Cuisine of Uttarakhand: Unveiling the Flavors

The cuisine of Uttarakhand is deeply rooted in its cultural diversity, unique geography, and availability of natural resources.  Discover the rich and diverse cuisine of Uttarakhand, influenced by Garhwali and Kumaoni traditions. Explore staple grains like rice and wheat, savor signature dishes like Kafuli and Chainsoo, and indulge in sweet treats like Bal Mithai. Experience the unique flavors and dining experiences of this Himalayan region.

In this blog post, we embark on a flavorful journey to discover the vibrant and authentic cuisine that defines Uttarakhand.
  1. Influences and Ingredients:

The cuisine of Uttarakhand has been shaped by a variety of influences, including Garhwali and Kumaoni traditions, as well as the use of ingredients endemic to the region. The fertile land provides an abundance of grains, lentils, and vegetables, while the mountains offer an array of aromatic herbs and spices. Additionally, dairy products such as milk, ghee (clarified butter), and curd play a significant role in Uttarakhandi cuisine.

  1. Staple Grains:

The primary staple grains in Uttarakhand are rice and wheat. While rice is commonly consumed, especially in the lower regions, wheat is prevalent in the hilly areas. The local red rice, known as “Jhangora,” and the nutrient-rich “Madua” or buckwheat flour are also widely used. These grains form the foundation of various traditional dishes in Uttarakhand.

  1. Signature Dishes:

a) Kafuli: A nutritious and flavorful dish, Kafuli is a green curry made from a blend of leafy greens such as spinach, fenugreek, and mustard greens. It is typically cooked with buttermilk and flavored with local spices, creating a thick and aromatic gravy.

b) Chainsoo: Made from roasted black gram dal, Chainsoo is a thick and spicy lentil curry that is commonly enjoyed with steamed rice or rotis. The roasted dal is ground into a coarse powder and cooked with a blend of spices, resulting in a hearty and satisfying dish.

c) Phaanu: This delectable dish features a combination of lentils such as Gahat (horse gram) and Kidney beans. The lentils are soaked overnight, ground to a paste, and then cooked with a flavorful mix of spices. Phaanu is often served with rice or alongside local bread.

Suggested Read-Cooking Classes in Rishikesh
Uttarakhand Traditional Food
Uttarakhand Traditional Food

d) Bal Mithai: Uttarakhand’s famous sweet treat, Bal Mithai, is made from roasted khoya (reduced milk) and coated with sugar balls. It has a fudgy texture and is often garnished with chopped nuts. Bal Mithai is a must-try for those with a sweet tooth.

  1. Specialties from Garhwal and Kumaon:

Uttarakhand’s cuisine varies across the Garhwal and Kumaon regions, each having its distinct specialties. Garhwali cuisine is known for its rustic and robust flavors, featuring dishes like Kandalee ka Saag (stinging nettle greens) and Gahat Soup (horse gram soup). Kumaoni cuisine, on the other hand, showcases lighter flavors, with dishes like Bhatt ki Churkani (black-eyed bean curry) and Jhangora ki Kheer (red rice pudding).

  1. Unique Dining Experiences:

While exploring Uttarakhand’s traditional food, one can also indulge in unique dining experiences. Many villages offer “Pahadi Thali” (mountain platter) meals, where you can savor an assortment of local dishes served on traditional plates made from leaves or brass.


The cuisine of Uttarakhand is a true reflection of its cultural heritage, natural resources, and geographical diversity. From wholesome lentil curries and aromatic greens to sweet delights, each dish carries the essence of Uttarakhand’s tradition and flavors. Embark on a culinary adventure, savor the authentic tastes, and immerse yourself in the gastronomic wonders of the Himalayan heartland.


Namaste! I am Om. I am a licensed Tourist Guide ( Approved by Ministry of Tourism, Government of India), I’m originally from Varanasi. Now, I am living in Rishikesh. I set up this blog to share my tips and experiences for traveling to inspire and help you to travel more. Hari Om

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