Discover the rich tapestry of Uttarakhand’s traditional cuisine, where every dish tells a story of the state’s vibrant culture and natural bounty. From the hearty meals of the Garhwal region to the flavorful delicacies of Kumaon, explore authentic recipes that have been cherished for generations.
Traditional Dishes of Uttarakhand
1. Kafuli – The Quintessential Pahadi Curry
Kafuli is a nutritious curry made from green leafy vegetables like spinach and fenugreek. Slow-cooked in an iron pot, it embodies the essence of Uttarakhand’s healthful cuisine.
Ingredients
| Ingredient | Quantity |
| Spinach (Palak) | 2 cups (chopped) |
| Fenugreek Leaves (Methi) | 1/2 cup (optional) |
| Green Chilies | 2 |
| Garlic Cloves | 3–4 |
| Ginger | 1-inch piece |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Oil | 2 tablespoons |
| Rice Flour | 1 tablespoon |
| Water | 1 to 1.5 cups |
| Salt | To taste |
How to Make Kafuli
Step-by-Step Instructions:
- Boil the Greens
- Rinse spinach and methi leaves thoroughly.
- Boil them in a little water for 5–7 minutes until soft.
- Let them cool, then blend with green chilies, ginger, and garlic to a fine paste.
- Prepare the Base
- In a pan, heat mustard oil and add cumin seeds.
- Let them splutter.
- Cook the Paste
- Add the green paste to the pan and cook on medium heat.
- Stir continuously to prevent sticking.
- Thicken the Curry
- Mix rice flour in a little cold water to form a slurry.
- Add this to the pan and stir well.
- Cook for another 5–10 minutes until the curry thickens to a creamy consistency.
- Season
- Add salt to taste and simmer for 2 more minutes.
- Serve
- Serve hot with steamed rice or mandua roti.
Nutritional Benefits
- High in iron and fiber
- Low in calories
- Excellent source of antioxidants
- Supports digestion and immunity
2. Aloo Ke Gutke – Spiced Potatoes with Local Flavors
A popular dish across Uttarakhand, Aloo Ke Gutke features boiled potatoes sautéed with mustard seeds, red chilies, and local spices like jakhya, offering a burst of flavors.
Ingredients
| Ingredient | Quantity |
| Boiled Potatoes | 3-4 medium |
| Mustard Oil | 2 tablespoons |
| Jakhya (or cumin) | 1 teaspoon |
| Dry Red Chilies | 2–3 whole |
| Turmeric Powder | 1/2 teaspoon |
| Red Chili Powder | 1/2 teaspoon |
| Salt | To taste |
| Fresh Coriander | For garnish |
How to Make Aloo Ke Gutke
Step-by-Step Instructions:
- Boil & Peel Potatoes
- Boil the potatoes until soft.
- Peel and cut them into medium-sized chunks.
- Prepare the Tempering
- Heat mustard oil in a pan until it reaches the smoking point.
- Lower the heat and add jakhya. If unavailable, use cumin seeds.
- Add dry red chilies and let them splutter.
- Spice it Up
- Add turmeric powder and red chili powder. Sauté for a few seconds.
- Add Potatoes
- Toss in the boiled potato chunks.
- Mix well to coat the potatoes with the spice mix.
- Cook for 5–7 minutes until the potatoes are crisp on the edges.
- Final Touch
- Add salt to taste.
- Garnish with chopped fresh coriander.
3. Chainsoo – Protein-Rich Black Gram Curry
Chainsoo is a traditional Garhwali dish prepared by roasting black gram (urad dal) and cooking it into a thick, flavorful curry, often enjoyed with rice.
