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Published Paper Details:
Paper Title
Pahari Cuisine: Traditional Foods of Uttarakhand
Authors
Bhawna Bhanot, Dr. Prateek Negi
Keywords
Pahari cuisine, Traditional food of Uttarakhand, Indigenous food practices Uttarakhand
Abstract
Uttarakhand's indigenous cuisine, known as Pahari, is a reflection of the area's diverse geography, rich cultural legacy, and sustainable way of life. With origins in the Garhwal and Kumaon regions, this cuisine places a strong emphasis on using locally grown pulses like bhatt (black soybean) and grains like mandua (finger millet) and jhangora (barnyard millet). Simple yet nourishing preparations that are tailored to the mountainous terrain and chilly environment are demonstrated by dishes like Kafuli, Chainsoo, Aloo ke Gutke, and Phanu. This study examines the components, preparation methods, and cultural significance of Pahari food while emphasizing how modernization has affected customary eating habits. With possible relevance in current nutritional discussions, the project intends to record and promote this lesser-known culinary legacy as a sustainable and health-conscious food system.
IJCRT's Publication Details
Unique Identification Number - IJCRT2507217
Paper ID - 290887
Page Number(s) - b926-b930
Pubished in - Volume 13 | Issue 7 | July 2025
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Publisher Name - IJCRT | www.ijcrt.org | ISSN : 2320-2882
E-ISSN Number - 2320-2882
Cite this article
Bhawna Bhanot, Dr. Prateek Negi, "Pahari Cuisine: Traditional Foods of Uttarakhand", International Journal of Creative Research Thoughts (IJCRT), ISSN:2320-2882, Volume.13, Issue 7, pp.b926-b930, July 2025, Available at :http://www.ijcrt.org/papers/IJCRT2507217.pdf
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Submit Manuscript Online Impact Factor: 7.97 Review Results : Within 02-03 Days Paper Publication : Within 02-03 Days
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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