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Uttarakhand, often referred to as Devbhoomi (Land of the Gods), is not only a destination for spiritual seekers and adventure enthusiasts but also a hidden gem for food lovers. The state’s cuisine is a reflection of its mountainous terrain and agrarian lifestyle, offering simple yet flavorful dishes made from locally grown ingredients. Uttarakhand's food is both nutritious and hearty, perfect for the chilly climate, and often revolves around pulses, grains, vegetables, and dairy products. If you're a foodie eager to explore new flavors, here are the must-try local dishes of Uttarakhand.

 

1. Kafuli

• What is it: A traditional green leafy vegetable curry.
• Ingredients: Spinach (palak), fenugreek (methi), garlic, green chilies, and yogurt.
• Where to Try: Found in many homestays and traditional kitchens across Nainital, Almora, and Ranikhet.

Kafuli is a signature dish of Uttarakhand that is particularly popular in the Kumaon region. It’s a thick, nutritious curry made from leafy greens, typically spinach and fenugreek, slow-cooked in mustard oil with garlic, green chilies, and yogurt. The dish is usually served with steamed rice or traditional breads like mandua roti. The simplicity of ingredients combined with the slow cooking method brings out deep, earthy flavors.

 

2. Bhang Ki Chutney

• What is it: A tangy and spicy chutney made with roasted hemp seeds.
• Ingredients: Hemp seeds, cumin, garlic, green chilies, lemon juice.
• Where to Try: Local markets and traditional homes in Dehradun, Mussoorie, and Haridwar.

Hemp seeds, known as bhang, are used in various dishes across Uttarakhand, but Bhang Ki Chutney is the most popular preparation. This tangy and spicy chutney is made by grinding roasted hemp seeds with garlic, cumin, and green chilies, and then mixing them with lemon juice for a zesty punch. It’s often served as a side dish with rice or bread and adds a burst of flavor to any meal.

 

3. Aloo Ke Gutke

• What is it: A spicy fried potato dish.
• Ingredients: Boiled potatoes, mustard oil, cumin, coriander, turmeric, red chilies.
• Where to Try: Street food stalls and local restaurants in Mussoorie, Rishikesh, and Haridwar.

Aloo Ke Gutke is a popular street food dish in Uttarakhand, known for its simplicity and bold flavors. This dish involves boiling and frying potatoes in mustard oil, seasoned with spices like cumin, coriander, turmeric, and red chilies. It’s often served with puri or roti, and accompanied by bhang ki chutney or kheere ka raita (cucumber yogurt).

 

4. Chainsoo

• What is it: A protein-rich dish made from roasted black gram (urad dal).
• Ingredients: Black gram, garlic, ginger, cumin, and mustard oil.
• Where to Try: Popular in the Garhwal region, particularly in Tehri and Pauri Garhwal.

Chainsoo is a hearty dish made by roasting black gram and then grinding it into a fine powder, which is then cooked with spices like garlic, cumin, and mustard oil. This dish is a staple in the Garhwal region and is typically enjoyed with rice. It’s packed with protein and warmth, making it perfect for the cold climate of the hills.

 

5. Phanu

• What is it: A thick lentil stew made with mixed lentils.
• Ingredients: Split black gram, split green gram, garlic, ginger, cumin, mustard oil.
• Where to Try: Garhwali restaurants in Dehradun, Haridwar, and Rishikesh.

Phanu is another protein-packed dish from the Garhwal region. It is a slow-cooked lentil stew made with a variety of lentils that are soaked overnight, ground, and then cooked with spices. The dish has a thick consistency and is typically eaten with rice or roti. Phanu is known for its rich flavors and warming properties.

 

6. Baadi

• What is it: A traditional Garhwali dish made from millet flour.
• Ingredients: Mandua (finger millet) or buckwheat flour, water.
• Where to Try: Villages and local eateries across the Garhwal and Kumaon regions.

Baadi is a simple dish made by cooking millet flour in boiling water until it forms a dough-like consistency. It’s a nutritious, gluten-free dish that pairs well with lentil-based curries like phanu or thhatwani. Baadi is especially popular in rural parts of Uttarakhand, where millet is a staple grain.

 

7. Jhangora Ki Kheer

• What is it: A sweet dish made from barnyard millet.
• Ingredients: Jhangora (barnyard millet), milk, sugar, cardamom, dry fruits.
• Where to Try: Festive occasions and local eateries across Nainital and Almora.

Jhangora Ki Kheer is a creamy, sweet pudding made from barnyard millet, a traditional grain of Uttarakhand. The millet is cooked in milk and flavored with sugar, cardamom, and dry fruits like almonds and raisins. This dish is often prepared during festivals and special occasions and is a must-try for anyone with a sweet tooth.

 

8. Singori

• What is it: A sweet delicacy wrapped in maalu leaf.
• Ingredients: Khoya (reduced milk), coconut, sugar, cardamom.
• Where to Try: Found in sweet shops in Almora and Nainital.

Singori, also known as Singhori, is a unique sweet dish from Uttarakhand that is shaped like a cone and wrapped in maalu leaf. The sweet is made from khoya and coconut and has a distinct earthy aroma due to the leaf wrapping. The rich and creamy texture of the sweet makes it a favorite among locals and tourists alike.

 

9. Arsa

• What is it: A traditional sweet made from rice flour and jaggery.
• Ingredients: Rice flour, jaggery, mustard oil.
• Where to Try: Commonly made during festivals in the Kumaon and Garhwal regions.

Arsa is a traditional Kumaoni sweet made from rice flour and jaggery, deep-fried in mustard oil. The dish has a crispy exterior and a soft, chewy center, making it a delightful treat. Arsa is typically prepared during festivals and weddings and is loved for its simple, wholesome ingredients.

 

10. Dubuk

• What is it: A rich, flavorful lentil curry.
• Ingredients: Ground lentils (often bhatt or gahat dal), garlic, ginger, cumin, mustard oil.
• Where to Try: Traditional kitchens in Kumaon.

Dubuk is a beloved winter dish in Uttarakhand, made from locally grown lentils like bhatt or gahat (horse gram). The lentils are ground into a paste and cooked with spices to create a rich, thick curry that pairs perfectly with rice. Dubuk is typically prepared during cold weather, as it is both hearty and warming.