Ask any Garhwali what they eat and the answer will be, “Dal-Bhaat” (Dal- rice). A description that does not do Garhwali cuisine justice. Ask me and I will be lost in memories of arhar dal, aromatic with jumbu ka tadka, earthy tukulu (pumpkin) greens speckled with crunchy jakhiya, gheewalli rotis hot off the tava, pungent mustard infused raita, spicy chullu (apricot) chutney, a piquant achaar and steaming hot rice drenched with ghar ka ghee. The vegetables would have been picked that morning, the dal tempered moments before it was served. This is a meal you would find in a Garhwali home on most days. Par ghar ke murghi, dal barabar, it takes an outsider to appreciate what locals would take for granted. Garhwali cuisine is a regional cuisine from the state of Uttarakhand. Characteristically grain and cereal based, made up of simple ingredients, cooked with minimal spicing, simple temperings and optimal cooking methods into flavourful, filling and nutritious meals. ‘Ghar ka’ or made at home, is a very important phenomenon for Garhwalis. And cooks proudly serve up meals made with home grown ingredients, supplemented with home made pickles and condiments.
