Cuisine of Uttarakhand – Food from the ‘Dev Bhoomi’ or ‘Land of Gods’

The cuisine has regional influences because of its geographical locations, invasions and foreign settlers. The food and style of cooking are seasonal due to changes in the weather.

The organic food and slow cooking suits tremendously of high energy necessities of mountain and cold climate.

The reason that makes the food of Uttarakhand superior is the crops used are mostly organic, grown in same region by locals. Their cooking process and the varieties of species used in food makes its tasty and healthy.

Uttarakhand has a glorious past with a long history of its genesis and evolution. Contributions from great emperors, such as the Kushanas, Kudinas, Kanishka, Samudragupta, Katuria, Palas, Chandras and Pawaras have enriched the region over centuries.

Garhwali and Kumauni cuisines are the regional cuisines of Uttarakhand. Garhwali and Kumauni cuisines are full of flavours, nutrition, filled with local regional spices.

Both of these regions have varieties of food which local people living in these regions prepare for their meals. however, the method and ways of cooking food style may be different according to regions and sub-regions.

One major distinction between the two cuisines of Uttarakhand is that Garhwalis favour more greens, which shows in their recipes like Kafuli, made using spinach and methi leaves.

Kafuli: This is a local dish of Uttarakhand, prepared from spinach and fenugreek leaves. This is generally prepared in iron wok and served with steamed rice.

Palak ki kafuli | food of uttarakhand | cuisine of uttarakhand

Kandalee Ka Saag: Kandalee is a green leafy plant whose scientific name is (Urtica dioica) and locally known as Bicchu ghas whose leaves are used for preparation of Kandalee ka saag. Kandalee leafs are first boiled and then cooked into the saag.

Kandalee ka saag | food of uttarakhand | cuisine of uttarakhand

Chainsoo: Another famous dish of Uttarakhand Garhwal region. Prepared from Kali dal or Urad dal, Chainso is very healthy and protein rich. Chainsoo is also known as Urad Ki Chainsoo Dal, Chainsi, Chainsu, and Chaunsa.

Chainsoo | urad ki chainsoo dal | chainsi | chainsu | chaunsa | food of uttarakhand | cuisine of uttarakhand

Bhang Ki Chutney: It is used with other dishes to increase there taste and flavour. It is popular in Uttarakhand prepared from bhang seeds (Hemp seeds). It has unique taste, flavour and aroma which makes your mouth water. It is mainly used as accompanies for other main dishes and snacks.

Bhang ki chatni | hemp seeds chutney recipe | uttrakhand

Mandua ki Roti – It is the local bread of choice made with finger millet or Ragi. It is also known as Koda locally & is very high in calcium and a great source of iron, fibre and iodine.

Mandua ki roti | koda | cuisine of uttarakhand

Thenchwani – The main ingredient in this Garhwali dish is a mountain radish root and mountain potato which is crushed along with some ginger and garlic. These ingredients are seasoned with aromatic and delectable spices that highlight the dish.

Thenchwani | uttarakhand cuisine

Phaanu / Phanoo / Phanu – This is a special Garhwali preparation that is prepared from lentils like Gahat or Kulath. This dal is left to soak for 8 hours before grinding it into a thick batter. The batter is not only used as gravy but also used to create small pancakes. These are then cooked together.

Phaana | uttarakhand food

Aloo Ke Gutke – Although the preparation of this delicacy is extremely easy yet it is considered to be a culinary gem. Bursting with flavors this humble dish consists of fried potatoes that are seasoned with red chilli flakes, coriander leaves and other spices. Aloo ke Gutke is an ideal comfort food to indulge in while on the hills and is widely available as street food.

Aloo ke gutke | uttarakhand cuisine

Dubuk – This is one of the traditional dishes of the Kumaoni region which is prepared with the help of either Arhar, Gahat or other lentil of your choice. This combination is then turned into a fine paste to which some rice flour is added. It is finally mixed with some flavourful powdered spices and cooked over slow fire.

Dubuk | uttarakhand cuisine

Kumaoni Dal Bade – This is a popular favorite among the local population of the Kumaon region. These fritters are prepared with the help of Kumaoni dal and are fried to a crispy texture. These are known to be extremely healthy being gluten-free.

Kumaoni dal bade | food of uttarakhand

Kumaoni Raita – This delicious and refreshing raita is one of the most common delicacies of Uttarakhand. Made with fresh cucumber and coriander and seasoned with other herbs and spices this raita is eaten with the other main course dishes. 

Kumaoni raita | kheere ka pahadi raita | uttarakhand cuisine

Uttarakhand was rich in copper ores, which were mined in both Garhwal and Kumaon region. The copper obtained from here was used to make hand-beaten copperware and musical instruments.

