Uttarakhand is not only known for its beauty, but also for its traditional cuisine, known throughout the country as Pahadi food. It is not only delicious but also nutritious. Pahadi cuisine is made from locally grown ingredients like millets (mandwa, jhangora) and seasonal vegetables.
Today, we’ll discuss some of these traditional dishes, including kafuli, phaanu, and chainsu, bhatt ki churukani, mandwa roti, bhang chutney, aalu k gutke, and jhangora kheer. Kafuli is made from pahadi spinach and fenugreek leaves. It is a slow-simmered green curry. The spinach and fenugreek leaves are ground into a paste, then cooked over low heat. Very little oil is used, and the flavor is mild. People here eat it with plain rice. Kafuli contains iron, fiber, and vitamins A and C, which contribute to blood health and immunity.
Mandua roti is a traditional dish of Uttarakhand, made from ragi flour. The roti is dark in color. Locals enjoy it during the winter season with simple dal or saag. Mandua is rich in fiber and calcium. It also provides iron and slow-release carbohydrates, which support bone health.