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The two regions in Uttarakhand have different cuisines, the Garhwali Cuisines and the Kumauni Cuisines. 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 ...
A woman winnowing rice, an important food crop in Uttarakhand District Wise Per Capita Map of Uttarakhand. The Uttarakhand state is the second fastest growing state in India. [105] Its gross state domestic product (GSDP) (at constant prices) more than doubled from ₹ 24,786 crore in FY2005 to ₹ 60,898 crore in FY2012. The real GSDP grew at ...
The real GSDP grew at 13.7% (CAGR) during the FY 2005–FY2012 period. The contribution of the service sector to the GSDP of Uttarakhand was just over 50% during FY 2012. Per capita income in Uttarakhand is ₹ 2,61,173 (FY 2023) which is higher than the national average of ₹ 2.12 lakh (FY 2023).
North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Odisha, Chhattisgarh, Madhya Pradesh, Maharashtra, Goa, and West Bengal. [1] Sub-types of North Indian cuisine include:
Uttarakhand Buransh: Food stuff Uttarakhand: 2023–24 524 867 Uttarakhand Pahari Toor Dal: Agricultural Uttarakhand: 2023–24 525 873 Nainital Mombatti: Manufactured Uttarakhand: 2023–24 526 874 Rangwali Pichhoda of Kumaon: Handicraft Uttarakhand: 2023–24 527 905 Ramnagar Nainital Litchi: Agricultural Uttarakhand: 2023–24 528 907 ...
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.