Ingredients
| Ingredient | Quantity |
| Black Gram (Urad Dal) | 1 cup |
| Mustard Oil | 2 tablespoons |
| Garlic Cloves | 4–5 (finely chopped) |
| Ginger | 1-inch (grated) |
| Green Chilies | 1–2 (chopped) |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Turmeric Powder | 1/4 teaspoon |
| Red Chili Powder | 1/2 teaspoon |
| Water | 2–2.5 cups |
| Salt | To taste |
| Fresh Coriander | For garnish |
How to Make Chainsoo
Step-by-Step Preparation:
- Roast the Dal
- Dry roast urad dal in a pan on medium heat until it turns golden brown and gives off a nutty aroma.
- Let it cool and grind coarsely using a grinder (do not make a fine powder).
- Prepare the Tempering
- Heat mustard oil in a deep pan.
- Add cumin seeds, a pinch of asafoetida, and allow them to splutter.
- Add chopped garlic, ginger, and green chilies. Sauté for a minute until golden.
- Cook the Chainsoo
- Add the coarsely ground dal to the tempering.
- Stir for 2–3 minutes to roast it slightly in oil.
- Add turmeric and red chili powder.
- Add Water and Simmer
- Pour in 2 to 2.5 cups of warm water.
- Mix well to avoid lumps and let it simmer for 15–20 minutes until it reaches a thick, curry-like consistency.
- Add salt to taste.
- Serve Hot
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice or madua ki roti.
Health Benefits
- High in protein – Excellent for vegetarian diets.
- Rich in iron and fiber.
- Aids digestion when cooked with cumin and asafoetida.
- Low in fat – Contains no cream or heavy oils.
4. Baadi – Wholesome Finger Millet Delight
Baadi is made from mandua (finger millet) flour, cooked into soft dumplings and typically served with ghee and a side of Phaanu or Gahat ki Dal.
Ingredients
| Ingredient | Quantity |
| Mandua Flour (Ragi/Finger Millet) | 1 cup |
| Water | 2 cups |
| Ghee or Butter (optional) | 1 tsp (for serving) |
| Salt | To taste (optional) |
How to Make Baadi
Traditional Method:
- Boil the Water
- In a deep pan, bring 2 cups of water to a boil.
- You may add a pinch of salt if desired.
- Add the Flour
- Once the water starts boiling, reduce the flame to low.
- Gradually add mandua flour to the water without stirring
- Cook the Baadi
- Let the flour sit undisturbed in boiling water for 1–2 minutes.
- Then, using a wooden spatula or rolling pin, stir the flour briskly in circular motions to break lumps.
- Cook for 4–5 minutes, stirring continuously until a dough-like soft mass forms.
- Shape and Serve
- Wet your hands and shape small balls of the cooked dough.
Serve hot, topped with ghee or alongside Chainsoo, Phaanu, or Bhat ki Dal.
Health Benefits
- Rich in calcium and iron
- High fiber content
- Gluten-free
- Ideal for diabetics and those looking for weight management
- Promotes digestive health
5. Phaanu – Mixed Lentil Curry
Phaanu is a hearty curry made from a blend of lentils like gahat (horse gram) and toor dal, soaked overnight and slow-cooked to perfection.
How to Make Phaanu
Step-by-Step Instructions:
- Soak and Grind Dal
- Soak gahat dal (or dal mix) overnight or at least for 6–8 hours.
- Drain and grind into a coarse paste using minimal water.
- Prepare the Base
- Heat mustard oil in a deep pan.
- Add cumin seeds and let them splutter.
- Add a pinch of hing, chopped garlic, ginger, and green chilies. Sauté until golden and aromatic.
- Cook the Dal Paste
- Add the coarsely ground dal paste to the tempering.
- Sauté for 4–5 minutes until the mixture releases oil and begins to darken slightly.
- Add Water and Simmer
- Slowly add 2 to 2.5 cups of water to the pan, stirring continuously to avoid lumps.
- Add turmeric and salt to taste.
- Let it simmer on low heat for 15–20 minutes, stirring occasionally, until it thickens to a curry consistency.
- Garnish and Serve
- Top with fresh coriander leaves.
- Serve hot with steamed rice, baadi, or madua roti.
