Food of Dharchula
The food in Uttarakhand is simple, prepared with local ingredients, using herbs and spices which make the food highly energetic. The cooking methods here, are generally elaborate and time-consuming and make use of a generous dash of distinct spices. The cooking often uses charcoal and dishes are completed by a generous use of 'Ghee'. The food is also usually prepared using lentils and pulses.
The area fosters both Garhwali and Kumauni cuisines which are though somewhat similar in elements but differ slightly in styles. Also though the food is mostly vegetarian, one can find equally mouth watering preparations of chicken and mutton in the area. Rice and Hash seeds known as 'Bhaang' are essential elements of any platter here.
Bhatt ki Churdkani, Arsa (a sweet dish), Kafuli(a preparation of local green leafy vegetables), Phannu, Badi, Rus( preparation of a number of lentils), Gulgula (a sweet snack), Kandalee ka Saag, Palau are the local and unique preparations almost unique to the area, with which the cuisine of Uttarakhand is defined.
The area fosters both Garhwali and Kumauni cuisines which are though somewhat similar in elements but differ slightly in styles. Also though the food is mostly vegetarian, one can find equally mouth watering preparations of chicken and mutton in the area. Rice and Hash seeds known as 'Bhaang' are essential elements of any platter here.
Bhatt ki Churdkani, Arsa (a sweet dish), Kafuli(a preparation of local green leafy vegetables), Phannu, Badi, Rus( preparation of a number of lentils), Gulgula (a sweet snack), Kandalee ka Saag, Palau are the local and unique preparations almost unique to the area, with which the cuisine of Uttarakhand is defined.
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