Cuisines of Kumaon

The cuisine of Uttarakhand is similar to its people, simple yet incredible. Although Kumaon and Garhwal are divided into different regions; they unite as one in its methods of cooking and the choice of ingredients. There are also several dishes that the two regions are common but have different names. The food habit in the state also witnesses variation with the changing season; wherein winter in Mather and Til Laddus or Madua Rotis are preferred, in summers, Dubkas with Chholia Rotis are relished.

In Kumaon, Aaloo ke Gutuke, 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 flavor of main course meals.

The popular food in Kumaon

Aaloo Ke Gutke

One of the basic and most popular dishes in Uttarakhand, Aaloo (Potatoes) ke Gutke is a simple preparation where dry spices are roasted and used. Aaloo ke Gutke are best served with Puri and Kheerein ka Raita (Cucumber and Curd preparation). This dish is seen mostly served at the festival.

Source: Google

Bhatt ki Chudkaani

Bhatt ki Churdkani also spelled as Churkani is a healthy dish that is prepared from black bhatt blended with rice paste and flour. Having a high nutritive value, Bhatt ki Churdkani can be devoured with steamed rice. The dish contains all the essential vitamins, proteins and minerals so you can relish it any time.

Source: Google

Dubuk/Dubke

Dubuk or Dubke is the Kumaoni preparation in which local pulses like Gahat and Bhatt are soaked overnight and then made into a paste which is then cooked with some powdered spices in an iron pot. Dubke has a smooth texture and is quite a popular winter dish in the region of Kumaon in Uttarakhand

Source: Google

Bhang ki Chutney 

Making our mouth water with its tangy tamarind taste, this famous sauce of Uttarakhand is made from hemp seeds, cumin seeds, garlic leaves, tamarind, as well as salt. When served with the standard Pahadi foods, it improves their preference as well as creates a spell on our taste buds.

Source: Google

Mandua ki Roti

Famously known as a staple food in many parts of North India, Mandua ki Roti refers to the chapattis made from a cereal called Mandua. Mandua ki Roti is served in the main course and represents the culinary style of Uttarakhand. This flat bread is also quite popular among the tourists visiting Uttarakhand.

Source: Google

Bal Mithai 

Bal Mithai is a brown chocolate-like fudge, made with roasted khoya, coated with white sugar balls, and is a popular sweet from Almora in the Himalayan state of Uttarakhand in India, especially regions around Almora. It is one of the most favorite sweet of common people and the people living near Almora region. But, in some places, artificial or fake sweets are also made to fool tourists and are sold at much higher prices. It was an invention of Lala Joga Ram Shah of Lal Bazaar, Almora during the early twentieth century. 

Source: Google

Singori

Singori (also spelled Singodi) or Singauri is an Indian sweet of Kumaon region made with Khoya and wrapped in Maalu leaf. It is similar to Kalakhand.  The origin of Singori is believed to be the old province of Almora. It is traditionally made with khoya wrapped in the form of a cone with Maalu leaves. It is exclusively available in the Kumaon region of Uttarakhand.

Source: Google