Health Benefits of Phaanu
- High in protein and fiber
- Great for digestive health
- Rich in iron and antioxidants
- Low fat, gluten-free, and diabetic-friendly
6. Bhang Ki Chutney – Hemp Seed Condiment
A unique chutney made from roasted hemp seeds, cumin, garlic, and lemon juice, Bhang Ki Chutney adds a tangy twist to any meal.
| Ingredient | Quantity |
| Bhang (Hemp) Seeds | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Green Chilies | 1–2 (to taste) |
| Garlic Cloves (optional) | 2–3 |
| Lemon Juice or Tamarind Pulp | 1 tablespoon |
| Rock Salt or Regular Salt | To taste |
| Water | As needed (2–3 tbsp) |
How to Make Bhang Ki Chutney
Step-by-Step Instructions:
- Roast the Seeds
- Dry roast bhang seeds in a pan on medium flame until they start popping and give a nutty aroma. Stir continuously to avoid burning.
- Similarly, dry roast cumin seeds until fragrant.
- Cool and Grind
- Let the seeds cool for a few minutes.
- Add roasted bhang seeds, cumin seeds, green chilies, and garlic (if using) to a stone grinder (silbatta) or a mixer grinder.
- Add Flavor
- Add salt and lemon juice (or tamarind pulp) for tanginess.
- Add a few tablespoons of water to grind into a coarse paste or smooth chutney as per your preference.
- Serve
- Serve fresh with dal-rice, baadi, chaulai roti, or as a dip with fritters (pakoras).
Health Benefits of Bhang Ki Chutney
- Rich in omega-3 and omega-6 fatty acids
- Promotes digestion
- Excellent source of plant-based protein
- Anti-inflammatory and antioxidant properties
7. Jhangora Ki Kheer – Barnyard Millet Pudding
A sweet dish made from jhangora (barnyard millet), milk, and sugar, garnished with dry fruits, offering a delightful end to any meal.
Ingredients
| Ingredient | Quantity |
| Jhangora (Barnyard Millet) | 1/2 cup |
| Full Cream Milk | 1 liter (approx. 4 cups) |
| Sugar | 1/2 cup (adjust to taste) |
| Green Cardamom Powder | 1/2 tsp |
| Chopped Dry Fruits (Almonds, Cashews, Raisins) | 2–3 tbsp |
| Ghee | 1 tsp (optional, for roasting dry fruits) |
How to Make Jhangora Ki Kheer
Step-by-Step Instructions:
- Rinse and Soak the Millet
- Rinse jhangora thoroughly 2–3 times under running water.
- Soak in water for about 30 minutes. Drain before cooking.
- Boil the Milk
- In a heavy-bottomed pan, bring milk to a boil.
- Simmer and stir occasionally to prevent burning.
- Add Jhangora
- Add the soaked and drained jhangora to the boiling milk.
- Cook on low to medium heat for 20–25 minutes, stirring frequently until the grains are soft and the milk thickens.
- Sweeten and Flavor
- Add sugar and continue to simmer for another 5–7 minutes.
- Add cardamom powder and stir well.
- Add Dry Fruits
- Optional: Lightly roast chopped dry fruits in ghee and add to the kheer.
- Garnish with extra nuts or raisins for presentation.
Health Benefits of Jhangora (Barnyard Millet)
- Gluten-free – ideal for people with gluten sensitivity.
- High in fiber – promotes digestion and satiety.
- Rich in calcium and iron
- Low glycemic index – suitable for diabetics in moderation.
8. Gahat Ki Daal Recipe – Traditional Horse Gram Lentil from Uttarakhand
Gahat ki Daal (also known as Kulthi ki Daal) is a wholesome, protein-rich lentil dish made using horse gram (Gahat/Kulthi), a native pulse of Uttarakhand. It is an integral part of Garhwali and Kumaoni cuisine, known for its warming properties, especially beneficial during the winter season. Gahat ki Daal is not just delicious but also aids in digestion and is considered effective against kidney stones in traditional medicine.
