“Take a moment out of the day to enjoy what's on your plate.”
Bhatt ki Churkani is a popular Kumaoni dish made from black soybeans. The soybeans are cooked with a blend of aromatic spices, including cumin, coriander, turmeric, and red chili powder.
Aloo ke Gutke is a delightful Kumaoni dish that showcases the versatility of potatoes seasoned with a blend of spices like mustard seeds, turmeric, red chili powder, and coriander powder.
Kafuli is a signature Kumaoni dish that exemplifies the region's love for greens. This nutritious dish is prepared by simmering a combination of leafy greens such as spinach, fenugreek leaves, and bathua with spices like cumin, ginger, and garlic.
Arbi Patte ki Sabji, a dish deeply rooted in homely comfort, showcases the simple pleasures of Kumaon's culinary heritage. Infused with local spices and seasonings, it is a soul-satisfying comfort food that exemplifies the region's rustic charm.
Arbi-Patte-ki-Sabji: Rooted in Homely Comfort
Made from the seeds of the hemp plant, the chutney is a concoction of flavors that tickle the taste buds with a tantalizing mix of earthiness and piquancy.
The humble cucumber, a staple of the region, takes center stage in this dish, lending its cool and crunchy character to the creamy yoghurt.
The Stinging Nettle Delight, locally known as Bichu Buti Saag, is a nutrient-rich leafy green that reflects the region's deep connection with nature.
Bichu Buti Saag: A Nutrient-Rich Forest Harvest
Made of dried stems of arbi, arbi leaves, mash dal, garlic and coriander, these small sun-dried dumplings when cooked in a curry form in mustard oil and goes well with Madua Roti, but can be eaten with steamed rice too.
Chainsoo: The Essence of Kumaoni Lentils
Chainsoo is a flavorful Kumaoni dish made from roasted black gram or bhatt dal and ground into a coarse powder and cooked with a medley of spices like cumin, coriander, and asafoetida.