Hey frnz dis z jus a step i lik to share with u add up few more points if u can god bless

2. Welcome to Our Uttarakhand
 Uttarakhand became the 27th state of the Republic of India on
9thNovember 2000.
The popular hill stations of Uttarakhand are
Nainital,
Bhimtal,
Almora,
Ranikhet,
Pithoragarh,
Munsiyari, Mussorie,Valley of Flowers & Lansdowne.

3. Special equipments used in cooking
• This special pot is called
Bhaddu. [generally Urad dal
is prepared in this pot on
slow fire]
• This is a traditional water
carrying utensil locally
called 'banta'.

4. This is the traditional Chulha used for preparing food.
All the utensils are first covered with thick paste of mud in order to avoid there
damage from the direct fire.

5. Major Everyday Garhwali Food
Dishes made of rice and dal along with accompaniments such
as chutney or pickle are everyday meals.
• Seasonal leafy green vegetables are also preferred.
• Dal dishes made with toor, masoor, urad, and channa dal
serve as side dishes.
• Dishes like chainsoo, bhatwani, kafuli, jholi, and phaanu are
some of the side dishes served with rice. While the kafuli is a
thick gravy preparation made with spinach leaves, the phaanu
is a spicy dal dish.
kafuli

6. Seasonal availability
• Major Crops: Rice,
Wheat, Barley, Corn,
Mandua, Hangora etc
• Major Fruits: Apple,
Leechi, Pulam,
Naashpati, Maalta,
pomegranate etc.

7. • The festival foods of Garhwali cuisine include arsa,
roat, bal mithai, singhori, gulgula along with other
adaptations from North Indian cuisine such as kheer
and gajar ka halwa.
• The roat is a sweet roti made with wheat flour, milk,
jaggery, and ghee.
Specialty cuisine for festivals and
special occasions

8. • Bal Mithai is a brown chocolate-like fudge, made with roasted khoya,
coated with white sugar balls
• Arsa is another traditional sweet made with rice flour and sugar syrup
• Singhori
This is a milk-based sweet that is wrapped in a leaf.