A signature Garhwali dish — boiled potatoes tempered with jakhya seeds, red chilies, and mustard oil. Often served with pahadi raita and mandua rotis. ¹⁾

Made with grated cucumber, mustard seeds, and curd, this is a tangy and pungent raita found only in Uttarakhand, especially refreshing in the mountain climate. ²⁾

A protein-rich Garhwali delicacy where black gram (urad dal) is dry roasted, ground, and simmered into a thick, nutty curry. Traditionally cooked in iron kadhais. ³⁾

A delightful dessert made with barnyard millet and milk, flavored with cardamom and dry fruits — a sweet note from the hills. ⁴⁾

A vibrant green curry made from local spinach (palak) and fenugreek leaves, thickened with rice flour and slow-cooked — considered the state dish of Uttarakhand. ⁵⁾

A flavorful stew made with soaked and ground lentils like gahat (horse gram), cooked slowly to create a rich broth — deeply warming and nutritious. ⁶⁾

Parathas stuffed with spiced horse gram paste — earthy and filling, traditionally eaten during winters with dollops of ghee. ⁷⁾

Made using crushed radish or potatoes (never chopped!), cooked with mustard seeds, garlic, and mountain spices — a Kumaoni comfort food. ⁸⁾

A wildly unique chutney made from toasted hemp seeds, green chilies, and lemon — tangy, nutty, and slightly pungent. No psychoactive effects — just flavor! ⁹⁾

A soup-like Garhwali dish made with a mix of dals (pulses) and served with rice — rustic, protein-rich, and especially popular during cold months. ¹⁰⁾

Thick, nutrient-rich flatbreads made from finger millet flour, often paired with ghee and jaggery or spicy sabzis. Common in the Garhwal region. ¹¹⁾

A winter classic — lentils like bhatt (black soybeans) ground into paste and cooked with mustard seeds and turmeric for a thick, warming stew. ¹²⁾

A bold chutney made from toasted sesame seeds, garlic, and red chilies — often paired with bhaat (rice) and ghee for a simple, flavorful meal. ¹³⁾

A cone-shaped sweet wrapped in malu leaves, made from khoya (milk solids) — delicately scented and offered at temples and local sweet shops. ¹⁴⁾

A deep-fried dessert made from rice flour and jaggery, somewhat similar to doughnuts — traditionally prepared for weddings and festivals. ¹⁵⁾