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Uttarakhand also referred to as ‘The Land of Gods’ is known for its majestic landscape, vibrant culture, and rich culinary heritage. But its snow-capped mountains and picturesque landscapes often make travellers overlook the flavours that the state’s regional cuisines have to offer.
From plain regions bordering Haryana and Uttar Pradesh to high hilly terrains, the micro cuisines of Uttarakhand have treasured recipes that are not only nutritious for the body but also comforting for the soul.
Video Credit: Sanjeev Kapoor Khazana/ YouTube
Chef Pawan Bisht, an independent food consultant and expert on Uttaranchal cuisine, believes that the produce of Uttarakhand is organic, healthy, and nutritious because the air, water, and soil here are not polluted. As an expert in Uttaranchal cuisine, the chef often shares lost and one-of-a-kind recipes from the culinary heritage of the state. Here are a few famous foods of Uttarakhand that no globetrotter or gastronome should miss out on.
7 Famous Foods Of Uttarakhand
Pahadi Raita
Different kinds of raita recipes are famous throughout the country but the one from Uttarakhand is a gem. Prepared with mustard, cucumber, and jakhiya, locals call this amalgamation a superfood. Since jakhiya is associated with helping people overcome a variety of health ailments, locals love to relish it as a part of their everyday meals. Chef Pawan suggests pairing it with kala chana for a wholesome experience.
Image Credit: Pawan Bisht/ Instagram
Uttarakhand's Bicchu Booti Ka Saag
Bicchu booti, sisson, kandali, or stinging nettle is a plant with fine hair on leaves that can inject histamine and leave a person who touched them with a painful stinging sensation. However, locals use this unique plant to prepare saag, fritters, chutneys, and dips. The same plant is used in European cuisines to create delicacies like soups, stews, polenta, and pesto. Besides its use in traditional medicine, the local dishes made with stinging nettle are considered good sources of essential vitamins and minerals.
Image Credit: Pawan Bisht/ Instagram
Bal Mithai
Originating in the Almora district of Uttarakhand, bal mithai is a sweet dish offered to the Sun God. People need years of practice to ace its recipe. It appears like a chocolate fudge piece but originally prepared from khoya (made by reducing milk). It is coated with khas khas that offer it the heavenly taste. You can also bring it home and distribute it among your relatives and friends.
Image Credit: Pawan Bisht/ Instagram
Bhatt Ki Churkani Recipe From Uttarakhand
If there is one dish that you must absolutely try while exploring the mountains of Uttarakhand, it is bhatt ki churkani. Made with black soybean lentils, this recipe boasts a unique taste, not to mention the nutritional value it adds to the meals. Rich in fibre, iron, and magnesium, the star ingredient of the dish makes it a must-have. You can pair it with roti or rice.
Image Credit: Pawan Bisht/ Instagram
Pahadi Chicken Curry
Pahadi chicken curry is a delight that all non-vegetarians can savour. The lip-smacking dish is prepared by roasting spices to perfection. To make this dish, you do not have to marinate the chicken. Instead, prepare the curry with ginger, garlic, tomatoes, whole spices, and powdered masala. Allow the chicken pieces to cook and absorb the flavours of the curry before garnishing it with fresh coriander leaves.
Image Credit: Pawan Bisht/ Instagram
Singodi - Uttarakhand's Famous Sweet
Singodi or singori is a popular local sweet dish of Uttarakhand. This dish originates in the Tehri or Kumaon regions. Its star ingredient is khoya which is roasted until it turns brown. Later, grated coconut is added to it and a spoonful of the mixture is wrapped in malu leaves. It is left overnight to set before people can savour it.
Image Credit: Pawan Bisht/ Instagram
Pahadi Fish Curry
Pahadi fish curry is a blend of spices that make it a fulfilling dish. Locals pick freshwater fish like mahasheer, trout, kalabassu, goonj and others to make this mouthwatering delight that goes well with steamed rice and roti. Tamarind pulp or lemon juice is added to the recipe to add sour flavour while cumin and mustard seeds keep the earthy notes strong. You can also search for mallu ke patte ki macchi, another fish-based recipe.
Image Credit: Pawan Bisht/ Instagram
