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cuisine
Deeptangan Pant introduces us to the eclectic (and mostly
unknown) Kumaoni cuisine’s savouries and snacks.
Something to snack on
If you travel along the winding roads of Kumaon, you will come
across small eateries offering delectable potato wedges fried
with local condiments like jakhya (Cleome viscose), jamboo
(Allium stracheyi), cumin seeds and topped with coriander
leaves. Known as Aloo ke Gutke, this dish cooked from pahari
potatoes is usually relished with raita made from hill
cucumber laced with mustard seeds – the seeds often creating a
tingling sensation in one’s nose.
Something unusual
Something sweet
Made from semolina and curd (and sometimes bananas too), pua
is a sweet cake prepared during all major festivals (as prasad
to offer in temples) and major life events like birthdays etc.
Another local recipe is a kheer made from jhangora (barnyard
millet) complimented with cashews and raisins.
Made from semolina and curd (and sometimes bananas too), pua
is a sweet cake prepared during all major festivals.
Bal Mithai (brown chocolate like fudge made from khoya and
coated with sugar balls) and Singodi (flavoured khoya wrapped
in oak leaves) are a couple of popular sweets prepared in the
hill station of Almora.