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Monsoon season in India's mountainous regions brings forth a delightful array of dishes that perfectly complement the cool and misty ambiance. The traditional cuisines of Uttarakhand and Himachal Pradesh boast a rich tapestry of flavours, using locally sourced ingredients and time-honoured techniques. Let's embark on a mouthwatering journey and explore some of the must-try monsoon dishes from these enchanting hilly regions.
1. Aloo Ke Gutke
Aloo Ke Gutke is a simple yet flavoursome dish that tantalises taste buds with its rustic charm. Cubes of potatoes are sautéed with spices like cumin, mustard seeds, and hing (asafoetida) until they acquire a delicious golden hue. It's often served with hot steamed rice and pairs wonderfully with the cold monsoon weather.
2. Siddu
Siddu is a traditional steamed bread that hails from the stunning valleys of Himachal Pradesh. The dough is prepared using wheat flour and yeast, filled with a savoury stuffing of potatoes, spices, and sometimes lentils. These soft and fluffy delights are best enjoyed with a generous dollop of ghee (clarified butter) and served with mutton or lentil soup.
3. Kafuli
Kafuli is a nutritious spinach-based dish that is a staple during the monsoon season in Uttarakhand. The vibrant green spinach is cooked with an assortment of local spices and sometimes lentils, creating a wholesome and delectable gravy. It is often served with steamed rice or traditional flatbreads like chapati or ki roti.
4. Chana Madra
Chana Madra is a sumptuous chickpea curry that celebrates the authentic flavours of Himachal Pradesh. Chickpeas are cooked in a yoghourt-based gravy infused with aromatic spices like cinnamon, cardamom, and cloves. The dish is creamy, tangy, and incredibly satisfying, especially when served with steamed rice.
5. Bhang Ki Chutney
Bhang Ki Chutney is a unique and traditional chutney relished during the monsoon season in Uttarakhand. Made from the leaves of the hemp plant, it offers an earthy and slightly bitter taste. The chutney is often paired with local dishes and adds a distinct touch to the region's culinary heritage.
6. Babru
Babru is a delightful local version of the popular Indian stuffed bread, kachori. A mixture of black gram (urad dal) is used as the stuffing, spiced with ingredients like ginger, asafoetida, and coriander seeds. These deep-fried delights are best enjoyed with tamarind chutney or mint sauce.
7. Chainsoo
Chainsoo is a robust and flavorful dish made from black gram lentils. The lentils are roasted, ground to a fine paste, and then cooked with aromatic spices to create a thick and hearty gravy. This protein-rich delicacy is often savoured with steamed rice or ki roti.
8. Aktori
Aktori is a scrumptious and savoury cake-like dish made with a blend of buckwheat flour, spices, and vegetables like radish and spinach. The batter is pan-fried to perfection, resulting in a crispy exterior and a moist, flavorful interior. It's an absolute treat during the monsoon season.
As you venture through the mountainous regions of Uttarakhand and Himachal Pradesh during the monsoon season, don't miss the opportunity to immerse yourself in the authentic and diverse flavours of these delightful dishes. Each plate tells a story of tradition, culture, and the bountiful produce of the hills, making the culinary experience truly unforgettable. So, pack your appetite, embark on this culinary escapade, and let the flavours of the hills leave you spellbound amidst the mystical monsoon.
