The food items of Uttarakhand are bestowed with an unique quality that makes them very nutritious and well beseemed to the taste-buds; that is, they are primarily cooked over charcoal or burning wood. This characteristic feature precisely demarcates the food items of Uttarakhand from the cuisine hailing from the rest of the country.
Although the residents of Uttararkhand prefer a purely vegetarian meal, a major bulk of the inhabitants also bask food recipes readied from mutton or chicken. The cuisine descending from the Kumouni region bears an uncanny lineament; that is milk or milk related products are seldom used as ingredients in cooking their food. The reason behind this bizarre trend is the fact the topological features of the area do not permit the hill cows to manufacture milk of the finest quality.
Alike numerous locales of India, the prime staple food is rice. However, the residents of the Pahari region prefer lentils. Food items like 'bhatt' a type of soybean, 'kulath' or rust brown gahat, 'badis' or humongous spheres of dried urad dal and 'mangodi' prepared in an identical fashion using moong dal instead are local favorites that aid the occupants to combat the spine-chilling winters. Other favorites are Mundua and Linguda. The cooking medium frequently used is either ghee or mustard oil.
For further information on food, please click on the following links :-
- Recipes (List of 5 food items special of the region along with the technique to make them)
- Garhwal Ka Fannah
- Kafuli
- Phaanu
- Rus
- Bhatt Ki Churdkani
- Arsa
