FAMOUS DISHES OF UTTRAKHAND
The dishes 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 gastronomic 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.
1.KAFULI
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| KAFULI |
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| BHANG KI CHUTNEY |
2. BHANG KI CHUTNEY
We are 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. It is basically prepared of Hemp Seeds which provides it the characteristic aroma.
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| GARHWAL KA FANNAH |
3. GARHWAL KA FANNAH
This heavenly dish is a staple of Mussoorie and is good enough to satiate both your eyes and stomach. It happens to be one of those dishes that will simply leave you craving for more. Since it is so divine in its taste and aroma, Garhwal Ka Fannah has become a must food item in the menu card for every occasion that takes place in Uttarakhand.
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| PHAANU |
4. PHAANU
Phaanu is a dish which is famous mostly in the Garhwal region of Uttarakhand. It is rather complicated to prepare since it is made by mixing lentils of different varieties that are soaked in water overnight. It is a kind of soupy dish, served mostly wish rice. The unique flavour of Phaanu will definitely be a treat for your taste buds!
5. BAADI
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| BAADI |
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| KANDALEE KA SAAG |
6. KANDALEE KA SAAG
The dish which is highly popular among the visitors and tourists is none other than the Kandalee Ka Saag. It is a green leafy vegetable prepared in an ordinary way like all the other vegetables, but the leafy vegetable called “Bicchu Ghas” is what makes it different. Like all other dishes of Uttarakhand, this too is rich in nutrients.
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| CHAINSOO |
7. CHAINSOO
If you have been to Uttarakhand you might have heard of Chainsoo at some place or the other. It is a very famous Garhwal dish which is made of Urad or Kali Dal and thus consists of a lot of protein. Many people find it hard to digest, but this dish has a totally earthy flavour which is definitely worth trying. It is tasty enough to give a tough competition to Punjabi’s Maa Ki Dal!
8. KUMAONI RAITA
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| KUMAONI RAITA |
Like the Bhang ki Chutney, Kumaoni Raita is yet another dish that accompanies every other cuisine of Uttrakhand. The locals of this state can’t do without Kumaoni Raita which is prepared from curd, turmeric, and cucumber. The goodness of cucumber is an asset for your system, but the heavenly taste beats it all.
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| DUBUK |
9. DUBUK
Touted as one of the best dishes of Uttarakhand, Dubuk makes the people a fan by its indescribable taste. It is a preparation of Dal and is best served with rice. You might think what’s so special about a normal delicacy prepared of Dal. Well, Dubuk is here to change your perception. Though the suitable time to eat Dubuk is during winters, but who can stop you from savouring it all throughout the year.
10.GULGULA
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| GULGULA |
11. THHATWANI/RAS
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| THHATWANI/RAS |
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| ALOO TUK |
12. ALOO TUK
A typical Indian dish that’s made in every household, but it wouldn’t be an exaggeration if it came to be called as a regional food of Uttarakhand. Coupled with Bhang ki chutney, Pooris and Kamaoni Raita, this dish will give your soul what it needs. An effortless dish of boiled potatoes garnished with coriander and red chillies this dish is a must try.
13.ALOO KA JHOL
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| ALOO KA JHOL |
Jhol means ‘thin gravy’ in Hindi. Aloo ka Jhol is a potato recipe served with pooris or chapatis that has many variants. It is also called as Aloo rasedar, mathura ke dubki wale aloo, poori bhaji, poori masala and so on.
So here is yet another reason to visit the land of natural beauty (as if you needed one!). The next time you are in Uttarakhand, don’t miss out on these delectable cuisines, because as we say “time and food waits for none”!
14.THECHWAANI
Thechwani is an authentic Garhwali recipe consumed by the people living in the Garhwal region of Uttrakhand and there recipes are known for its uniqueness. "Thech" means crushing and "wani" means curry, so basically it's a curry made by crushing the main ingredients using mortar and pestle and not just by cutting them into slices. However, one can include other veggies of their choice in it apart from potato, it totally depends on their preference. This vegetarian recipe stands fair on the health fronts because it's rich in protein and iron. Preparing this curry at home is quite simple and tastes best when served with rice or chapatis. Try serving it to your friends the next time they arrive at your house party and we assure you they will like it.
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| THECHWAANI |
SERVINGS-4
Ingredients
- Radish root - 3 to 4
- Potato - 2
- Oil or Ghee - 2 tblsp
- Garlic - 4 to 5 cloves
- Ginger - 3 cm piece
- Onion-1 medium chopped
- Green chillies - 4 to 5
- Tomato- 2 medium and chopped
- Cummin seeds - 1 tsp
- Asafoetida - a pinch
- Dry coriander powder - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Water - 6 cups
- Salt - 2 tsp or to taste
Method
Step 1
1. Wash and peal the radish and potatoes and crush them into small pieces. Crush also ginger and garlic.
Step 2
2. Heat oil in the Kadahi and add garlic cloves and ginger. When the garlic turns light brown, add Cummin seed, asafetida, chopped onion and fry till light brown. Fry for few seconds. Add chopped tomatoes, green chillies, salt, turmeric powder, dry coriander powder.
Step 3
3. Add the potatoes and mooli. Fry for few seconds. Add some water.
Step 4
4. Boil for 2 to 3 minutes. Add remaining water and cook on a slow fire for about 30 minutes or till the radish becomes soft.
Step 5
5. Garnish with coriander leaves and serve with bhaat (steamed rice).
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