Famous Garhwali and Kumaoni Food

Famous Garhwali and Kumaoni Food

Gahat ke Paranthe:

This dish comes right from the kitchen of Uttarakhand. Prepared by stuffing Gahat Dal(a special brown lentil) in the wheat and mandua flour (Finger Millet/Ragi), Gahat ke Paranthe make excellent breakfast option in Uttarakhand. They can be served with the famed Bhang ki Chutney or any regular veg recipe.


Aalu Ka Jhol:

Here is an all time favorite for the people of Uttarakhand and you ask why, because it is simple to make and scrumptious to savoir. The entire preparation takes less than 15 minutes, so it is one of those dishes that one can abide by when either too tired or lazy to cook. Just boil some potatoes,
prepare a simple onion and tomato curry and leave the potatoes in it to cook over slow fire and the result is well…surprising!



Kafuli:

It is a dish that almost all Pahadis swear by in Uttarakhand. Well, if you ask me, I can have this every single day without complaining…it is that exotic! Made from spinach and fenugreek leafs and cooked in an iron kadhai, kafuli is complimented by hot steaming rice. The gravy for this dish is prepared by adding rice or wheat flour paste along with water.


Phanoo:

This one is a complex dish as it requires more efforts than other dishes in Uttarakhand.
Phanoo is basically a preparation made by mixing different lentils (including the special Gahat) that are soaked in water overnight. It is basically a soupy dish that goes best with steaming white rice.
Phaanu is an excellent lunch option especially in winter in the Garhwal region of Uttarakhand.


Chainsoo:

High protein coming your way! Chainsoo, a popular dish from Garhwal is made of Urad or Kali Dal (whole), which is reckoned to consist of a lot of protein in it. Although, sometimes it is said that Chainsoo is hard to digest (due to high protein) but it certainly is worth trying. Offering a very earthy flavor, this dish is prepared by first roasting the lentil and then making a fine paste of it.
The daal is kept for cooking in an iron Kadhai over slow fire and Voila! You have some mouth watering food to eat!


Arsa:

Those with sweet tooth are going to love this. Well, honestly this can be the Pahadi version of Pua (another sweet item made in many North Indian states). What makes Arsa different from Pua is the use of jaggery and curd in it. Once prepared these soft round balls can be munched during tea time or as a dessert after meals. These sweet balls seem to melt in mouth and the flavor of jaggery and curd is so prominent that once eaten, you wouldn’t forget the taste for long.


Singodi:

Coming to Kumaon and not tasting Singodi is a sin! This sweet made of Khoya (condensed milk) and then wrapped into the leaf of Molu is iconic. The fresh smell of Molu leaf and the taste of condensed milk flavoured with cardamom and coconut will leave you asking for more.
Almora is the most famous place to try Singodi in Uttarakhand.


Posted By Pankaj Bhandari