Food Stories of Uttarakhand

Uttarakhand, a state whose mention is been found since mythological time, generally called by the name Dev Bhumi. Want to know interesting facts about the food of Uttarakhand? Read here>>

Mention of Uttarakhand is that much since mythological time, scarcely any other part of India has such mention since mythological time. You can take Vedas, Upanishads or any Hindu holy books like Geeta, Mahabharat or Ramayan, on every single written proof of that time you can found its mention over there. In Vishnu Purana, there is the first mention of Uttarakhand.

A country which is situated at the South side of Himalaya and at North Side of the sea is India and people who live their known Called Indians and area connected to Himalaya have many names like Kedarkhand (according to Kedarkhand), Uttarakhand, Dev Bhumi, Shiv Bhumi, Manaskhand.
                              
                                       Kedarnath Temple                                     Badrinath Temple

So it is very separated part of India, which is divided by Tons River by today’s Himachal Pradesh and on the other side, Mahakali River separates it from the border of Nepal.

Because of these rivers and the Himalaya, land of Uttarakhand becomes a natural shield for plains area of Hindustan and protects them against continuously happening wars and attacks by neighbouring countries.

And with passing centuries, people from different areas came here and get settled here for living a peaceful life with beautiful surroundings and it's obvious when one community adopt a place as its home then that community also brings their food and culinary styles along with them.

Garhwali peoples of Uttarakhand still taking care of their culture and methods of cooking of food. Food of Garhwali people’s who are popular because of their different language, dressing style, and music, is also quite different from other communities.

Food of Uttarakhand’s Communities is basically that food which helps people of Uttarakhand to get Carbohydrate in abundant amount, which further helps them in surviving in the hilly region. And for that, they are most dependent on Rice.

By grinding thick rice and converting into rice balls, they are fried in oil. And people of here know it by the name of Arsa. Arsa is a kind of sweet dish, and it is very energy giving sort of food and could be protected for a longer time.

Arsa

Usually in Uttarakhand, when the daughter came to her father’s house after marriage so it is very must to give her Arsa when she is leaving for her husband’s house. Also, earlier it was used as invitation card whenever one went for giving an invite to someone for any occasion.

Like other hilly areas, peoples of Uttarakhand also focus on eating Pulses/Lentils. And where Madira in Himachal and Cult pulse in Kashmir is very popular, Garhwali People liked to eat Urad Pulse more.

Urad Ki Pakodi

And by grinding this Urad pulse, here people prepared round but flat shaped dumpling (Pakodi), which is also a balanced source of Carbohydrate for one’s body. This Urad ki Pakodi is quite similar looking to Bade, a dish famous among North Indians more.

Urad Pulse is being found and used in India since Vedic times. And in Yajur Veda, one can found it’s mention by the name ‘Maash’.

Mandua Ki Roti

Taking this pulse, Garhwali people also made Mandua ki Roti (Chapati). Mandua means Raagi or Naachi, ancient coarse cereals of India. Although it is believed that its invention had taken place in Africa but since 3800 years it is been germinate and cooked in India. This Mandua is very suitable for those who lived in hilly areas and for those peoples, who do lots of mechanical work throughout the day like labours.

Kafuli

By taking red rice and poison ivy (bichhu buti), Garhwali people make a dish called Kafuli. It is said that if a person gets in direct touch with poison ivy, then its poison will spread in that person’s body. So, here people collect poison ivy with the help of tongs (Chimta) or wooden stick and then use it after boiling. Since, after boiling its poisonous value gets nullified.
From decades, plants of this poison ivy are used as herbs or medicine in the hilly areas. And it is believed that use of this herbs protects a person from stomach and kidney diseases.

Janguraa Ki Kheer

Other than Kafuli, one more unsurpassed dish is found in Garhwal and that is Janguraa ki Kheer. Janguraa is a kind of millet like baajra or daliya (Oatmeal) which is only found in the Himalayas. And by boiling this Janguraa with milk, water, and sugar; a sweet food item, that is, Janguraa ki Kheer is cooked, which is quite popular in Garhwal.