The objects made from copper are used in general household work, like cooking utensils, or vessels to store water. Copper utensils are especially popular for their health benefits.

Bhaddu – Bhaddu is a vessel made of bronze and is used to cook dal or mutton in traditional kitchens of Uttarakhand. It simulates functioning of a pressure cooker. It is primarily used for outdoor cooking over a wood or coal fire. It’s the perfect vessel for barbecue and great for slow cooking hardy lentils in Kumaon. In a traditional kitchen, a Katora is used to cover the Bhaddu. To add weight, water is filled in the Katora.

Bhaddu | uttarakhand cuisine | cooking vessel uttarakhand

Bari – A bari is a large pot with a circular opening on the top used for for cooking or boiling over an open fire. It may or may not have a lid. 

Bari | uttarakhand cooking vessel

Banta / Gagar – This is the very common vessel usually used to store drinking water in the Uttarakhandi household.

Lotha / Luthyu / Lota – This small but essential vessel is used to drink water instead of glass in pahadi regions. Being made of copper, it is considered very healthy to drink water from it.

Gedu / Tokhni – Big vessels primarily used by the local Pundits to cook dal and curries in large quantities.

Sil batta – Erstwhile wet grinder of Indian households, used for making wet pastes or masalas and chutneys. A flat stone slab, known as Sil is chiselled to make it rough to aid grinding. Batta is a chiselled cylindrical stone with which the grinding is done. Herbs are placed on sil and grinded with the help of batta which is held in hands and pushed with to and fro movements to pace grinding process. 

Paraat – Paraat is used for many purposes like kneading dough for roti, cutting vegetables, making pakoda mix, and many more.

Imam dasta – Used to pound dry condiments or spices to intensify their aroma, Hamam/mortar is a bowl shaped vessel. The mortar was earlier made of stone and the pestle with stone or wood. From wet grinding dals for vada to pounding dried red chilies, one could manage many a kitchen chores with it.

Rotana ka Sancha – It is the traditional mould used for making Rotana.

Jaandru – This hand operated chakki (atta maker or grinder) consists of two circular stones and one thick stick for a handle. Ragi or koda or mandua flour is made from it. It takes a lot of muscle power to use this chakki.

Ginjali-Okhliyari – The traditional way of pounding & crushing masalas, chillies & rice flour by the locals of Uttarakhand. The system is made of of a big cement or stone hole and a long and thick wooden stick.

Channi – Channi is a sieve to drain out the water after rinsing vegetables and fruits.

Suppaa – Suppaa is  sieve used for removing the dirt, stones from the raw food material like rice, dal, wheat, ragi etc.

Chulha – Chulha is a traditional Indian cooking stove used for outdoor cooking. Chulha is a U-shaped mud stove made from local clay.

Ringal & Dwarf Baskets – The ringal & dwarf are the varieties of bamboo plants in Uttarakhand and are used for making suppa, chatai, drums, chairs etc.

Mallu Leaves – Organic plates and bowls are made by stitching mallu leaves together.

Cast Iron Kadai – This strong and versatile kadai is a must for your kitchen to makes curries and vegetables. The dishes also get a lovely dark hue in a kadai. It requires very less oil to cook and is ideal for slow cooking and has great health benefits as it adds iron to the food.

Cast Iron Tawa – An Iron Tawa is a good and healthy alternative to toxic teflon coated non-stick pans and is used for making rotis, parathas and more.

Though certain dining etiquette varies regionally, there are many practices that are common throughout North India. Family dining is an established norm in most Uttarakhandi families.

Bringing and sending fresh fruits, sweets and food items as gifts to family members is a common practice in North India, particularly during the spring season. Food items are distributed among neighbours as well on special occasions and as a sign to show hospitality.

Invitation for meals – Invitation to a meal or tea is generally distributed few days beforehand & denying or not turning up for the invitation for no major reason is considered a breach of etiquette.

• The invited guest or elder person is given special respect and attention.
• The invited guest are requested to start the meal & it is considered rude if the host starts eating without taking into account the attendance of all guests.
• Table setting is done before the arrival of the guests.
• Family members or any occupants within one home make sure to eat together during the dinner.
• Hand washing prior to and after the dinner, lunch or brunch at any household of North India is a norm.
• It is considered rude to start eating food without asking others to participate in a meal.
• Use right hand for food intake and left hand for drinking water or drinks.
• Chewing food with one’s mouth open and burping in front of others is considered rude.
• The bread is eaten with the hands. Rice and desserts are eaten with spoons. Soup spoons are used for consuming soup and forks are used for eating noodles.
• Politely ask for the dish to be passed on instead of grabbing it from far across the table.
• DO NOT pass on your JHOOTA (food that has been in contact with your mouth) even to your family members in front of an Indian host.