Welcome to Our Uttarakhand Uttarakhand became the 27th state of the Republic of India on9thNovember 2000.The popular hill stations of Uttarakhand areNainital,Bhimtal,Almora,Ranikhet,Pithoragarh,Munsiyari, Mussorie,Valley of Flowers & Lansdowne.
Special equipments used in cooking• This special pot is called Bhaddu. [generally Urad dal is prepared in this pot on slow fire]• This is a traditional water carrying utensil locally called banta.
This is the traditional Chulha used for preparing food.All the utensils are first covered with thick paste of mud in order to avoid theredamage from the direct fire.
Major Everyday Garhwali Food Dishes made of rice and dal along with accompaniments such as chutney or pickle are everyday meals.• Seasonal leafy green vegetables are also preferred.• Dal dishes made with toor, masoor, urad, and channa dal serve as side dishes.• Dishes like chainsoo, bhatwani, kafuli, jholi, and phaanu are some of the side dishes served with rice. While the kafuli is a thick gravy preparation made with spinach leaves, the phaanu is a spicy dal dish. kafuli
Seasonal availability• Major Crops: Rice, Wheat, Barley, Corn, Mandua, Hangora etc• Major Fruits: Apple, Leechi, Pulam, Naashpati, Maalta, pomegranate etc.
• The festival foods of Garhwali cuisine include arsa, roat, bal mithai, singhori, gulgula along with other adaptations from North Indian cuisine such as kheer and gajar ka halwa.• The roat is a sweet roti made with wheat flour, milk, jaggery, and ghee. Specialty cuisine for festivals and special occasions
• Bal Mithai is a brown chocolate-like fudge, made with roasted khoya, coated with white sugar balls• Arsa is another traditional sweet made with rice flour and sugar syrup• Singhori This is a milk-based sweet that is wrapped in a leaf.