Either its Baajre’s Kheech of Rajasthan or Janguraa’s Kheer of Uttarakhand, all such food prevent one’s body from the effect of Sunrays for a longer time.

Other than Garhwali’s, there is a great influence of Kumoani’s also, on the tradition, culture, and food of Uttarakhand.

Britisher’s divided the principality into 2 areas; at one place they gave the Shah Kingdom to Garhwali people in Garhwal and all other small independent Rajas were used to live in Kumaon.

Food history of Kumaon people’s is not very ancient like they have 200 to 300 years old history. When peoples started living here in Garhwal and Kumaon, the biggest challenge for them is the lifestyle that they need to adapt to survive in these places. And that’s why also their cuisine is not so elaborated; it is completely simple and best for surviving in hilly as well as such cold region.  

Because of being separated from prairie region, Kumaoni Peoples also dependent on the locally available natural crop of here only. And by utilizing whatever available in a very efficient way, they had developed their own cuisine.

Bhat k Churkaani

Bhat k Churkaani is a kind of dish of Kumaoni Peoples, which is being eaten in each house. This dish is prepared by using Black Pulse available in the mountain region and it is called by the name Bhat here.

Muli Ka Thechua

Other than this dish, during winter season here Muli ka Thechua is also loved by them, which is prepared with grinded Garlic (Laehsun) and Radish (Muli).

Where vegetables like Potatoes and Tomatoes reached India along with Portuguese and Britisher’s, there Muli is being found in India from always. And from Vedic times, we can found it’s mention by the name Mulakka. And similar to Muli, many other branched (shakh) vegetables like Yam (Rataloo), Beetroot ( Chukandar ) are also birth of India, whose mention in Vedic times can be found by the name Aaluk.

And coming back to Kumaoni's dishes, Pinaloo is a vegetable quite similar to potato (Aaloo), is being eaten along with Puri here. Especially during festival time and when Charity Kitchen (Langar) food is cooked in temples, Pinaloo-Puri is compulsory to cook.
In hilly region of Uttarakhand, it is Pinaloo-Puri, but when we talk about prairie areas of Uttarakhand like Haridwar, Rishikesh, and Dehradun, where they cook red-pumpkin along with Puri.    

Other than Garwali and Kaumaoni People’s, there is also an influence of one more scarce community that is Johnsari Community on the food of Uttarakhand. People of Johnsar area, which comes under Dehradun Tehsil, are being popular due to of their different language, colourful clothing style and their Folk music ( Lok sangeet).

And now if we talk about their food, then a dish called Aska is very popular in their food.

The Aska, that is being prepared is cook by using a special kind of grain called Jhanguraa. A flour is prepared by grinding Jhanguraa which is then called Askadi. And then after mixing Askadi with water and using a special kind of utensil called Askai; Aska is being prepared within 1 to 2 minute, after pouring mixture into hot Askai.

Peoples of Uttarakhand, who are living at the height of approximately 10,000 feet, molded their living and culinary style according to their surrounding availability, weather and natural possibilities.

And during winter when grains did not yield, then here food needs are fulfilled by Sheep’s or Goat’s milk and their meat. During winters, almost every family here who eats meat, they cut goat or sheep or any other animal whatever they eat. And this way of surviving continues till the end of March, until winter comes to an end properly and weather becomes favourable again for cropping.

Talking about meat dishes, there is one dish called Gudguaa prepared from jaggery and goat’s fat, helps the Jonhsari community to fight with the extreme cold weather.  As Jaggery and Fat (of any animal) both helps the body to keep warm. For cooking Gudguaa, jaggery is mixed with flour after cutting, then fried in oil.

When these peoples cut goat, then its fat is separated from it and cut down into small-small pieces. And then, in any utensil, it is put in the sunshine for drying. And after few days, and put inside of any grain like wheat or Jhangura, Mandua etc. , so that insects won’t get eat it.  

