I was sifting through my photo dump, pondering over what should I scribble about next for my blog. Devoid of any credible idea, one that pushes you, gives you your eureka moment – I stumbled upon a recent photo of Bal Mithai (a chocolate-like fudge coated with tiny white sugar balls) that I had clicked at a sweet shop in Almora. I paused at the photo, zoomed in, and marvelled at it.

I knew at that moment that my taste buds had been activated – eyes glued to the screen, fixated on this enlarged image of the mouthwatering sweet – at the peak of the hour when I was supposed to be fully focused on my professional work. Gosh… this was certainly a distraction, but I knew I needed to dig out more such photos and put them together for my next post.  

So here it is – a collection of some photos, or rather, a collection of Flavors from Uttarakhand.

1. Bhatia  – a traditional Kumaoni dal

Ask any kumaoni about this dish, and they will have plenty to say. A staple cuisine from the region, it is made from black soybean (Bhat) and slow cooked with various spices. It is usually served with rice. When prepared in the traditional style, salt is typically avoided, as it is usually paired with bhang chutney or raita, which contain salt.

2.  Pahadi Yellow Dal with Bhat

A simple yet wholesome meal, dal bhat is a staple food in the hills of Uttarakhand. Prepared using either Arhar or Moon dal, it is typically served with the steamed rice (locally called Bhat). If you carefully observe the rice, it is thick, short-grained and has a slightly sticky texture.

3. Kafuli

The name literally translates to ‘greens’ in the Garhwali dialect. A popular dish in the Garhwal region of the state. It is made primarily using green leafy vegetables (such as local spinach or fenugreek). The final result is a thick green curry.

4. Mooli ki Thechwani

Thechna is the process of crushing radish (mooli) and its stem. This is probably the reason why this curry dish is called Mooli ki Thechwani.

5. Aloo ke Gutke

The moment I typed Aloo ke Gutke, my mouth started watering, and the stomach let out a gentle rumble. This simple dish is made from boiled potatoes sauteed with Jakhiya seeds (for a distinct taste) and spices. It is served with green chutney. This photo is from a Kumaoni holi celebration in Berinag town (district Pithoragarh), where the dish was served on a piece of paper.

6. Jholi

A comforting curry dish made with gram flour (besan), curd, and aromatic spices. A staple in many Pahadi households, usually paired with rice.

Time for some sweets now

7. Singaudi (or Singauri)

A khoya-based sweet , flavoured with elaichi to give it a distinct taste. It is traditionally wrapped in a leaf cone, probably to enhance the flavour and retain moisture.

8. Neembu Saan

A traditional Pahadi delicacy (locally called Chukh) made using large local lemons and jaggery. The citrus pieces are infused with small bits of jaggery, creating a blend of sweet and tangy flavours.

9. Chocolate

Made from roasted Khoya and sugar, giving it a deep brown colour. This sweet is a famous delicacy from the Almora region of Uttarakhand

10. Bal Mithai

Essentially the same as Chocolate with additional tiny white sugary balls coated on the outside, adding an extra layer of sweetness and texture. Almora is considered the birthplace of this sweet.

This is not all – there is more to Pahadi cuisine, and I hope to bring you more in my future posts. Until then, enjoy these pictures, and I hope your stomach lets out a clear rumble, craving some of these fantastic delicacies.