Since Uttaranchal is a mountainous region hence the cuisines are usually rich in protein, there is a liberal usage of ghee, oil, butter, pulses, soya beans and green leafy vegetables. Basically the Uttaranchal cuisines get their popularity from its two sub regions namely; Kumaon and Garhwal. And the methods of preparing the cuisines are almost similar in both of the sub regions. The cuisines and routine meals are cooked very traditionally in the iron made utensils over the charcoal fire. cuisines of Uttaranchal are rich in flavors and improvised and enhanced by the usage of certain seasonings like, ghandhraini, jambu timmer and bhangira. Saag is a highly popular delicacy of Uttaranchal that is prepared from bathu, spinach and fenugreek leaves. Few other most popular cuisines of Uttaranchal are; Dubuk, Rus, Chadanji, and Jholi. Salad and sauces are also an important part of the traditional meals such as kheere ka raita, mooli ka raita, aam ka fajitha and daarim ki khataai. Bal mithai, singal, singodi, malai laddu, bada, and pua are among the few famous sweets and refreshments in Uttaranchal.
Cuisines of Uttaranchal
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