Uttaranchal cuisine, commonly known as **Pahadi food**, is a testament to Himalayan resourcefulness, prioritising high-protein grains and local herbs to combat the rugged mountain climate.
The culinary landscape is divided into Garhwali and Kumaoni traditions, both of which avoid heavy cream and excessive oil in favour of rustic, earthy flavours.
Signature dishes like Kafuli (a thick spinach-fenugreek puree) and Bhatt ki Churkani (black soybean stew) are cooked in iron kadhais to enhance their nutritional profile.
The flavour palette is uniquely defined by indigenous seasonings such as Jakhiya (wild mustard) for a nutty crunch, Jamboofor an onion-like aroma, and Bhang (hemp seeds) used in tangy chutneys, creating a profile that is both medicinal and deeply soul-warming.
The staples of the region revolve around “power grains” like Mandua (finger millet) and Jhangora (barnyard millet), which provide sustained energy for high-altitude living.
Pulses like Gahat (horse gram) are prized for their ability to keep the body warm during harsh winters. They are often served alongside Aloo ke Gutke, an iconic dry potato preparation tempered with red chillies.
To round out the meal, the cuisine offers unique sweets such as the chocolatey Bal Mithai from Almora and the fragrant Singori, wrapped in Malu leaves.
This cuisine is more than just sustenance; it is a reflection of a culture that lives in harmony with the forest and the seasons, using foraged ingredients to create complex flavours from simple means.