Uttarakhand Stories

20 Famous Garhwali and Kumaoni Recipes of Uttarakhand

by Pragati Chauhan
Nov 25, 2016

Whenever we talk about the traditional food of Uttarakhand there comes a mixed reaction of people, those who already know its taste since childhood and the others who haven’t tasted it ever. But here’s a deal for both, let’s go on a gastronomic affair and find some of the best Garhwali and Kumaoni recipes of Uttarakhand which you might want to add in your daily course. If you are a foodie like me then I bet you must have tempted your jaded palates with most of these dishes.

1. Kafuli- Kafuli is one such dish that can never go wrong if you want to impress a Pahadi friend, who is coming over for lunch. To prepare this dish, two main ingredients namely spinach and fenugreek leaves are cooked together in an iron pot, after which salt and spices are added to accentuate its flavour. The gravy for Kafuli is prepared by making a paste made out of rice or wheat and adding water to it.

2. 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, and salt. When served with the traditional Pahadi cuisines, it enhances their taste and creates a spell on our taste buds.

3. Aloo Tamatar ka Jhol- This dish may sound like any other Bengali curry dish but it actually traces its origin from Uttarakhand. Aloo Tamatar ka Jhol is an easy to cook dish that can be prepared in less than 15 minutes. All you need to do is boil some potatoes, make a curry out of tomatoes and onions, mix both and leave it to cook on low flame. This dish is so famous that it is cooked in the same traditional manner in the cities as well as in the villages of Uttarakhand.

4. Gahat ke Paranthe- With aroma so pleasant that it makes enough room for having 4-5 paranthas at once, Gahat ke Paranthe is a famous breakfast dish of Uttarakhand. This mouth-watering dish is prepared by stuffing gahat (a special brown lentil) in a mixture of wheat and mandua flour (finger millet/ragi). It tastes better when served with Bhang ki Chutney or homemade pickle.

5. Phaanu- This appetizing dish may take a little more time to cook than others, but once it is ready all the time and effort will be worth it. Phaanu also spelled as ‘Phanu’ is prepared by mixing different lentils that are soaked overnight. This soupy dish, when served with freshly cooked white rice, makes a perfect luncheon for winter season.

Pragati Chauhan

Pragati Chauhan

A writer by profession, thinker by choice and a nature lover since birth. I have always loved expressing myself through words, I believe words have a certain kind of melody which can be understood by anybody.

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7 Responses

preeti sharma Says

hlo frnds.
our team works on Garhwali food and after getting information we will making a poster in which we puts some Garhwali foods pics and their recipies …
so pls help in my project and support us.

thank you………

Pragati Chauhan Says

Thanks, I’ll update it :) do stay connected

sumit bisht Says

‘Dubuk’ are rather referred to as ‘dubuke’

Pragati Chauhan Says

We are happy to hear from you and will surely fulfill your request.

Himanshu Bisht Says

I’m get in touch with E-Uttranchal from last 5 months ago…. You delighted me from your posts, but i have a request kindly post one article in a week on eUttranchal website.

Thanks& Regards
Himanshu Bisht

Pragati Chauhan Says

Thanks Himanshu, do stay connected with us :)

Himanshu Bisht Says

What a Lovely Cuisine of Uttrakhand , Thanks for sharing it.