Cuisine

Kumaoni cuisine is usually simple but suitable for the hard environment of the Kumaon Hills. The most famous item of food famous from the Kumaon region is probably the baal mitiai. However, there are many other delicious preparations that deserve attention.

	Baal Mithai. A very popular Sweet Dish prepared from Khoya (Condensed Milk), decorated with small white Sugar Balls.
	Singodi. A tasty Sweet prepared from Khoya (Condensed Milk) and Coconut and wrapped in a leaf which is peculiar to Kumaon called Malu.
	Singal. A local sweet snack made from suji, eaten during festivals. it is also made during marriages, Namkaran, Holi, Dipavali, etc. It is normally eaten with raita and/or aloo ke gutke.
	Alu ke Gutke. Typical kumaon Snack prepared from boiled Potatoes, cooked in Hot Spice with roasted Whole Red Chillies and Coriander leaves.
	Kumaoni Raita. Raita prepared with grated Cucumber, Curd and Mustard seeds.
	Sani hui muli and nibu. A typical refreshing and tempting mixture of Radish, Lemon, Curd and paste of Bhang seeds, eaten during winter season.
	Sisunak Sag. A Green leafy Vegetable Dish, prepared like other green vegetables. The leaves are locally known as “Bichhu Ghas”, also called Stinging Nettle Grass.
	Bhang ki Khatai. A tasty Sour Chutney prepared with roasted Bhang (Hemp) seeds and Cumin seeds, mixed with lemon juice.
	Madua Ki Roti. Delicious and nutritious flat bread made from Madua cereal.
	Ras. A typical Kumaon delicacy prepared with mixed Dal Stock, thickened by rice paste and served with Rice.
	KappaBoiled spinach, finely chopped and cooked with Spice and Curd, and thickened with Rice paste.
	Gahat Ki Dal. A lentil soup prepared from Gahat, tempered with Gandherin, Asafoetida and Cumin seeds.
	Lesu. Kumaon flat bread prepared by stuffing Madua dough into Wheat Flour dough. (Eaten with a lot of Ghee.)
	Jhangora Ki Kheer. A Sweet Dish prepared with Milk, Sugar and Jhangora (a local cereal).
	Dubke. Bhatt Ke dubke can be readied using any available lentils like arhar, gahat, chana and moong. Generally Dubke is cooked in an iron pot/skillet and this gives the dal a special dim greenish dark shading.