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Monday, January 2, 2012

Uttaranchali Cuisine


The distinct yet Similar Garhwali & Kumaoni Cuisine are from State of Uttaranchal

Among the Major Festive Foods from both Regions are the Roat, Rice Sweet (Arsa), Urad Dal Wada, Spicy Potato Snack (Aloo ke Gutke), Local Grains like the Barnyard Millet (Jhangora) are used for Sweet Dishes like the Barnyard Millet Pudding (Jhangora Kheer), Semolina Pudding (Singhal/Seeyal/Syali) etc.

Garhwali Cuisine uses a lot of Whole & Split Black Gram (Urad) & Gehat/Kulad Dal (Horsegram)
Some Greens used are the Indigenous Spinach (Pahadi Palak), Rare Fern of the Hills (Lingure), Poison Ivy (Bicchu Ghaas/Kandalee) etc.

Some other Lesser Known Dishes from the Garhwal Region are Fannah, Finger Millet FlatBread (Mandwa/Mandua Ki Roti), Gauhat Ka Parantha, Stuffed FlatBread (Bhari Roti), Black & White Roti, Whole Urad Puree Preparation (Chainsoo/Chaishu), Jholi, Ground Urad Dal Preparation (Phaanu), Sesame Seeds (Til) Chutney, Garlic (Lehsun) Chutney, Thechwani, Mandua Flour Dumplings (Baadi), Palau, Puris (Swala), Poison Ivy Prepration (Kandalee), Deep Fried Wheat Flour Sweet (Gulgula) etc.

Khichoni Tomatoes Onion Soup



Kumaoni People use a lot of  Whole Black Soyabean (Bhatt) in their Cuisine
Kumaoni Specials include Manira, Til Laddoos, Dubukas, Cholia Roti, Kumaoni Raita, Sisunak Saag, Kappa, Soaked Muli Nimbu, Baante, Palak Kappa, Karaal, Moong Dal Dubka, Rote, Palyoo, Churkani, Bhangak Khatai etc.

Lentil Items like Ras & Badil are Typical Kumaoni Dishes Cooked very interestingly in an Iron Wok and Served with Hemp Seed (Bhang) Chutney






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