By Vidushi Singh
Divided into Kumaoni and Garhwali, the cuisine of Uttarakhand sees the use of simple and locally grown ingredients without being dominated by complex spices or flavour.
Spinach and Fenugreek leaves, which are prepared in spices. It is accompanied by gravy that is created from a paste of rice or wheat and water.
Lentils that have been soaked in water overnight are combined to make phaanu. It appears to be a soup-like meal. Served with rice.
It is well-known for its flavour and nutrients It tastes excellent when combined with Phaanu and is made from black kwada ka aata.
Khatai/Kachmoli from Pahadi Cuisine primarily made from citrus fruit from Malta that has been coated with sugar, salt, and a few spices.
It Is made similarly to other recipes with green vegetables. Nonetheless, its primary component, Bichhu Ghas, sets it apart from other dishes of a like nature.
This is made from urad dal and is a good source of protein and other nutrients. mixing it after the lentils have been toasted.
Arhar ki Dal is first ground into a fine paste and then slowly cooked in a kadhai. That is admirable, particularly in the winter.
This delicacy is maade with cooked potatoes and garnished with red pepper flakes and coriander leaves.
A dessert with a fantastic scent. It is a well-known recipe in the state, milk is the main component, it has a luscious mouthfeel and is nutrient-dense.
With a tangy tamarind taste It is offered as a sauce comprised of various seasonings and toppings.