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Kumaoni cuisine

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Culinary traditions in the Kumoan region

Indian cuisine
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Regional cuisines North India Awadhi Braj Haryana Kashmiri Kumauni Mughlai Punjabi Rajasthani Uttar Pradeshi South India Chettinad Hyderabadi Karnataka Kerala Mangalorean Mangalorean Catholic Saraswat Tamil Telangana Telugu Udupi East India Bengali Bhojpuri Bihari Jharkhandi Odia Maithil Angika West India Goan Gujarati Malvani & Konkani Marathi Parsi Sindhi Northeast India Arunachalese Assamese Meghalayan Manipuri Mizoram Naga Sikkimese Tripuri Other Anglo-Indian Fast food Indo-Chinese Jain (Satvika) Nepali
Ingredients, types of food Main dishes Soups and stews Desserts Bread Drinks Snack foods Spices Condiments
Preparation, cooking Handi Karahi Tava Tandoor Uruli Other
See also History Etiquette Indian chefs Cookbook: Cuisine of India
Related cuisines Nepalese cuisine Sri Lankan cuisine Bangladeshi cuisine Pakistani cuisine Bhutanese cuisine Tibetan cuisine Afghan cuisine
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Kumauni cuisine is the food of theKumaon region ofUttarakhand,India. Kumaoni food is simple and nutritious, suited to the harsh environment of theHimalayas. Pulses likegouhat (orkulath, a local type of bean) are fashioned into different preparations like, Kumaoni raitaa,Bal Mithai,^[6] ras bhaat, chain, faanda and thatwaani. All are unique preparations from the same pulse. Jholi or curry seasoned with curd. Chudkani and Joula made from bhatt pulses. Cereals likemadua 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, only the gravy is thinner.^[7]Several snack items, breads, dairy products and beverages form the heart of the Kumaoni cuisine which is traditionally eaten in several parts in Uttarakhand.^[8]