Bhang Ki Chutni
Bhang Ki Chutni Now this one is a real scene stealer when it comes to enhancing the taste of the cuisine of Uttarakhand. The fresh aroma and the tangy tamarind taste can stay on your tongue for quite a long time. Made from Hemp Seeds that has an irresistible aroma; cumin seeds, garlic leaves; tamarind and salt, this simple chutney compliments any dish made in Uttarakhand.
If I have to pick one dish from Uttarakhand that I can call best then it will be Dubuk. What makes me and couple of others a fan of this dish is its indescribable taste. Subtle in taste and good for stomach, Dubuk is best served with plain rice, Bhang ki Chutney and Muli thechwa (crushed raddish). The main ingredient of Dubuk is either Bhat ki Dal, Gahat ki Dal or Arhar ki Dal, which is converted into a fine paste and then cooked in an iron kadhai over slow fire. The taste ladies and gentlemen is unbeatable! The best time to eat Dubuk would be winter; however, if you are a Dubuk lover like me, you can have it any day of the year!
Singodi Coming to Kumaon and not tasting Singodi is a sin! This sweet made of Khoya (condensed milk) and then wrapped into the leaf of Molu is iconic. The fresh smell of Molu leaf and the taste of condensed milk flavoured with cardamom and coconut will leave you asking for more. Almora is the most famous place to try Singodi in Uttarakhand.
Jhangore ki Kheer
Jhangora is type of millet and is the main ingredient of this dessert item. This sweet dish of Uttarakhand has the goodness of milk, cashews and raisins. This particular dessert is known for its rich texture and a taste that one cannot easily forget. High in nutrients and taste this is a must try after a heavy course of uttarakhand cuisine.
Bal Mithai is a brown chocolate-like fudge, made with roasted khoya, coated with white sugar balls, and is a popular sweet from the Himalayan state of Uttarakhand in India, especially regions around Almora. Bal Mithai has long been a specialty of the Almora district, and neighbouring Kumaon Hills.