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An Uttarakhand Veg Thali — commonly called Pahadi food, from "pahad" meaning hill or mountain — is a traditional vegetarian meal from the Himalayan state of Uttarakhand in northern India. Uttarakhand is known as Devbhoomi, "the land of the gods," home to the Char Dham pilgrimage sites and the source of the Ganga and Yamuna rivers. Its cuisine reflects the high-altitude terrain it comes from: hearty, warming, minimally spiced, and built around locally grown millets, lentils, and mountain greens rather than the rice, wheat, and dairy-heavy preparations found in the plains. Uttarakhand divides into two distinct culinary regions — Garhwal and Kumaon — each with its own dish vocabulary, though both share a foundational cooking philosophy: slow cooking over an iron kadhai, mustard oil as the primary fat, and a preference for jaggery over refined sugar. Compared to Punjabi or Gujarati cuisine, Uttarakhand food uses noticeably fewer spices and almost no tomato-based gravies — the flavour comes from the ingredients themselves, not a heavy masala base. A standard Uttarakhand Veg Thali from a TiffinWorld home chef includes: — Chainsoo or Phaanu — a hearty lentil preparation made from roasted and ground urad dal (chainsoo) or a mixed-dal soupy curry (phaanu) — Kafuli — spinach and fenugreek leaves slow-cooked together in an iron kadhai, finished with fresh ghee — Bhatt ki Churkani — black soybeans in a spiced gravy, a Kumaoni regional specialty — Aloo ke Gutke — boiled potatoes pan-fried with jakhiya (wild mustard seeds) and red chilli — Mandua ki Roti — flatbread made from finger millet flour, the everyday bread of the hills — Bhang ki Chutney — a tangy, aromatic chutney made from roasted hemp seeds (non-psychoactive) — Kumaoni Raita — cucumber, curd, turmeric, and green chilli — the regional cooling accompaniment — Steamed rice — served alongside, though millet roti is often preferred — Jhangora ki Kheer — barnyard millet pudding, the traditional sweet course
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