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The two regions in Uttarakhand have different cuisines, the Garhwali Cuisines and the Kumauni Cuisines. Some popular dishes of Uttarakhand cuisine are: Rabri (that made with Jhongora (shyama ka chawal) & Chaas (butter milk) adding leaves of Radish.)
The primary food of Uttarakhand is vegetables with wheat being a staple, although non-vegetarian food is also served. A distinctive characteristic of Uttarakhand cuisine is the sparing use of tomatoes, milk, and milk-based products. Coarse grain with high fibre content is very common in Uttarakhand due to the harsh terrain.
Kumauni cuisine is the food of the Kumaon region of Uttarakhand, India. Kumaoni food is simple and nutritious, suited to the harsh environment of the Himalayas. Pulses like gouhat (or kulath, a local type of bean) are fashioned into different preparations like, Kumaoni raitaa, Bal Mithai, [6] ras bhaat, chain, faanda and thatwaani. All are ...
In Uttarakhand Cuisine, Vigna mungo is used for preparing traditional dish called Chainsu or Chaisu. In North Indian cuisine, it is used as an ingredient of Dal makhani, which is a Modern restaurant style adaptation of Traditional Sabut Urad Dal of Northern India. In Bengal, it is used in kalai ruti, biulir dal.
It’s illegal to sell or buy, but casu marzu, a maggot-infested sheep milk cheese is a revered delicacy on the Italian island of Sardinia. Locals hope their unusual dairy product can shed its ...
Jakhya Cleome viscosa. Jakhya (Garhwali: जख्या; Urdu: زخیا) (also called dog mustard or wild mustard) is the seed of the Cleome viscosa plant used for tempering on culinary dishes.
Europe's top rights court on Thursday ruled in favor of a 69-year-old French woman whose husband obtained a divorce on the grounds that she stopped having sex with him.
Week 3: Missed pass interference on Kyle Pitts. The Chiefs got away with one late in a win at the Atlanta Falcons. Safety Bryan Cook clearly committed a pass inference penalty on Pitts in the end ...