By Bhavana Verma
December 15th, 2023
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Pahadi cuisine, as one can get the idea by its name, is a cuisine that originated from the mountainous region of the Himalayas. Every dish that was originated in mountaneous regions uof India holds a regious and cultural value to it. Here are 8 must-try pahadi cuisines for you this winter.
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Gulgule are prepared with whole wheat flour, sugar or jaggery, mashed banana and fennel seeds.
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Bal Mithai is a popular Kumaoni sweet that is made with roasted khoya, coated with white balls of sugar and poppy seeds.
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Aloo ke gutke is made with boiled potatoes fried in mustard oil along with spices such as asafoetida, chilly powder, coriander powder and turmeric.
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The original recipe of the noodle soup is prepared with noodles cooked in a meat or vegetable broth, today we can find many variations of it in every corner.
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This dish is made with black chickpea cooked with gram flour, jaggery and spices in mustard oil and associated with the himachali traditional feast called Dham.
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The spicy sister of kadhi, jholi is a curry recipe prepared with curd and spices and instead of chickpea flour the rice flour is added.
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Bhey is a traditional north Indian dish made with chopped lotus stem mixed with several herbs and spices.
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Dhindo is a famous Nepali dish prepared with rice flour gradually added into hot water and cooked with ghee along with salt or sugar.
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