These Finger- Licking Dishes prove that Kumaon wins at Food, Hands Down

Whenever you are in Kumaon, you are never too far away from a conversation about food. Every meal here can turn into a multi-coarse feast where several different small dishes are served for a combination of flavours.

So for the love of Uttarakhand, let me take you on a small tour through the cuisines of this state, which is as lovely as its destinations and as simple as its people.

GAHAT KE PARATHE : This dish comes right from the kitchen of Uttarakhand Prepared by stuffing Gahat Dal(a special brown lentil) in the wheat and mandua flour (Finger Millet/Ragi), Gahat ke Paranthe makes an excellent breakfast option in Uttarakhand. They can be offered with the renowned Bhang ki Chutney or any regular veg recipe.

BHANG KI CHUTNEY : Now this one is a real scene stealer when it comes to enhancing the taste of the cuisine of Uttarakhand. The fresh aroma and the tangy tamarind taste can stay on your tongue for quite a long time. Made from Hemp Seeds that has an irresistible aroma; cumin seeds, garlic leaves; tamarind and salt, this simple chutney compliments any dish made in Uttarakhand.

AALU GUTOOK : This particular dish can be spotted at every festival, birthday, restaurant and house (with invited guests) in Kumaon region. Infact it will not be an exaggeration if it can be declared the regional food! Coupled with Pooris, Bhang ki Chutney and Kumaoni Raita, Aaloo Gutuk is a food for soul. Let me tell you this, each household in Kumaon has its own recipe for making Aaloo Gutuk and I have to confess that none of them fail. Basically prepared by boiled potatoes and garnished by red chillies and coriander, this dish in Kumaon is a must try.

KUMAUNI RAITA : Like Bhang ki Chutney, Kumaoni Raita accompanies just about everything in the Kumaoni cuisine. Prepared from curd, turmeric, grated cucumber, green chillies and the mustard seeds, this side dish is the best invention after WHEEL! The taste of mustard lingers long on your tongue; whereas the goodness of curd and cucumber becomes an asset for your digestion system. Adding more taste to the raita is the coriander garnishing.

DUBUK : If I have to pick one dish from Uttarakhand that I can call best then it will be Dubuk. What makes me and couple of others a fan of this dish is its indescribable taste. Subtle in taste and good for stomach, Dubuk is best served with plain rice, Bhang ki Chutney and Muli thechwa (crushed raddish). The main ingredient of Dubuk is either Bhat ki Dal, Gahat ki Dal or Arhar ki Dal, which is converted into a fine paste and then cooked in an iron kadhai over slow fire. The taste is unbeatable! The best time to eat Dubuk would be winter; however, if you are a Dubuk lover like me, you can have it any day of the year!