• Diwakkar Kukretii

Traditional Food Taste of Uttarakhand Never Goes

Traditional food taste of Uttarakhand is similar to its people, simple yet incredible. The two distinct regions, Kumaon and Garhwal offer palates of flavorsome dishes that are high on nutrition as well. The food 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 flavor is the key to authentic Uttarakhand cuisine that is mostly cooked over slow fire and consists of lentils.

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. If one concludes the wonderful journey in Uttarakhand then it can not be completed without melting in mouth deserts like Singal-Puha, Jhangora ki Kheer, Singodi and Baal Mithai. One noticeable and worthy of trial is Sanaa Hua Nimbu, which is by far the clear attention grabber in the palatable cuisine of Uttarakhand.

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annad bhavanti bhutani parjanyad anna-sambhavah yajnad bhavati parjanyoyajnah karma-samudbhavah All living bodies subsist on food grains, which are produced from rain. Rains are produced by performanc