Kumaoni Cuisine: Food From Uttarakhand In North India

Kumaon is a region in Uttarakhand located in the northern part of India. Uttarakhand (Uttara = North, Khand = Land) is often referred as “Devbhoomi” that literally translates to the land of the God. It is called Devbhoomi because of the presence of a large number of Hindu temples. These temples are located at beautiful locations, so Uttarakhand is also regarded as “Heaven on Earth”. The two largest and holiest rivers the Ganga and Yamuna have originated from the Gangotri Glacier and Yamunotri Glacier respectively that are located in Uttarakhand.

Uttarakhand is divided into two regions – Kumaon and Garhwal. Kumaon was historically called “Manas Khand/ Kurma Khand” and it is comprised of six districts of the state: three being Bageshwar, Champawat, Udam Singh Nagar, the remaining three are hill districts – Almora, Nainital and Pithoragarh located in the region of the Himalayan Mountains. According to Hinduism the name Kumaon is believed to be derived from the word Kurmanchal- The place where the incarnation of lord Vishnu as tortoise Kurmavatar) took place.

Due to extreme climatic conditions and restricted vegetation, the culinary delicacies are simple, nutritious and made with locally sourced unique vegetables and spices without being dominated by the complex blend of spices like in Chettinad or Maharashtrian cuisine.

Aloo ke Gutke: A popular street side simple potato dish is prepared with minimal ingredients.

Bhaat ki Dal: An iconic dish from this cuisine is this simple yet nutritious dal made with locally grown black soybeans known as bhaat. This delicious dish is favourite among Kumaon households and gives tough competition to Punjabi Dal Tadka.

Kumaoni Bada: Crispy gluten-free deep fried fritters made of split black lentils. It is specifically made on festivals and on auspicious occasions.

Nimbu Saan: A staple accompaniment in an everyday meal. The name translates to marinated lemons and is made with huge lemons larger than grapefruit that are grown in the hills.

Bhang ki Chutney: A signature dish from this cuisine made of roasted hemp seeds, spices and herbs.

Kandalee ka Saag: A nutrient rich dish prepared with an unusual leafy vegetable called “Bhicchu Ghas” (a type of stinging nettle).

Buransh Juice: Most famous drink from this cuisine is made of Buransh flowers. These flowers bloom during spring in the hills of Kumaon region. Locally grown buransh is a type of rhododendron that has abundant medicinal properties.

Pahari Ras: A staple in Kumaoni cuisine is this soup made of lentils.

Mandua ki Roti: Nutritious flatbread made with millet flour.

Bal Mithai: A popular fudge made of evaporated milk, sugar, ghee and coated with sugar coated poppy seeds.

Singori: An irresistible dessert made of evaporated milk, coconut and then wrapped in a Maalu leaf. It is widely available in Almora.

Are you looking to expand culinary horizons? Then check Kathiyawadi, Malabari, Rajasthani, Awadhi, Malnad. Do like, share this post and let us know in comments which Indian cuisine do you want us to write about next?