And not only Jonhsari’s did this, even whole Himachal, Himachal’s Sirmaur Dynasty, Shimla State and Jubbal State (Also called as Tons Yamuna’s Ghati), a special kind of dish, Gudguaa is in trend during extreme winter time.

Hills, Weather, and Communities of Uttarakhand gives it a unique identity in the Cultural Map of India.

And in this land, there are many hidden layers of cultures and traditions which comes out by knowing people of Uttarakhand. And one more community of Uttarakhand is of Gujjars and they are cattle breeders and cowboys by profession. And since their earnings depend on animals, so its effect can also be seen in their dishes. Cow or Goat’s Milk; Curd, Butter, and Lassi prepared from that milk is one of the most important pillars of these peoples.

Kadhi

Where in other parts of the country, Kadhi is prepared by using curd, Gujjar people use Lassi for preparing their special kind of Kadhi. This Kadhi is prepared by adding chopped onion, ghee, turmeric and green chili.

Either it is the food of Gujjar’s or Garhwali or Kumaoni people’s, people of Uttrakhand make their delicacies as their shield, using naturally available resources to survive in such cold weather and height.       

Where high mountains, insurmountable roads, and culture of communities who live here can be the witness in the mountain region of Uttarakhand, whereas in lower regions of Himalaya and in the Valleys we can witness the influence of English culture in cities like Nainital and Dehradun. When British peoples want to escape from hot plain’s areas of the nation, they used to go to Nainital or Dehradun. And this is the reason where in places like Nainital and Dehradun, we can easily see the heritage of British peoples.

Either it is Indian Military Academy or British Schools, even today culture and tradition of British Time can be seen here. Where a single mess or canteen regularly cook food for thousands of peoples, that too, 4 times in a day.

146 years old, Sherwood School of Nainitaal is a living proof which is still keeping British Culinary tradition alive in their mess and in their schooling method.
The Sherwood School is fully English in terms of its Conception and its Nature. This school was started to mainly cater to the population of students of the English officers working there and the Anglo-Indian Community. Thus, the founding principles were very English, so they had a total English school background being implemented.  

Now, when we talk about food, the food which is being prepared there is also had its origin from the same European or we can also say more British influence. One must have seen there Swiss Rolls, Muffins, Eclairs and similar other dishes, which all carry that British influence there.

Other than Baked dishes, in British Schools like Sherwood, food is also cooked in European or British cooking styles. And there is one such dish, that is Meat Ball Curry which combination of Indian Curry and English habit of eating meat. This curry is also contributing a lot to the local cuisine of Nainitaal.

And not only Schools or Colleges, Britisher’s also established many clubs, restaurants, and bakeries in Nainital, whose prints can still be found here, when searched. And one such restaurant and pastry shop is there, called Sakley. It was established in the year 1944 by one Swish Chef and at that time it was located in the area, popularly known as Mall road where it was a small restaurant. After that when Mr. T.C found it, then he took over it.

After climbing heights of Nainitaal, one can taste the number of pastries and baked dishes in Sakley’s, which is not only a bakery but also memory of that past time when English influence was at the extreme point there.

In the royal kitchen of Awagarh, a special type of dish is prepared by using meat whose taste makes you remind of that passed time when fineness of cooking method as well as the cooked food was being understood, and appraised by the food lovers. And not only dishes of meat, in every Royal Kitchen of India, many dishes of branched vegetables were also being prepared who took competition with non-veg dishes in terms of taste and appearance.

And in the Awagarh Kitchen’s, one such dish is Palak Ke Koftae which is prepared with Spinach, Cottage Cheese (Paneer) and Khoya. This dish is slightly rich in terms of nutrient value. And it looks very attractive too as curry is white in colour and koftae are green in colour.

The food of Uttarakhand is a proof of survival capabilities of a human being under unfavourable situations. That’s all in Food Stories of Uttarakhand. Hope you like this food trip.