Garhwali and Kumaoni cuisines are predominant in Uttarakhand, and respectively eaten in cities under Garhwal division and Kumaon division.
Garhwali cuisine is mostly grain and cereal based, and dishes are cooked with minimal spices and simple tempering, yet are highly flavourful and rich, with unique flavours that complement the mountainous environment. Gahat ke Paranthe is a famous breakfast dish in the Garhwal side. It is prepared by stuffing cooked Gahat (a special brown lentil which is a staple in Garhwal) into a mixture of wheat and finger millet flour. It is usually served with Bhang ki Chutney – a Garhwali side dish made with hemp seeds, cumin seeds, garlic leaves and tamarind.
On the Kumaoni side, certain fried semolina spiral-shaped snacks called Singals are a vital part of the festival cuisine. These are spongy and sweet, and are made using semolina, bananas, curd (yogurt), milk, sugar, and cardamom. Kumaon people and Uttarakhand’s other locals too love relishing Singal with Aloo Ke Gutke (potatoes cooked in mustard oil and spices) and Pahari Raita (a cold dish containing yogurt/curd, cucumbers and yellow mustard seeds).