Kumaoni cuisine is the exquisite cuisine of Kumaonis, a small community inhabiting the region of Kumaon
in the north-eastern section of the state of Uttaranchal
. The region has its own distinct, impressive culture and delicious, nutritious, mouthwatering dishes.
The food of the area generally remains common to all. It is simple and extremely nutritious, basically vegetarian, except for the use of mutton. Rice is an essential part of every meal. The traditional eating pattern of the region consists of mainly two meals. It consists of Aloo ka Gutka which are potato cubes tempered with a Tibetan herb called jumboo, red chillies, cumin seeds and hing. Boiled rice,
chappatis, a chutney either of apricots or green chillies and coriander or of small pomegranates known as daadim, a dal, badi, or a dupka either of gehat or chudkani or a baant complete the menu in a traditional Kumaoni household.
Food is cooked usually in iron vessels, over a charcoal or wood fire, the lentil based preparations over slow heat. A variety of soya bean black in color called bhatt, and a rust brown lentil called gahat, form typical ingredients of Kumaon. Buckwheat (a coarse grain) known as muduva is used in the interior parts of the region. The semolina based halwa, she pooas, and singhals are the traditional sweets made on auspicious and festive occasions.