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+====== Uttarakhand Cuisine ======
+==== Aloo Ke Gutke ====
+A signature Garhwali dish — boiled potatoes tempered with jakhya seeds, red chilies, and mustard oil. Often served with pahadi raita and mandua rotis. [([[https://www.awayinthekitchen.com/post/pahadi-aloo-gutke-stir-fried-potatoes-made-in-uttarakhand-style|Away in the Kitchen]])]
+==== Kumaoni Raita ====
+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. [([[https://cookpad.com/eng/recipes/13503784|Cookpad]])]
+==== Chainsoo ====
+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. [([[https://uttarakhandtrip.com/blog/traditional-uttarakhand-food-chainsoo|Uttarakhand Trip]])]
+==== Jhangora Ki Kheer ====
+A delightful dessert made with barnyard millet and milk, flavored with cardamom and dry fruits — a sweet note from the hills. [([[https://www.uttarakhandi.com/jhangora-ki-kheer/|Uttarakhandi]])]
+==== Kafuli ====
+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. [([[https://www.ekirana.nl/blog/post/uttarakhand-kafuli-the-most-loved-spinach-curry|Ekirana]])]
+==== Phanu ====
+A flavorful stew made with soaked and ground lentils like gahat (horse gram), cooked slowly to create a rich broth — deeply warming and nutritious. [([[https://mayuris-jikoni.com/2020/02/01/pahadi-gahat-kulath-ki-dal-phanu/|Mayuri's Jikoni]])]
+==== Gahat Ke Paranthe ====
+Parathas stuffed with spiced horse gram paste — earthy and filling, traditionally eaten during winters with dollops of ghee. [([[https://cookwithrenu.com/horse-gram-paratha-gahat-ki-dal-kulith-paratha/|Cook With Renu]])]
+==== Thechwani ====
+Made using crushed radish or potatoes (never chopped!), cooked with mustard seeds, garlic, and mountain spices — a Kumaoni comfort food. [([[https://aboututtarakhand.com/authentic-thechwani/|About Uttarakhand]])]
+==== Bhang Ki Chutney ====
+A wildly unique chutney made from toasted hemp seeds, green chilies, and lemon — tangy, nutty, and slightly pungent. No psychoactive effects — just flavor! [([[https://mildlyindian.com/bhang-ki-chutney-hemp-seed-dip/|Mildly Indian]])]
+==== Rus (Rass) ====
+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. [([[https://www.awesomecuisine.com/recipes/37420/15-dishes-from-the-cuisine-of-uttarakhand-that-you-must-try/|Awesome Cuisine]])]
+==== Mandua Ki Roti (Ragi Roti) ====
+Thick, nutrient-rich flatbreads made from finger millet flour, often paired with ghee and jaggery or spicy sabzis. Common in the Garhwal region. [([[https://veggieplatter.blogspot.com/2020/09/mandua-ki-roti-ragi-roti-finger-millet.html|Veggie Platter]])]
+==== Dubuk ====
+A winter classic — lentils like bhatt (black soybeans) ground into paste and cooked with mustard seeds and turmeric for a thick, warming stew. [([[https://www.youtube.com/watch?v=gRkt8hDLaMU|YouTube]])]
+==== Til Ki Chutney ====
+A bold chutney made from toasted sesame seeds, garlic, and red chilies — often paired with bhaat (rice) and ghee for a simple, flavorful meal. [([[https://www.mycookingjourney.com/tilachi-chutney-sesame-seeds-chutney-powder/|My Cooking Journey]])]
+====  Singori ====
+A cone-shaped sweet wrapped in malu leaves, made from khoya (milk solids) — delicately scented and offered at temples and local sweet shops. [([[https://daajupahadi.com/singori-the-sweet-cone-of-kumaon-that-melts-in-your-mouth/|Daaju Pahadi]])]
+==== Arsa ====
+A deep-fried dessert made from rice flour and jaggery, somewhat similar to doughnuts — traditionally prepared for weddings and festivals. [([[https://www.goya.in/blog/atharas-a-rice-and-jaggery-delicacy|GOYA]])]
+{{tag>food culture goegraphy}}

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