Ingredients
| Ingredient | Quantity |
| Gahat Dal (Horse Gram) | 1 cup |
| Water | 3–4 cups |
| Turmeric Powder | 1/2 teaspoon |
| Salt | To taste |
| Mustard Oil | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Garlic (crushed or chopped) | 5–6 cloves |
| Ginger (grated) | 1 inch |
| Green Chilies | 1–2 (chopped) |
| Coriander Leaves | For garnish |
How to Make Gahat Ki Daal
Step-by-Step Instructions:
- Soak and Boil Dal
- Wash and soak Gahat dal for at least 6–8 hours or overnight.
- Drain and boil in a pressure cooker with turmeric and salt. Cook for 3–4 whistles until soft.
- You can also boil it in a pot for about 30–40 minutes if not using a pressure cooker.
- Prepare the Tempering (Tadka)
- Heat mustard oil in a pan until it reaches smoking point (to reduce bitterness).
- Add cumin seeds and let them splutter.
- Add hing, garlic, ginger, and green chilies. Sauté until golden brown.
- Mix and Simmer
- Add the boiled gahat dal to the tempering.
- Simmer on low heat for 10–15 minutes to let the flavors blend.
- Adjust consistency by adding water if needed.
- Garnish and Serve
- Garnish with fresh coriander leaves.
- Serve hot with mandua ki roti, rice, or baadi.
Health Benefits of Gahat (Horse Gram)
- High protein content – supports muscle health and energy
- Rich in fiber – promotes digestion
- Helps dissolve kidney stones – according to Ayurvedic practices
- Low glycemic index – great for diabetics
- Warming food – ideal for cold Himalayan winters
9. Til Ki Chutney Recipe – Roasted Sesame Seed Chutney from Uttarakhand
Til Ki Chutney is a flavorful and nutritious chutney made from roasted sesame seeds (til), commonly prepared in the Garhwal and Kumaon regions of Uttarakhand. It’s known for its nutty aroma, tangy taste, and warming properties—making it a staple accompaniment in many pahadi meals.
Ingredients
| Ingredient | Quantity |
| White Sesame Seeds (Til) | 2 tablespoons |
| Garlic Cloves (optional) | 2–3 |
| Green Chilies | 1–2 (to taste) |
| Lemon Juice or Tamarind Pulp | 1 tablespoon |
| Rock Salt or Regular Salt | To taste |
| Water | 2–3 tablespoons (as needed) |
How to Make Til Ki Chutney
Step-by-Step Instructions:
- Roast the Sesame Seeds
- Heat a dry pan and roast sesame seeds on low to medium heat until they start popping and turn light golden.
- Stir continuously to avoid burning. Set aside to cool.
- Prepare the Paste
- In a silbatta (stone grinder) or mixer grinder, add the cooled sesame seeds, green chilies, and garlic.
- Add salt and lemon juice (or tamarind pulp) for tanginess.
- Grind and Adjust Consistency
- Grind the ingredients into a coarse or smooth paste, depending on your preference.
- Add water little by little to reach the desired consistency.
- Serve
- Serve fresh with mandua ki roti, gahat ki dal, or as a side with rice-based dishes.
Health Benefits of Sesame Seeds (Til)
- Rich in calcium – supports bone strength
- Packed with healthy fats – good for heart health
- High in antioxidants – protects against oxidative stress
- Provides warmth – ideal during the winter season
- Promotes skin and hair health
10. Bhatwani Recipe – Spicy Kumaoni Black Soybean Curry from Uttarakhand
Bhatwani is a traditional dish from the Kumaon region of Uttarakhand, made using bhatt (black soybeans). Rich in protein and earthy flavors, this rustic and comforting curry is known for its smoky aroma and simple preparation. It is often served with rice or madua roti, especially during winter for its warming and nourishing qualities.
