Nestled in the lap of the Kumaon Himalayas, Pithoragarh, often called the ‘Mini Kashmir of Uttarakhand’, is not just known for its scenic beauty but also for its rich and diverse local cuisine. The food here is simple, wholesome, and deeply connected to the natural resources and culture of the region.
🍎 Seasonal Fruits from the Hills
Pithoragarh is blessed with a variety of wild and cultivated fruits that are unique to the Himalayan region. These fruits are not only delicious but also packed with health benefits, thanks to the clean environment and rich soil.
1. Malta (Hill Orange)
A sweet and tangy citrus fruit, Malta is a winter favorite. It’s commonly used to make fresh juice and is rich in Vitamin C.
2. Kafal (Bayberry)
This wild, red berry appears in late spring and is slightly tangy in taste. Locals love to enjoy it fresh with a pinch of salt.
3. Hisalu (Golden Raspberry)
Often called the “wild Himalayan berry”, Hisalu is a bright yellow-orange fruit found in the forests during summer. Sweet and juicy, it’s a childhood favorite among locals and a true delicacy for visitors.
4. Kirmoda (Box Myrtle)
Kirmoda grows in the wild and is known for its sour-sweet flavor. It is often eaten with a pinch of salt or used to make local chutneys. Though not widely commercialized, it’s loved for its unique taste and medicinal benefits.
5. Buransh (Rhododendron)
The vibrant red flowers of the Buransh tree are used to make a refreshing juice. Apart from its lovely taste, Buransh juice is believed to help with heart health and high blood pressure.
6. Plums, Apricots, and Peaches
These fruits grow abundantly in orchards and backyards. They’re enjoyed fresh during the season and are often dried for use in the winter months.
🌾 Traditional Local Foods of Pithoragarh
1. Bhatt ki Churdkani
This is a hearty black soybean curry made with locally grown “bhatt” (black soybeans). Cooked slowly with spices and served with rice, it’s a comfort food cherished by every Kumaoni household.
2. Aloo Ke Gutke
A spicy dry potato dish, often cooked in mustard oil and tempered with jakhiya seeds. It’s a popular side dish and is usually served with poori or roti.
3. Chainsoo
Made from ground black gram (urad dal), this protein-rich dish has a nutty flavor and is slow-cooked to bring out its earthy taste. It’s especially enjoyed during winters.
4. Thechwani
A spicy curry made with crushed radish or potatoes, this dish gets its name from “thinchna”, meaning “to crush” in the local dialect. It’s a must-try for anyone looking to explore authentic Kumaoni flavors.
5. Kapaa or Kaapa
A green leafy dish made from spinach or other local greens, flavoured with turmeric and jakhia. It’s healthy, flavorful, and pairs well with rice or roti.
🌿 The Taste of Simplicity
What makes the local food and fruits of Pithoragarh special is their simplicity, purity, and the connection to nature. Most ingredients are either grown locally or foraged from the forests. Cooking is done using traditional methods, often over woodfire, which adds a distinct flavor to the food.
Whether you’re a traveler, a foodie, or a culture enthusiast, exploring the local cuisine of Pithoragarh is a delightful journey into the heart of the Himalayas