The distinctive characteristic food of Uttarakhand lies in the way it is prepared- wood and charcoal are burnt which helps to keep the nutritional content intact. The food is simple, prepared with local ingredients, using herbs and spices which make the food highly energetic. The cooking methods here, are generally elaborate and time-consuming and make use of a generous dash of distinct spices.
Uttarakhand doesn’t have one uniform cuisine; instead, the local dishes keep changing as you move from place to place. The staples are mostly North Indian, though, with a significant part of the eateries and restaurants – especially in an around the pilgrimage sites – being vegetarian.
The cooking often uses a generous use of 'Ghee' which completes charcoal and dishes. The food is also usually prepared using lentils and pulses. The area fosters both Garhwali and Kumauni cuisines which are somewhat similar in elements but differ slightly in their styles. Even though the food is mostly vegetarian, one can find equally mouth-watering preparations of chicken and mutton in the area. Rice and Hash seeds known as 'Bhaang' are essential elements of any platter here. Bhatt ki Churdkani, Arsa (a sweet dish), Kafuli(a preparation of local green leafy vegetables), Phannu, Badi, Rus(development of several lentils), Gulgula (a sweet snack), Kandalee ka Saag, Palau are the local and unique preparations almost special to the area.
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