Best 10 Traditional Uttarakhand Dishes You Must Try

A colorful spread of traditional Uttarakhand dishes including Bhatt ki Churkani, Kafuli, Aloo ke Gutke, Gahat ki Dal, Mandua ki Roti, and Jhangore ki Kheer — showcasing authentic Garhwali and Kumaoni cuisine from the Himalayan hills. — Traditional Uttarakhand Dishes – a vibrant taste of Garhwal and Kumaon cuisine.

Traditional Uttarakhand dishes celebrate the rich culinary heritage of the Himalayan region. Nestled in the folds of the Himalayas, Uttarakhand’s food is a reflection of simplicity, sustainability, and soulful mountain living. The state’s cuisine tells the story of its people—humble, hardworking, and deeply connected to nature. Whether in Garhwal or Kumaon, the foods here blend heritage with flavor, creating unforgettable meals from local ingredients. Here are 10 iconic traditional Uttarakhand dishes you must try.

Table of Contents

1. Bhatt ki Churkani – The Hearty Black Soybean Curry

Traditional Garhwali Bhatt ki Churkani served in brass bowl, made from black soybeans simmered in local spices, showcasing authentic Uttarakhand mountain cuisine. — Bhatt ki Churkani – a hearty black soybean curry from the Garhwal hills.

Bhatt ki Churkani is a beloved Garhwali dish made from black soybeans locally called bhatt. These beans are soaked, roasted, and slow-cooked with mustard oil, garlic, cumin, and the distinctive wild spice jakhiya to create a thick, fragrant curry. It is traditionally served with steamed rice or Mandua ki Roti (also called Kode ki Roti). This protein-rich dish is a mountain staple prized for its nutty flavor and warming properties.

Local insight: Villages still cook it in iron pots to naturally enrich the dish with iron.

Note: Bhatt ki Churkani is different from Bhatwani, which is another separate dish in Uttarakhand cuisine.

2. Jhangore ki Kheer – The Mountain Millet Dessert

Creamy Jhangore ki Kheer made from barnyard millet, garnished with dry fruits and saffron — a sweet delicacy from the Kumaon hills of Uttarakhand. — Jhangore ki Kheer – sweet millet pudding from Kumaon.

Made from barnyard millet (jhangora), milk, and jaggery, this delicate pudding is a centerpiece in festivals. Its smooth sweetness and grainy texture make it a nutritious alternative to plain rice kheer. Using jaggery adds authenticity and a lovely golden hue.

Pro tip: Use jaggery instead of sugar for a rustic flavor and golden hue.

3. Aloo ke Gutke – The Spiced Potato Snack

Crispy and spicy Aloo ke Gutke — a popular Kumaoni potato dish tempered with mustard seeds and red chilies, served with curd and bhang ki chutney. — Aloo ke Gutke – spicy potato delight of Kumaon.

This simple yet addictive dish features cubed potatoes tossed in mustard oil and flavored with jakhiya seeds, which crackle when fried. Served with Bhang ki Chutney and puri, it’s a must-have at local fairs and eateries. The crunch of jakhiya is essential and irreplaceable.

Local tip: The crunch of jakhiya is key — never replace it with cumin or mustard seeds.

4. Kafuli – Spinach and Fenugreek Curry

Traditional Kafuli curry made from spinach and fenugreek leaves, cooked in iron wok with local spices — the signature green dish of Uttarakhand. — Kafuli – Uttarakhand’s signature spinach and fenugreek curry.

Kafuli is a wholesome curry made from spinach and fenugreek leaves, cooked with curd and thickened with rice flour. Served hot with steamed rice, it’s packed with iron and fiber and known as one of Uttarakhand’s power foods.

5. Chainsoo – The Roasted Black Gram Curry

Hearty Chainsoo lentil curry made with roasted black gram (urad dal), rich in flavor and served with steamed rice — an authentic Garhwali comfort food. — Chainsoo – rich roasted lentil curry from Garhwal.

Made by roasting urad dal before grinding and cooking it into a smoky, thick curry, Chainsoo is known for its rich, layered flavors. It is often preferred the day after cooking when spices meld fully.

6. Mandua ki Roti (also called Kode ki Roti) – The Millet Flatbread

Rustic Mandua ki Roti made from finger millet flour, served hot with ghee and jaggery — a nutritious staple of Uttarakhand mountain diet. — Mandua ki Roti – wholesome finger millet flatbread of the hills.

This dense, earthy flatbread made from finger millet (mandua/kode) flour is gluten-free and full of calcium. Often eaten with Bhatt ki Churkani or Gahat ki Dal, smeared with homemade ghee, it forms a wholesome breakfast or meal.

7. Arsa & Singori – The Twin Festive Sweets

Traditional Uttarakhand sweets Arsa and Singori — Arsa made from rice flour and jaggery, Singori wrapped in Malu leaves with coconut filling, festival delicacies from the hills. — Arsa & Singori – festive sweets of Uttarakhand wrapped in tradition.

Arsa is a deep-fried sweet made from rice flour and jaggery, while Singori is sweet khoya wrapped in fragrant molu leaves. Both reflect mountain ingenuity and simplicity in festive confectionery.

8. Gahat ki Dal – The Lentil with a Legacy

Wholesome Gahat ki Dal (horse gram lentil curry) cooked with Himalayan spices, a protein-rich winter dish from the Garhwal region of Uttarakhand. — Gahat ki Dal – protein-rich horse gram curry from Garhwal.

Horse gram (gahat), adapted to cold mountain climates, is cooked with garlic and local spices in stone pots. This dal aids digestion and kidney health, traditionally served with rice and ghee.

9. Baadi – The Nourishing Grain Porridge

Simple and earthy Baadi made from roasted buckwheat or wheat flour mixed with hot water, served with ghee and Phaanu — a staple food of rural Uttarakhand. — Baadi – humble and hearty traditional staple of the hills.

A simple, sustaining dish, Baadi is made by stirring roasted flour into boiling water until smooth. Usually eaten with Phaanu (mixed lentil curry) or ghee, it provides quick energy for hard-working locals.

10. Dubuk (also called Phaanu) – The Winter Stew

Thick and flavorful Dubuk, also called Phaanu — a slow-cooked lentil stew from Kumaon made with ground pulses and mild spices, a comforting mountain meal. — Dubuk (Phaanu) – comforting lentil stew from the Kumaon region.

Dubuk is a mild, slow-cooked stew made from bhatt or gahat flour and tempered with ghee, popular on foggy winter nights in Kumaon. Served with rice or pickles, it’s the ultimate comfort food.

Where to Taste Authentic Pahadi Food

To experience real traditional Uttarakhand dishes, prefer small homestays and dhabas:

Dolma’s Resturant, Nainital – Modern takes on local flavors
Pahadi Organic Café, Jim Corbett – Home-style thalis
Kasar Kitchen, Almora – Authentic Kumaoni recipes

To truly experience the region, enjoy Traditional Uttarakhand Dishes with local families who uphold age-old culinary traditions.

Conclusion

Traditional Uttarakhand dishes are not about luxury but about love, balance, and respect for nature. Each recipe—from Bhatt ki Churkani to Jhangore ki Kheer—narrates the story of the hills and their resilient people. Next time you crave soulful food, remember, true flavor lives where simplicity meets tradition.

Best Traditional Uttarakhand Dishes: 10 Signature Foods of the Hills You Must Try