Kumaoni Cuisine on a Trip to Jim Corbett National Park

Popular Delicacies of Kumaon

Feast on the delectable Kumaoni cuisine as a reward for the meditation session. After the safari at Jim Corbett National Park, you have the opportunity to not only watch a Bengal Tiger but also to savor some of the most delicately cooked dishes in the nearby village.

Kafuli

Kumaoni food is a master in turning everyday from everyday ingredients. An example of this is that Kafuli, which is a nice blend of green leafy veggies such as spinach and fenugreek leaves, makes the flavour richer using local spices and rice powder. This healthy and tasty dish is often a favourite among the locals and is considered their State Food of Uttarakhand.

Aloo ke Gutke

The Holi Festival food hallmark- Kumaoni Festival Food, popularly known as  Mountain Potato, is to be eaten during the Holi festival but enjoys a prime spot year-round. This savory, zesty food is made from fried potatoes that are sprinkled with a mixture of very simple species, as well as sliced potatoes that are boiled. Locally known as “Pahari aloo,” these potatoes, which come from the mountains, offer a flavour outside the realms of the general potatoes.

Bhaang ki Chutney

In the Kumaoni region, a food that is well known is this chutney that contains bhaang (catnip) seeds. It is a regular accompaniment at Kumaoni homes, as a spicy and tangy chutney that can be a taste enhancer of various dishes. In contrast to hemp leaves which are commonly used in making psychoactive drugs, hemp seeds used in this chutney have no psychoactive properties, despite the myth.

Kaapa

Palak ka Kaapa, popularly known in Kumaoni  village, is one but very simple and becomes ready in no time and is very nutritional. The problem with the traditional way that usually leads to nutrients loss because of cooking, is annoying the way. However, Kaapa is a method that retains the fact that the spinach is still beautiful green after a short cooking time and also saves the nutritional value. To make it consistent and rich, the rice flour is mixed with water and then pour it into the mixture and in that case, it gives a thick and flavorful gravy. The rice and the gravy should be served at their hottest with a dash of mint leaves. rs; in the Pahadi region, it has been cherished for years for this particular time of the year.a 

Bhatt ki Churkani

The delightful dish known as Bhatt ki Churkani, which has the black soybeans as its primary ingredient, is the main crop of the Kumaoni region in Uttarakhand. Meek as it is, it is loaded with essential vitamins and takes no effort at all to cook. The rice flour, ginger-garlic paste and some main spices like turmeric, salt and red chilli powder are the other ingredients besides the black soybeans. Adorned with some freshly chopped coriander, Bhatt ki Churkani tastes really good with rice as a side dish. The Kumaon people feel that beans made from black soybeans are something very special as they are the must-have ingredients used in several traditional dishes. If you want to enjoy this, complementing this dish with your favorite rice will truly enrich your taste buds with the best experience. Besides their ingredient utilization in the cuisines, the locals also use black soybeans to make heated padals.