This Thali contains food of Uttarakhand, a hilli region of India. That’s why named it Pahari Thali. Before I proceed with the details I must name the dishes plated here from right to left. In the middle is the flat bread prepared with a locally grown Millet called Mundwa, so its called Mundwa ki roti. To its right is Swala, its a poori stuffed with alu sabzi and jakhiya seeds. Then is the Alu ke gutke, Kafuli, Jholi and Chukh. Details of these dishes you will know in the write up below.
Pahari word originates from word Pahar, which means hills and mountains and Pahari refers to the people living there, there food and culture, climate, all related to Pahar. In India Paharis are associated primarily with hills of Uttarakhand, Kumaoun and Himachal Pradesh or Kangra valleys. Although there are hilli region in other parts f India but for some region if you say Pahari, it is associated with these region only. But one common feature of all hilli region is there cuisine is quite distinct from Urban cuisine. They mostly use locally grown ingredients and sometimes techniques are also different and largely depends on the availability. I have travelled hills of southern India and eastern India too. Most lovable part is their simplicity in lifestyle as well as in there food.
Being domiciled in Northern part of India, I have travelled different parts of Uttarakhand since my childhood.
My last visit to Mussourrie , queen of hill stations and Dehradoon, capital city of Uttarakhand, was an eventful one. I had the opportunity to come closure to their culture, heritage and Uttarakhand cuisine. For this I thank Chef Surender of 4 Point Sheraton at Dehradoon and Chef Sunil, Director F&B of JW Marriot, Mussouri, where we stayed. During my stay, not only I had some scrumptious Uttarakhand cuisine but also I was introduced with the unique spices. Grains and pulses grown extensively in hills.
Uttarakhand is often referred as “ Devbhumi”(land of Gods) due to number of temples and pilgrimage centres found throughout this state. situated . It is believed that Vyas Muni scripted the Hindu Epic Mahabharata. It is located in Northern Part of India. Uttarakhand is known for the natural environment of the Himalayas.
This Himalayan state has an uncomplicated yet mouth watering cuisine. Native of this hilly region mostly eat vegetarian meal however, goat meat and chicken are also savoured. Most common crops of Uttarakhand are Buckwheat , (Kuttu), Maduwa (finger millate) and Jhangora.
The tampering of locally grown Jakhiya seeds makes the simple food much flavourful. In fact during my stay I had fallen in love with these tiny seeds. In most of the dishes these seeds are used in tampering. Another popular spice is Bhang (Hash seeds). Cooking medium is mostly mustard oil and Desi Ghee(clarified butter).
Let me go on a gastronomic affair and introduce you some of best Pahari recipes of Uttarakhand. Few of them I had the opportunity to taste and have added few to my daily course.
Kafuli– Key ingredients are mix of greens mostly spinach and green fenugreek leaves cooked in iron pot and curried with rice flour. Click here to know the recip
Kandali Saag: This green leaf is localy known as Bichhu ghas extensively grown in the fields . This is 100% edible green and is prepared by boiling which is converted into a fine pulp and is cooked in low flame. It is an unique preparation of Uttarakhand.
Alu ke Gutke- Boiled potatoes sabzi with tampering of Jakhiya seeds.
Alu Tamatar ka jhol- . All you need to do is boil some potatoes, make a curry out of tomatoes and onions, mix both and leave it to cook on low flame. In fact this kind of Alu sabzi become famous as station Alu Sabzi bcz in most of Northern Indian Railway station this sabzi is served with puris.
Gahat ki Dal- Horseram stewed with humble local spices. This bowl full of nourishing stew is enjoyed by the localities specially the farmers during winter days when their farmlands are covered with dew and fog and there is hardly any vegetation. This lentil has also high nutritional value and helps in removing Kidney stone.
During my stay I had the opportunity to taste this dal and Gahat ke Parathe. These are flat breads prepared with the stuffing of Gahat ki dal.
Phaanu- It is prepared by mixing various lentils. These are soaked overnight and cooked with spices in soupy form. Best paired with steamed rice.
Fannah- This is almost similar to Phanu. Only difference is , it is made with horsegram dal paste only.
Chainsoo: I found this dish quite interesting. Black whole gram is dry roasted then grind to powder. Its now cooked to make a porridge like consistence using local spices. Its eaten with flat breads or steamed rice.
Manduwa ki roti: Mandua is a flour of locally grown grain (Finger millet). Previously it was eaten only in the hilli region but it has gained popularity due to its super nutritional values and has gained space in the urban kitchen too. For recipe click here
Bhang ki chutney- This famous tangy and spicy chutney is prepared with hemp seed paste and tamarind pulp and green chili with few other spices.
Similar chutney, Chukh is another version prepared with red chili and tamarind paste. These chutney are best accompaniment with any of the dishes. Chukh click here to know the recipe.
Jholi- This is prepared with rice flour and curd in 1:3 proportion. These are mixed together with double the quantity of water, tampered with oil or ghee with red chili and Jakhia seeds and then cooked on slow fire till it is thickened.
They may not be great in sweets and desserts but Bal mithai and singora prepared with concentrated milk is great option. Best part is they have come up with great baking using millet which are great in taste and healthy too.
These are few dishes among many which I had tasted during my visit to Uttarakhand. My family was so impressed that I had to carry few of the ingredients with me. Few dishes have become reular feature of my kitchen. Recently I had prepared a Uttarakhand dinner thali with Mandwa ki roti, Alu ke Gutke, Kafuli, Jholi, Chukh and a stuffed puri called swala.
Shall share the recipe one by one
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