Cuisine Uttaranachal
The magic of cool and refreshing mountain breeze and breathtaking views of Himalayas its to indulge the taste buds. The traditional cuisine of the land is highly nutritious, simple to prepare and at the same time appealing to the palate. Here you will find delicious and mouth watering Pahari recipes from both Garhwal and Kumaoni regions of Uttaranchal.
Garhwali Foods
Chainsoo Chainsoo is pre pared by using black gram daal. Normally due to the high protein content in this daal it is difficult to digest.
Kaafuli Kafuli is a thick gravy preparation made from green leafy vegetables.
Phaanu Phanu is also made of dals like chainsoo, but in this case the dals are soaked in water for about 4 to 6 hours before its use.
Til Ki Chutney This chutney is mainly prepared during winter and is yummy with tor ki daal n’ bhaat or with Gahat ke paranthe. It can also be used as a dip for various snacks.
Baadi Baadi is made from Kwada ka Aata (also known as Choon or Mandua flour and is black in color)Baadi is best eaten with Gahat ki daal or Phannu. Hot Baadi and hot Phanu is very popular food in Uttaranchal.
Roat During marriagesand other family or religious functions certain traditionalGarhwal dishes are prepared , the most important amongthem are Roat and Arsa.
Kumaoni foods
Ras
Bhaang ki Chutney
Singhal
Bhatt ki Churkani
Shai
Badil
Thathawani
