page_title: Uttarakhand
section_title: Cuisine
hierarchical_section_title: Uttarakhand / Culture / Cuisine
caption_attribution_description: English: Almora Bal Mithai, Uttarakhand, India
context_page_description: Uttarakhand, formerly known as Uttaranchal, is a state in the northern part of India. It is often referred to as the "Devabhumi" due to numerous Hindu temples and pilgrimage centres found throughout the state. Uttarakhand is known for the natural environment of the Himalayas, the Bhabar and the Terai regions. It borders the Tibet Autonomous Region of China to the north; the Sudurpashchim Pradesh of Nepal to the east; the Indian states of Uttar Pradesh to the south and Himachal Pradesh to the west and north-west. The state is divided into two divisions, Garhwal and Kumaon, with a total of 13 districts. The winter capital of Uttarakhand is Dehradun, the largest city of the state, which is a rail head. Gairsain, a town in Chamoli district is the summer capital of Uttarakhand. The High Court of the state is located in Nainital.
  Archaeological evidence supports the existence of humans in the region since prehistoric times. The region formed a part of the Uttarakuru Kingdom during the Vedic age of Ancient India. Among the first major dynasties of Kumaon were the Kunindas in the 2nd century BCE who practised an early form of Shaivism.
context_section_description: The primary food of Uttarakhand is vegetables with wheat being a staple, although non-vegetarian food is also served. A distinctive characteristic of Uttarakhand cuisine is the sparing use of tomatoes, milk, and milk-based products. Coarse grain with high fibre content is very common in Uttarakhand due to the harsh terrain. Crops most commonly associated with Uttarakhand are Buckwheat (locally called Kotu or Kuttu) and the regional crops, Maduwa and Jhangora, particularly in the interior regions of Kumaon and Garhwal. Generally, either Desi Ghee or Mustard oil is used for the purpose of cooking food. Simple recipes are made interesting with the use of hash seeds Jakhya as spice, chutney made of Bhang is also a regional cuisine. Bal Mithai is a popular fudge-like sweet. Other popular dishes include Dubuk, Chains, Kap, Bhatiya, Jaula, Phana, Paliyo, Chutkani and Sei. In sweets; Swal, Ghughut/Khajur, Arsa, Mishri, Gatta and Gulgulas are popular. A regional variation of Kadhi called Jhoi or Jholi is also popular.
caption: Bal Mithai, a popular sweet from Kumaon
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