Uttarakhand cuisine, or Pahadi food, is a masterclass in culinary resourcefulness, specifically designed to provide high-energy nutrition for life in the rugged Himalayas.
Divided into Garhwali and Kumaoni traditions, the food eschews heavy oils and complex masalas in favour of earthy, rustic flavours derived from local “superfoods.”
Signature stews like Bhatt ki Churkani (made from black soybeans) and Kafuli (a nutrient-dense spinach and fenugreek puree) are traditionally slow-cooked in iron vessels, which imbues the food with a deep colour and essential iron content.
The flavour profile is uniquely defined by indigenous tempering agents like Jakhiya (wild mustard seeds) for a nutty crunch and Bhang ki Chutney (hemp seed dip), which provides a rich, creamy texture and citrusy tang without any intoxicating effects.
The staples of the region revolve around drought-resistant millets and pulses that thrive in high-altitude terrain, such as Mandua (finger millet) and Gahat (horse gram).
Mandua is typically ground into flour for dense, earthy flatbreads, while Gahat is prized for its medicinal ability to treat kidney stones and keep the body warm during harsh winters.
To balance these robust main courses, the cuisine features delicate treats like Bal Mithai, a roasted khoya fudge coated in sugar balls, and Singori, a sweet wrapped in fragrant Malu leaves.
Whether it’s the smoky Chainsoo or the refreshing Buransh (rhododendron) juice, the food of Uttarakhand is a reflection of a culture that lives in deep harmony with the forest and the changing seasons.