Uttarakhand became the 27th state of the Republic of India on 9thNovember 2000.

The popular hill stations of Uttarakhand are Nainital, Bhimtal, Almora, Ranikhet, Pithoragarh, Munsiyari, Mussorie,Valley of Flowers & Lansdowne.

Welcome to Our Uttarakhand 

Special equipments used in cooking

• This special pot is called Bhaddu. [generally Urad dal is prepared in this pot on slow fire]

• This is a traditional water carrying utensil locally called 'banta'.

This is the traditional Chulha used for preparing food.

All the utensils are first covered with thick paste of mud in order to avoid there damage from the direct fire.

Dishes made of rice and dal along with accompaniments such as chutney or pickle are everyday meals.

• Seasonal leafy green vegetables are also preferred. • Dal dishes made with toor, masoor, urad, and channa dal

serve as side dishes.• Dishes like chainsoo, bhatwani, kafuli, jholi, and phaanu are

some of the side dishes served with rice. While the kafuli is a thick gravy preparation made with spinach leaves, the phaanu

is a spicy dal dish.

Major Everyday Garhwali Food

kafuli

Seasonal availability

• Major Crops: Rice, Wheat, Barley, Corn, Mandua, Hangora etc

• Major Fruits: Apple, Leechi, Pulam, Naashpati, Maalta, pomegranate etc.

Specialty cuisine for festivals and special occasions

• The festival foods of Garhwali cuisine include arsa, roat, bal mithai, singhori, gulgula along with other adaptations from North Indian cuisine such as kheer and gajar ka halwa.

• The roat is a sweet roti made with wheat flour, milk, jaggery, and ghee.

• Bal Mithai is a brown chocolate-like fudge, made with roasted khoya, coated with white sugar balls

• Arsa is another traditional sweet made with rice flour and sugar syrup

• Singhori

This is a milk-based sweet that is wrapped in a leaf.