Kumaoni food is simply prepared, with minimal spices, but the method of preparation is very different and adds to the flavour of the raw ingredients by simmering on a slow flame and letting the food stew in its own juices. A local cuisine called 'dubke' is prepared by mashing the gram into a paste and cooking it on a simmering flame in warmer spices and a light gravy, thickened by the gram itself. A particular type of lentil, called 'gauhat', is fried in clarified butter or ghee and cooked in curry, the dish is known as 'chudkaani'. Rice is a staple of the Kumaoni cuisine, and a combination of rice and local lentils is extremely popular. Another cereal important to the Kumaoni cuisine is 'mandua', which is ground into a fine flour, and cooked like normal wheat flour into chapattis. The flour of mandua is particularly good for the body, because of its intrinsically warm nature. All the Kumaoni cuisine may not appeal to a person with normal taste buds because of its heavy after feeling, then the flavour fullness, but the same is necessary for the body to run in warmer temperatures. Kumaon is a rustic place with really less dining in options, but the people are amiable. A few formal dining options with a name are the Neelkanth Family Restaurant, Rituraj, Kiran Restaurant and Anupam Restaurant. Most of these are just a few years old, owing to the sudden influx of tourists. Regional food is available in almost all these places and locally for you to enjoy. Alcohol is a must have for the locals because of the dropping temperatures, but not imperative for everyone.