KUMAUNI CUISINE
INTRODUCTION
Kumauni cuisine is the food of
the Kumaon region of Uttarakhand, India. Kumauni food is very simple but very
nutritious. It completely suits the hard environment of the Himalayas. Food
defines the character of a place. To discover it, one has to veer off the
beaten track and explore the regional culinary arts in small hamlets and
villages across the country. The cuisine from the picturesque hills of Kumaon,
as unique as its impressive culture and vibrant traditions, is quintessentially
straightforward, rustic and robust. The food of Kumaon beautifully showcases
the region’s indigenous produce and uses a host of unusual herbs and warm
spices like fenugreek, coriander and mustard.
HISTORY
It is believed that the people of
Kumaon, which is known as Dev Bhoomi, are the descendants of Indo-Aryans and
Indo-Iranians and have thus inherited a mixed food culture completely based on
the use of seasonal ingredients. The food consumed in the mountains is
exclusive in terms of preparations and their ingredients – simple but
undeniably delicious. Seasonal diversity is a singular feature of Kumaoni
cuisine. During the warm summer months, the cooling triphala is included in the
diet, while the monsoon sees the preparation of the delicious, warming surka, a
drink made with takeera (soaked, pounded and dried wheat), almonds and
cardamom.
INGREDIENTS FOUND IN
KUMAON
The food here is incomplete
without dal, chutney and a sweet dish. In the kitchens of Kumaon, a wide range
of pulses is used to create mouth-watering recipes, which are usually enjoyed
with rice. The pulses, beverages, and fruits here are quite different from
other parts of India. Some typical Kumaoni fruits are hisoi, kaafal(bayberry),
kilmudi, mekauti (malta) and narangi (orange), while the juices preferred are
burash (rhododendron) juice, rose juice and malta juice.
The common pulses that are relished are gehet,
gauth, toor, swanta and gauthare. What makes the cuisine unique, however, is
the array of unusual flavours from wild pahari herbs and seeds like the
jakhiya, faran, chippi, bhang seeds, gandherni(a fragrant bark) and jumboo,
used for tempering lentils and curries.
Kumaoni people are not very fond
of using tomatoes while cooking and even make chutneys using bhang seeds (hash)
as the main ingredient. Two of the cuisine’s leafy specialities
aresisunak/bicchu saag (stinging nettle grass) andlingadu saag (wild
asparagus).
Traditional way of
cooking
Special equipments used
in cooking
n
This special pot is called ‘Bhaddu’ [generally
urad dal is prepared in this pot on slow
fire]
n
This is traditional water carrying utensil locally called ‘Banta’
Aloo Ke Gutke
This humble recipe is a regional
culinary gem. A simple everyday potato fry seasoned with fried red chillies,
coriander leaves, and other spices, this recipe has an earthy comforting
flavour that makes it a popular street food in Uttarakhand, especially in the
winter months.
Bhatt ki Chunking
Kumaonis have a soft spot
for bhatt, a locally grown black soy bean, and this dish is one of
Kumaon’s iconic dishes. Black bhatt is blended with rice paste
to make this coveted dish, which is bestowed with a great many essential
nutrients.
Chainsoo
With a strong taste of coriander
and garlic, this high-protein dish is prepared from ground black gram but it
can also be prepared from bhatt. This dish is prepared by first
roasting the lentil and then making a fine paste of it, which is slowly cooked
for a long time.
Phanu
A combination of different
lentils – like arhar, moong and urad – soaked
overnight, is what gives a unique taste to this complex dish, which requires
more effort to prepare than other dishes of the region. It is basically a soupy
dish that goes best with steaming white rice.
Thechwani
Thechwani is made from pounded
and crushed (never cut) pahari mooli (white radish) and
potatoes cooked with onions, tomatoes, and roasted powdered sesame seeds and
then cooked into a simple hearty curry.
Sisunaak Saag
The Sisunaak aka Bichoo saag is
a plant that once touched can give you an itch and rashes that last for a
couple of hours. This edible plant can be made into a scrumptious and
nutritious Kumaoni classic, which is well worth the effort taken to make it.
The plant is boiled, converted into a fine pulp, cooked slowly and garnished
with butter.
Kafuli
A dish people of Kumaon swear by,
Kafuli is made from spinach and fenugreek leaves slow cooked in a gravy
thickened with wheat or rice flour in an iron kadhai. Kafuli is best
complemented with hot steaming rice.
Dubuk
This very traditional Kumaoni
recipe is made of lentils, either bhatt, gehat or arhar,which
are boiled and later separated from the stock. The stock is converted into a
fine paste by adding rice flour and powdered spices, cooked over a slow fire.
Bhang Chutney
Made from bhang seeds,
cumin, garlic shoots, sour pomegranate seeds, tamarind and salt, this simple
chutney complements any dish made in Uttarakhand. This incredibly aromatic
chutney is prepared by pounding the ingredients with coriander, raw turmeric
and salt in a stone mortar.
Sana hua Nimbu Mooli
This mouth-watering snack is
savoured by Uttarakhand people on sunny winter days. The tangy and pungent dish
is made from radish, lemon, curd and bhangseeds, and works wonders
at keeping the body warm during those chilly months.
Kumaoni Dal Bade
A local favourite, Kumaoni Dal
Bade are crispy, flavoursome, gluten free urad dal fritters.
The soaked split urad dal is ground in a stone mortar and
pestle to get the fine paste, seasoned with spices and then whisked manually
till it is light and airy, perfect to make bada.
Pahadi Kheere ka Raita
A side dish prepared from curd,
turmeric, grated cucumber, green chillies and mustard seeds, this raita can
be had with just about everything in the Kumaoni cuisine. A side dish sure to
make you drool!
Singori
This is a sweetmeat moulded in an
indigenous leaf called malla ka patta that results in little
cones fragrant with the elusive scent of cardamom and its leafy packaging. Try
this dish, which will leave you asking for more, at Almora.
Bal Mithai
Brown chocolate-like fudge, made
with roasted khoya and then coated with white sugar balls, is
a speciality of Uttarakhand. The crunchy and chewy texture of these caramelised
fudge balls is a gastronomical delight hard to resist.
Arsa
Those with a sweet tooth are
going to love these Kumaoni Puas. What makes Arsa different from the
common malpua is the use of jaggery and curd in it. These
melt-in-the-mouth sweet balls can be munched on during tea time or as a dessert
after meals.
Singal
Singals are fried semolina
spirals that are part and parcel of Kumaon culture and festivals. Soft, spongy
and flavourful, Singal is a healthy delicacy made with semolina, banana, curd,
milk, sugar, and cardamom. The heavenly combination of Singal with Aloo Ke
Gutke and Pahari Raita is adored by the locals.
Kumauni thali
Kumauni food is very
simple but very nutritious. It completely suits the hard environment of the
Himalayas. They totally depend on vegetarian food.
CONCLUSION
Hence to conclude, kumauni
food is simple and healthy food as it is very nutritious. Uttarakhand is rich
in its traditional foods and sweets. While visiting Chardham Yatra, you can enjoy
mouthwatering traditional & local cuisine, These cuisines represent kumauni
in its self with highlighting culture and tradition.
char dham yatra package from jaipur,char dham yatra package from jaipur by bus,char dham yatra package from jaipur by tempo Traveller,char dham yatra package from jaipur by train,char dham yatra package from jaipur
ReplyDeletehttps://indiatourbytempotraveller.com/char-dham-yatra-package-from-jaipur