Kafuli: Often called the state’s official dish, this is a decadent, iron-rich spinach or fenugreek leaf curry, thickened with rice or wheat paste and flavoured with local spices like jakhiya and garlic. It’s a warming, deep-green delight, best enjoyed with steamed Bhatt ki Churkani (black soybean curry) and red rice.

Bhatt ki Churkani: A protein-packed staple made from black soybeans, slow-cooked into a thick, rustic paste. Its earthy, slightly bitter flavour is a perfect, hearty counterpoint to other dishes.

Chainsoo: A savoury, comforting dal made from roasted black gram (urad dal), ground into a flour and cooked into a thick gravy. Its nutty, toasted flavour is uniquely pahadi.

Gahat (Kulath) ki Dal: A horse gram lentil soup known for its warmth and health benefits, especially in winter. It’s often cooked with asafoetida (hing) and mountain spices, believed to provide strength and combat the cold.

Aloo ke Gutke: The quintessential mountain snack or side dish. Cubed potatoes are sautéed with coarse mustard seeds (jakhia), cumin, red chilies, and coriander leaves, resulting in a crispy, aromatic dish bursting with flavour.

Breads & Savoury Items

• Mandua ki Roti (Ragi Roti): A dense, dark, and highly nutritious flatbread made from finger millet flour. It has a distinct, slightly sour taste and is a daily staple, providing energy for the challenging terrain.

• Arsa: A special-occasion sweet treat, these are deep-fried dough discs made from rice flour and jaggery, often flavoured with fennel seeds. Crispy on the outside, chewy inside, they are a festive delight.

• Singodi: A unique, milk-based sweet from the Kumaon region. Fresh khoya (reduced milk) is mixed with coconut, wrapped in a fragrant Malu leaf (a local leaf), and steamed, imparting a subtle, earthy aroma.