Two of Uttarakhand’s principal regions—Garhwali and Kumaoni—dominate in the state’s culinary scene. Simple, locally grown ingredients don’t overpower the recipes’ simplicity. Lentils are used in some of Uttarakhand’s most well-known recipes, which are prepared over a low flame.
1. Chutney of Bhang
In Uttarakhand, there exists a chutney that is essentially bhang ki chutney. Its zesty flavour and fresh perfume cling to your palate long after you’ve finished eating it, elevating the flavour of any other dish. Its distinctive aroma comes from the hemp seeds used in its preparation.
2. Jhol Alooo
In Hindi, jhol means “thin gravy.” There are numerous variations of Aloo ka Jhol, a potato meal that is served with chapatis or pooris. Other names for it include poori bhaji, poori masala, mathura ke dubki wale aloo, and aloo rasedar.
3. Kumaoni Raita
Kumaoni Raita is another delicacy that goes well with every other Uttrakhandi meal, much like Bhang ki Chutney. This state’s residents are dependent on Kumaoni Raita, a dish made of curd, turmeric, and cucumber. Cucumber goodness is beneficial for your system, but nothing compares to the delicious flavour.
4. Baadi
Baadi is a well-known dish from Uttarakhand that has long captivated both residents and visitors with its acidic flavour and lingering scent. This meal reflects the simplicity of the Uttarakhandi people. It is endowed with every vital nutrient that is difficult to locate in a single dish. Among other vitamins, it is high in B12 and A.
5. Gulgula
Gulgula is another delicious meal that is very well-liked by travellers and guests in Uttarakhand. This is a jaggery-based sweet food that originated in the Garhwal region. Due to the fact that it is made using very simple materials that are readily available to locals, this cuisine is highly widespread throughout the State. Eventually, gulgula made an appearance in several Northern Indian delicacies that are quite tasty.