essay in uttarkhand food. ( more than 100 to 150 ) words in English.
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Cuisines of Uttarakhand are simple and made of locally grown ingredients. The cuisines don't have complex spices.The two regions in Uttarakhand have different cuisines,the Garhwali Cuisines and Kumaoni Cuisines. Some popular dishes of Uttarakhand cuisine are:
- Cuisines of Uttarakhand are simple and made of locally grown ingredients. The cuisines don't have complex spices.The two regions in Uttarakhand have different cuisines,the Garhwali Cuisines and Kumaoni Cuisines. Some popular dishes of Uttarakhand cuisine are:Rabri (that made with Jhongora (shyama ka chawal) & Chaas (butter milk) adding leafs of Radish.
- Khadi or jhwāi (made with butter milk)
- Arsa (made with rice and jaggery)
- Gulthiya (made with normal atta & pure desi Ghee)
- Bhatt ki churkani / bhattwani
- Ugal ki bhujia
- Ligon ka sag
- Gaba
- Madva ki roti, pinao ka sag
- Gahat (Kulath) Soup
- Kandali ki bhujji
- Thichodi(Radish or potatoes)
The cuisine of Uttarakhand is similar to its people, simple yet incredible. The two distinct regions, Kumaon and Garhwal offer palates of flavoursome dishes that are high on nutrition as well. The cuisine of the state is meticulously chosen to not only offer delight the taste buds but also to make most of the resources available. Where great care is taken to include all the necessary elements to keep one well-prepared for the tough climate and trails, special attention is paid to maintaining the look and taste of the dishes as well. A balanced flavour is theOne of the basic and most popular dishes in Uttarakhand, Aaloo (Potatoes) ke Gutke is a simple preparation where dry spices are roasted and used. Aaloo ke Gutke are best served with Puri and kheerein ka Raita (Cucumber and Curd preparation). This dish is seen mostly served on festivals.A delicious dish that is best enjoyed in the winter season, Kafuli or Kapaa is made by using spinach, lai ( the alternative of mustard leaf) and fenugreek leafs. The vegetable/s is cooked in an iron kadhai (utensil) and is then served with steaming rice.Prepared by lentils (Urad or kali dal), Chainsoo is a famous preparation in Garhwal Region of Uttarakhand. The dish is cooked by roasting the lentils and then making a paste of it, which is then cooked in an iron pot over slow fire giving it quite an earthy taste.
