By: Niharika Khurana
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Garhwali cuisine is all about simple ingredients and big flavours. With minimal spices and fresh produce, these dishes bring out rich, earthy tastes that are both comforting and packed with nutrition.
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Instead of chopping, radish or potatoes are crushed to make this one-of-a-kind curry. Slow-cooked with mustard seeds and spices, it has a deep, earthy flavour and pairs perfectly with rice or roti.
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Thick, hearty, and packed with protein, this dish is made from horse gram dal. Cooked with just the right amount of spices, it is a staple in Garhwali thalis and tastes incredible with steamed rice or fresh rotis.
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A slow-cooked lentil dish made with soaked dals and mild spices, thickened to perfection. High in protein and fibre, it is a comforting meal that goes best with hot steamed rice.
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This smoky, protein-rich dish is made from roasted black gram dal, ground into a fine paste and cooked in ghee with spices. Thick, rich, and full of flavour, it is best enjoyed with rice.
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A traditional green curry made with spinach and fenugreek leaves, slow-cooked in an iron kadhai. Thick, creamy, and packed with nutrients, it is best paired with steamed rice for a wholesome meal.
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Nutty, tangy, and bold in flavour, this chutney is made from roasted sesame seeds, garlic, and chillies. A small spoonful can take any meal to the next level, whether with dal, rice, or rotis.
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A festive sweet made with rice flour and jaggery, deep-fried until golden brown. Crisp on the outside and soft inside, this traditional treat is a must-have at Garhwali celebrations.
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Light, creamy, and subtly sweet, this pudding is made from barnyard millet, slow-cooked with milk, sugar, and cardamom. It is the perfect dessert for any sweet cravings.
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To read about Kumaoni food, click below:
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