Ingredients
| Ingredient | Quantity |
| Bhatt (Black Soybeans) | 1 cup |
| Water | 3–4 cups |
| Mustard Oil | 2 tablespoons |
| Garlic (crushed or chopped) | 6–8 cloves |
| Ginger (grated) | 1 inch |
| Green Chilies | 1–2 (optional) |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Salt | To taste |
| Coriander Leaves | For garnish |
How to Make Bhatwani
Step-by-Step Instructions:
- Roast the Black Soybeans (Bhatt)
- Dry roast the black soybeans in a pan on low to medium heat.
- Stir continuously until the beans crackle and release aroma.
- Let them cool, then coarsely grind in a mortar-pestle or grinder (optional, for quicker cooking).
- Boil the Bhatt
- Boil the roasted or ground bhatt in water with turmeric and salt for 20–30 minutes, or pressure cook for 3–4 whistles until soft.
- Prepare the Tempering (Tadka)
- Heat mustard oil till it reaches smoking point (essential in Kumaoni cooking).
- Add cumin seeds, followed by garlic, ginger, and green chilies.
- Sauté until golden and aromatic.
- Combine and Simmer
- Pour the boiled bhatt (with water) into the tempering.
- Let it simmer for 10–15 minutes, stirring occasionally, until the curry thickens and flavors blend.
- Serve
- Garnish with fresh coriander.
- Serve hot with steamed rice, madua ki roti, or baadi.
Health Benefits of Bhatt (Black Soybeans)
- High protein – ideal for vegetarian diets
- Rich in antioxidants – supports heart health
- High fiber – aids digestion
- Low glycemic index – good for blood sugar control
- Natural warmth – suitable for Himalayan winters
11. Urad Dal Pakode Recipe – Crispy Garhwali Fritters from Uttarakhand
Urad Dal Pakode, also known as Urad ke Pakode or Bade, are delicious, deep-fried fritters made from soaked and ground black gram lentils (urad dal). A popular pahadi snack, these pakoras are often enjoyed during festivals, religious offerings, and winter evenings across Garhwal and Kumaon regions of Uttarakhand.
Ingredients
| Ingredient | Quantity |
| Urad Dal (Black Gram Lentils) | 1 cup (soaked 4–5 hrs) |
| Ginger (grated) | 1 inch |
| Green Chilies | 1–2 (finely chopped) |
| Asafoetida (Hing) | A pinch |
| Salt | To taste |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Coriander Leaves | 2 tablespoons (chopped) |
| Oil | For deep frying |
How to Make Urad Dal Pakode
Step-by-Step Instructions:
- Soak and Grind the Dal
- Wash and soak urad dal for 4–5 hours or overnight.
- Drain excess water and grind into a smooth thick paste without adding too much water.
- Prepare the Batter
- Transfer the dal paste to a bowl.
- Add salt, cumin seeds, green chilies, grated ginger, and asafoetida.
- Mix well and beat the batter using a spoon or hand to incorporate air (this helps make pakode fluffy).
- Heat Oil for Frying
- Heat oil in a kadhai or deep frying pan on medium flame.
- Fry the Pakode
- Drop small portions of batter into the hot oil using your fingers or a spoon.
- Fry until golden brown and crispy, flipping occasionally.
- Remove and drain excess oil using paper towels.
- Serve
- Serve hot with bhang ki chutney, mint chutney, or a hot cup of chai.
12. Thechwani Recipe – Spicy Pounded Root Vegetable Curry from Uttarakhand
Thechwani is a traditional vegetarian dish from Garhwal and Kumaon in Uttarakhand, made using pounded pahadi radish (mooli) or potatoes (aloo), or both. The name “Thechwani” is derived from the Garhwali word “thechna”, meaning “to crush or pound.” The vegetables are not chopped but roughly pounded, which enhances their rustic flavor and texture.
