Sample local dishes and learn the basics of Indian home
cooking such as making chapatis, preparing pulses and vegetable
Food has been grown organically in this area for years, and the remote location has prevented the introducation of fertilizers or pesticides, maintaining tradtitional farming practices. Cereals, vegetables and fruits are all grown organically, and the nutritional value is very high.
The cuisine is simple and mainly vegetarian, except for the occasional use of mutton. Rice is an essential part of almost every meal, with varying accompaniments, including Aloo ka Gutka (potato cubes with a Tibetan herb called jumboo, red chillies, cumin seeds and hing), homemade chappatis, chutneys of apricots, green chillies or pomegranates, and dal. A black soya bean called bhatt, and a rust brown lentil called gahat, are typical pulses of the Kumaon region. Buckwheat, known as madua, is used in the interior parts of the region. Semolina based halwa, she pooas, and singhals are traditional sweets, usually made for festive occasions. Food is cooked usually in iron pots, over a charcoal or wood fire in the centre of the kitchen.