Kumauni cuisine

Kumauni cuisine refers to the unique culinary style and dishes associated with the Kumaon region of Uttarakhand, India. This cuisine is characterized by its simplicity, high nutritional value, and the use of locally sourced ingredients.

Overview

Kumauni cuisine is predominantly vegetarian, owing to the Hindu beliefs of the region. However, non-vegetarian dishes are also popular, especially among the indigenous communities. The cuisine is characterized by the extensive use of lentils, rice, vegetables, and dairy products, with a distinct preference for the flavors of coriander and mustard.

Ingredients

The staple food of Kumauni cuisine includes Rice, Wheat, and Lentils. A variety of locally grown vegetables like Potatoes, Tomatoes, Cabbage, and Pumpkin are also used. Dairy products such as Milk, Buttermilk, and Ghee are integral to Kumauni cooking.

Popular Dishes

Some of the popular dishes in Kumauni cuisine include:

• Aloo ke Gutke: A spicy dish made with boiled potatoes and a mix of local spices.
• Madua: A type of roti or flatbread made from finger millet.
• Bhatt ki Churkani: A black soybean dish cooked with a variety of spices.
• Ras: A dish made from a variety of lentils.

Festive Dishes

During festivals, special dishes are prepared such as:

• Jhangora ki Kheer: A dessert made from barnyard millet and milk.
• Singal: A sweet dish made from semolina, curd, and banana.

See Also

• Indian Cuisine
• Uttarakhand Cuisine
• Garhwali Cuisine

‎

‎