Search results
Results from the WOW.Com Content Network
The two regions in Uttarakhand have different cuisines, the Garhwali Cuisines and merilund Cuisines. Some popular dishes of Uttarakhand cuisine are: Some popular dishes of Uttarakhand cuisine are: Rabri (that made with Jhongora (shyama ka chawal) & Chaas (butter milk) adding leaves of Radish.)
Kumauni cuisine is the food of the Kumaon region of Uttarakhand, India. Kumaoni food is simple and nutritious, suited to the harsh environment of the Himalayas. Pulses like gouhat (or kulath, a local type of bean) are fashioned into different preparations like, Kumaoni raitaa, Bal Mithai, [6] ras bhaat, chain, faanda and thatwaani. All are ...
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.
Traditional kumaoni meal with various food items. Kumaoni food is simple and comprises largely of vegetables and pulses. Vegetables like potato (aaloo), radish (mooli), colocacia leaves (arbi ke patte, papad), pumpkin (kaddoo), spinach (palak) and many others are grown locally by the largely agrarian populace and consumed in various forms.
Barahnaja (lit. "twelve seeds") is an ancient traditional system of multiple cropping that is practised in the Indian mountainous state of Uttarakhand. [1] The term literally means "twelve seeds or food grains" in Garhwali , and refers to the twelve types of crops that are grown together in a single field to enhance soil fertility , food ...
Harela has a great significance in Kumaon. This symbolizes a new harvest and the rainy season. It has become a common practice to attribute the slogan of – "Save The Environment" to Harela. Schools in Uttarakhand often encourage their students to plant saplings either at home, school or with the support of local officials.
Being a large state, the cuisine of UP share lot of dishes and recipes with the neighboring states of Delhi, Uttarakhand, Bihar, Jharkhand and Haryana. [1] Braj , [ 2 ] Awadhi , Kannuaji , Kauravi , [ 3 ] Bundeli , Bagheli and Bhojpuri are famous subtypes of cuisine of the state.
Rice is the staple food of the area, and meat and dairy products are also widely consumed. For centuries, traditional fermented foods and beverages have constituted about 20 percent of the local diet. Depending on altitudinal variation, finger millet, wheat, buckwheat, barley, vegetables, potatoes, and soybeans are grown.