Popular Food in Uttarakhand

    Garhwali
    By Garhwali

    5/5 stars (1 votes)

    • 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 on festivals.

    • Kafuli/Kapaa

      A delicious dish that is best enjoyed in the winter season, Kafuli or Kapaa is made by using spinach, lai ( the alternative of mustard leaf) and fenugreek leafs. The vegetable/s is cooked in an iron kadhai (utensil) and is then served with steaming rice.

    • Phaanu

      Phaanu has its origin in Garhwal Region of Uttarakhand. It is a complex preparation but very high in taste. To make this dish, lentils including the native Gahat Dal are soaked overnight and are cooked in a pot and served especially in the lunchtime.

    • Baadi

      A quick fix for any meal of the day when you have no or less time to cook, Baadi is a popular dish from Garhwal Region of Uttarakhand. Used by adding Buckwheat Flour to the boiling water and served with ghee, this easy dish is scrumptious and is full of nutrients.

    • Chainsoo

      Prepared by lentils (Urad or kali dal), Chainsoo is a famous preparation in Garhwal Region of Uttarakhand. The dish is cooked by roasting the lentils and then making a paste of it, which is then cooked in an iron pot over slow fire giving it quite an earthy taste.

    • Rus/Thhatwani

      A popular dish in Kumaon Region of Uttarakhand, Rus or Thhatwani is prepared by lentils, and thus it is high in nutrients. In this dish, the lentils are cooked on a low flame and a kind of stock is prepared, later the lentils are removed and the stock is served with rice alone.

    • 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.

    • Chudkaani

      This delectable dish is prepared in the kitchens of Kumaon Region in Uttarakhand. For the preparation of Chudkaani, the local lentil of Bhatt is soaked in the water overnight and then it is cooked with powdered spices and prepared as a soupy dish that is served with rice.

    • Jhangore ki Kheer

      A scrumptious dessert, Jhangore ki Kheer is popular in Garhwal Region of Uttarakhand. The dish is prepared by using a kind of a millet called Jhangore that is cooked with a number of dry fruits to give that rich texture.

    • Sisunaak Sag

      A peculiar kind of a preparation coming from Uttarakhand, Sisunaak Saag is not a dish that is frequently cooked in local households but it does have its uniqueness. Sisun or Bichhu Ghas is basically a plant that has thorns all over, and touching it even for a brief moment can cause itching in hands for several hours. However, a dish is prepared by this lethal-looking plant, for which it is put in hot water and then a paste of it is made. This paste is then cooked with tomato and ghee.

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