals prefer to eat it in the winter season. 

Bhatt ki Dal (Bhat ki chudkani): The favorite dal of the Kumaon region is also called black soybean. It is prepared by frying dal in ghee or oil when dal stops crackling, wheat flour is added and fried till it gets brown, and then spices and salt is added, and fried little more. Finally, water is added to the mixture and boiled for a few minutes. It is garnished with green coriander and served with hot rice.

Nimbu Saan: A Kumauni dish which locals prefer to eat in the winter season. A dish of lemon (Pahadi Nimbu) and roasted bhang (hemp seeds), lemon is peeled and pulled into pieces by hand, mixed with curd, thin slices of radish, green chili, and paste of roasted bhang seeds. 

Kumaoni Raita: It is prepared with cucumber. Grated cucumber, curd, black mustard seeds, green chilies, turmeric, coriander, and salt are mixed well. It is served cold. It is served with puri-sabji on several occasions. 

Palak ka Kaapa: It’s like a Spinach curry, boiled and turned into a puree. In the cauldron, cumin seeds, red chilies heated in mustard oil, and then puree is poured along with water and cooked till it becomes thick. It tastes well as it is but other spices such as asphotadia, coriander, curry leaves can also be added to increase the taste. 

Sisun Saag (Nettle Leaves): Rich in fiber, nettle leaves are found in the Himalayan region. It is most commonly used to punish naughty kids as it stings mildly when touched on bare skin. Sisun is boiled in water, fried in mustard oil with green chilies, cumin seeds, turmeric, and salt.