Uttarakhand cuisine Best dishes of Uttarakhand cuisine and Uttarakhand traditional sweets

Introduction

While on one hand Uttarakhand is famous for its natural beauty and historical temples, on the other hand it is also famous all over the world for its traditional cuisine. Food in Uttarakhand is prepared with few spices. This food gives energy to our body. 

There are two types of food in Uttarakhand: Garhwali and Kumaoni. However, there is a difference in the spices in both.

Traditional Dishes of Uttarakhand: Most Popular Garhwali Dishes

1. Chainsu (चैंसू)
This is a famous dish of Uttarakhand, which is a Garhwali dal made by grinding urad dal or bhatt (famous dal of Uttarakhand) using very mild spices. Moreover, if you eat it with ghee and hot bhaat, then you get a pleasant experience.

2. Mandua Ki Roti (मंडुआ की रोटी)
Mandua, which is called koda and by many other names like ragi in north India and kodri in Nepal, has roti that is nutritious and full of fiber.
Its dosa and idli are eaten with great enjoyment in south India.

3. Jhangore Ki Kheer (झंगोरे की खीर)
Jhangora Kheer, called Barnyard Millet Kheer in English, is a sweet tradition of Uttarakhand and is a popular dish of Uttarakhand in which jhangora is cooked in milk and sugar is added to it. In addition, you can also garnish it with cashews, almonds, pistachios, and many other dry fruits, which make its taste even more delicious.
It is rich in fiber, calcium, and iron, and it is mostly made on fasting days in Uttarakhand.

4. Bhang Ki Chutney (भांग की चटनी)
Made from bhang seeds, bhaang ki chutney is a well-known chutney in Uttarakhand. It offers a little spicy and sour taste. It includes salt, coriander leaves, lemon juice, fresh chilies, and garlic. Because it is first roasted in a skillet and then processed on a grinding stone, the chutney’s scent increases your appetite twofold. Apart from this, they are rich in fiber and omega-3 fatty acids. It is also good for your health.

5. Malta ki Khatai (माल्टा की खटाई )
Malta khatai is a traditional cuisine of Uttarakhand. It is made by breaking Malta into pieces and mixing it with pahaadi powdered salt, sugar, or jaggery, which makes it spicy, sour, and sweet in taste. It is a different pleasure to eat Malta khatai in the bright sunlight during the day, sitting in the valleys of the mountains.

Traditional Dishes of Uttarakhand: Most Popular Kumaoni Dishes

1. Bal Mithai (बाल मिठाई)
Bal Mithai is a famous and traditional sweet of the Kumaon division of Uttarakhand. It is dark brown in color. It is dark brown in color. In which mawa is cooked well till its color becomes dark brown; after this, it is cut into small pieces and decorated with white sugar bars. This is a favorite sweet of everyone from children to the elderly.

2. Kumaoni Raita (कुमाऊँनी रायता)
Kumaoni Raita is a favorite dish not only in the Kumaon division but all over Uttarakhand. It is spicy, tangy, and sour in taste and completes the pahaadi thaali. It is prepared with sour curd, finely chopped onions, ground mountain salt, coriander leaves, and cumin powder; consuming it in summers cools the body and satisfies the stomach. This is one of the famous cuisine of Uttarakhand

3. Bhatt ki Churkani (भट्ट की चुरकानी)
Bhatt ki Churkani is made from black bhatt (black soybean). In this, bhatt is roasted on a low flame and mixed with light masala gravy to make tasty dal, which is eaten with rice, especially in winters. It is rich in protein and fiber, which provides warmth to the body in winters.

4. Thechwani (थेंचवानी)
“Thechavani” means “to grind” or “to crush.” ​​This dish tastes even better when the potatoes or radishes are crushed instead of being cut. It is prepared with mild spices and tempered with ginger, garlic, green chilies, and jakhia (an Indian spice). Traditionally, hot rice is served with it. Among the Kumaoni cuisine’s most healthy, easy-to-cook-up food is Thechwani.

5. Singori (सिंगोरी)
Singori is a traditional and famous sweet of the Kumaon division of Uttarakhand. Its specialty is that it is served wrapped in a special leaf (Malu leaf). In this, first the mawa is cooked by roasting it till it becomes light brown, then sugar is added as per taste, and it is placed on the malu leaf, and the leaf is packed in a unique way. Mainly this sweet is very famous in areas like Almora, Nainital, and Ranikhet.