Better known as the land of gods, everything about Uttarakhand has a divine touch and food is no exception. It is pure delight to try out some native vegetarian dishes cooked over burning wood or charcoal. Devoid of milk and other dairy-based products mostly, the Uttarakhand cuisine is ideal for weight watchers. Scroll down to find out a list of absolutely scrumptious delicacies from the state.
You thought you could make only palak paneer using spinach leaves? For all those health buffs and green lovers out there, Uttarakhand has a delicious green curry made of spinach and fenugreek leaves on its daily menu. Easily mistaken for a chutney, kafuli is prepared on iron pans and special care is given during preparation to maintain the green color of the curry.
Aloo ke ghutke
The dialect, culture and lifestyle of the northern parts of Uttarakhand are called as Pahari, a term originated from the word pahar, which means mountain. For communities living in the high altitude areas, consuming the right kind of food is important to fight the cold. Aloo ke ghutke, popularly known in the area as pahari aloo, is a spicy potato dish that can warm your bodies on a chilly day.
As the name suggests, aloo-dal pakora is a crispy potato-moong dal fritter popular among Paharis. There are two types of potato-green gram pakoras. In one, cooked potatoes are mashed and mixed with a batter made of spices and soaked green gram. In the other variant, potato slices are dipped in a green gram batter and then deep fried. Both ways, there is no better snacks than aloo-dal pakopras to munch on while watching a cricket match or having your evening tea on a rainy day.
Baadi is another popular pahari dish. It is made from mandua flour, which is largely used for cooking in the region. It can be prepared quickly, making it an emergency backup option when you run short of rotis during the mealtime. It is best eaten with phaanu.
Phaanu is an easy lentil curry made as a side dish for baadi. This thick curry is made by cooking soaked toor dal ground with chillies, ginger and garlic. The gravy is finely ground so that you won't be able to spot a single lentil from the gravy.