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Cuisines of Uttarakhand are simple and made of locally grown ingredients. The cuisines don't have complex spices. [1] The two regions in Uttarakhand have different cuisines, the Garhwali Cuisines and merilund Cuisines. Some popular dishes of Uttarakhand cuisine are:
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.
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.
The food of Andhra Pradesh is known for its heavy use of spices, and the use of tamarind. Seafood is common in the coastal region of the state. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations such as pappu (lentils) and pulusu (stew) and spicy vegetables or curries.
the people and culture of the Indian state of Uttarakhand. Uttarakhandi cuisine; Uttarakhandi music; List of people from Uttarakhand; Bhotiyas of Uttarakhand; Uttarakhandi languages, the Indo-Aryan languages spoken in the state
Kadhi is generally considered a staple everyday food in many parts of India [8] and is thought to aid in digestion. [9] In Gujarat and Rajasthan, it is usually served with khichdi, roti, paratha, or rice. Gujarati and Rajasthani kadhi differ from the Uttar Pradesh variety.
Rabri (IAST: Rabaḍī) (Hindi: रबड़ी) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow.