Kumauni cuisine is the food of the Kumaon

Kumaon Division

For Kumaoni/Kumauni People see Kumauni PeopleKumaon or Kumaun is one of the two regions and administrative divisions of Uttarakhand, a mountainous state of northern India, the other being Garhwal. It includes the districts of Almora, Bageshwar, Champawat, Nainital, Pithoragarh, and Udham Singh Nagar...

 region of Uttarakhand

Uttarakhand

Uttarakhand , formerly Uttaranchal, is a state in the northern part of India. It is often referred to as the Land of Gods due to the many holy Hindu temples and cities found throughout the state, some of which are among Hinduism's most spiritual and auspicious places of pilgrimage and worship...

, India

India

India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...

.

Kumaoni

Kumauni people

Kumauni or Kumaoni are people from Kumaon region of Uttarakhand, India.They include all those who speak the Kumaoni language or any of its numerous dialects, living in the Almora, Bageshwar, Champawat, Pithoragarh, Nainital,Bijnor,Udham Singh Nagar,Moradabad, districts of Uttarakhand,...

 food is very simple but very nutritious completely suits the hard environment of the Himalayas

Himalayas

The Himalaya Range or Himalaya Mountains Sanskrit: Devanagari: हिमालय, literally "abode of snow"), usually called the Himalayas or Himalaya for short, is a mountain range in Asia, separating the Indian subcontinent from the Tibetan Plateau...

.Pulses like gehet are fashioned into different preparations like ras-bhaat, chains, faanda and thatwaani all are unique preparations from the same pulse. Jholi or curry seasoned with curd. Chudkani and jola made from bhatt pulses. Cereals like mandua with rice and wheat are popular.

Meat is also prepared but the recipe is quite similar to the way it is prepared in most of North India.

Bal Mithai

Bal Mithai (बाल मिठाई) is a brown chocolate-like fudge, made with roasted khoya, coated with white sugar balls.

Dubuk

Dubka is a simple dish made from various lentils. These are grounded and a curry like dish is prepared from the grounded lentils andmade with few local spices available in the Kumaon hills like jamboo and jakhiya.Its usually made in an iron wok and eaten with rice.
The following dubkas are usually made:

• Black Beans(Bhatt)
• Horsegram whole(Gahat)
• Kala Chana
• Moong ka Dubka
• Urad ka Dubka

and some others

Chains

Chains (चैंस)is a preparation of whole urad which are first roasted then ground and then seasoned into a soup.

Faanda

Faanda (फांडा) is another preparation of gehet pulses which in this case are roasted first and then grounded.

Ras

Ras (रस), is also a preparation of easily available gehet pulse which should be cooked in an iron Kadhai or pot to get the distinct dark green colour, eaten with rice. It is called also called thatwani (ठठवाणी).

Kaap

Kaap (कापा) is dish prepared with spinach leaves crushed into a paste and cooked withother condiments.

Churkani

Bhatt ki Churkani (चुड़कानी) is a soup like preparation of bhatt pulses eaten with rice.

Saag

Fried dish of green vegetables. Can be made from any of the various green vegetables like palak (spinach), lai, methi and so on.

Gutuk

Aaloo gutuk (आलू गुटुक) and Pinalu Gutuk (पिनालु गुटुक) are fried potaoe or pinalu (or colocasia

Colocasia

Colocasia is a genus of 25 or more species of flowering plants in the family Araceae, native to tropical Polynesia and southeastern Asia. Common names include Elephant-ear, Taro, Cocoyam, Dasheen,Chembu, and Eddoe...

), (Arbi) in Hindi, seasoned with spices.

Raita

Raita is a kind of spicy curd salad with crushed spices like mustard and raw vegetables in it.

Rote

A common offering at religious places and occasions, the dish is prepared from a mixture of wheat flour and Gur (Jaggery) or sugar. It is cooked in an indegenious ovens.

Sei

Sei is a pudding made with flour, curd and jaggery. It is especially prepared for the local festival of Phool Dei