Ingredients
| Ingredient | Quantity |
| Pahadi Mooli (or regular radish) | 1 large (pounded) |
| Potatoes | 1 medium (optional) |
| Garlic | 6–8 cloves (crushed) |
| Ginger | 1-inch piece (grated) |
| Green Chilies | 1–2 (to taste) |
| Mustard Seeds | 1 tsp |
| Cumin Seeds (Jeera) | 1 tsp |
| Turmeric Powder | 1/2 tsp |
| Coriander Powder | 1 tsp |
| Red Chili Powder | 1/2 tsp (optional) |
| Mustard Oil | 2 tbsp |
| Water | 2–3 cups (as needed) |
| Rock Salt or Salt | To taste |
| Fresh Coriander Leaves | For garnish |
How to Make Thechwani
- Pound the Vegetables
- Wash and peel the radish (and potatoes, if using).
- Use a silbatta (stone grinder) or a mortar and pestle to roughly pound them. Do not finely chop or grate.
- Prepare the Tempering (Tadka)
- Heat mustard oil in a kadhai until it begins to smoke.
- Add mustard seeds, then cumin seeds.
- Add crushed garlic, grated ginger, and green chilies. Sauté until aromatic.
- Add Spices and Vegetables
- Add turmeric, coriander powder, and red chili powder.
- Stir well and add the pounded vegetables.
- Cook and Simmer
- Add enough water to make a semi-thick curry.
- Cover and simmer for 15–20 minutes until the vegetables are soft and the flavors have blended.
- Garnish and Serve
- Sprinkle chopped fresh coriander leaves.
- Serve hot with steamed rice, madua ki roti, or gahat ki daal.
Health Benefits
- Radish aids digestion, detoxifies the liver, and has anti-inflammatory properties.
- Mustard oil provides natural warmth and has antibacterial qualities.
- Great source of fiber, vitamin C, and minerals.
13. Aloo Tamatar ka Jhol Recipe – Soulful Pahadi Potato-Tomato Curry from Uttarakhand
Aloo Tamatar ka Jhol is a light, soupy, and flavorful potato-tomato curry that is a staple in every Garhwali and Kumaoni household. Made with minimal spices and ingredients, this comforting dish is often prepared as a quick weekday meal, offering during fasting, or even during special poojas.
Ingredients
| Ingredient | Quantity |
| Potatoes (boiled & cubed) | 2–3 medium |
| Tomatoes (chopped) | 2 large |
| Ginger | 1-inch piece (grated) |
| Green Chilies | 1–2 (slit or chopped) |
| Cumin Seeds (Jeera) | 1 tsp |
| Turmeric Powder | 1/2 tsp |
| Red Chili Powder | 1/2 tsp (optional) |
| Rock Salt / Salt | To taste |
| Mustard Oil / Ghee | 1–2 tbsp |
| Water | 2–3 cups |
| Fresh Coriander Leaves | For garnish |
How to Make Aloo Tamatar ka Jhol
- Heat Oil and Prepare Tadka
- Heat mustard oil or ghee in a pan until warm.
- Add cumin seeds and let them splutter.
- Add grated ginger and green chilies, sauté for a minute.
- Cook Tomatoes
- Add chopped tomatoes and cook until soft and mushy.
- Mix in turmeric and chili powder (optional).
- Add Potatoes
- Add boiled, cubed potatoes to the tomato base.
- Mash a few pieces of potato to thicken the curry.
- Simmer the Curry
- Add 2–3 cups of water depending on the desired consistency.
- Add salt to taste, and let it simmer for 10–12 minutes until flavors combine.
- Finish and Garnish
- Turn off the heat and garnish with fresh coriander leaves.
- Serve hot with steamed rice, madua roti, or poori.
Health Benefits
- Potatoes are rich in carbs and potassium—great for energy.
- Tomatoes provide antioxidants and vitamin C.
- Ginger aids digestion and adds warmth, especially beneficial in cold climates.
