Traditional Food of Uttarakhand and Its Functional Importance: An Overview

Abstract

Some of the most varied tribes and ethnic groups can be found in Uttarakhand.  The indigenous population benefits from a diverse diet and medicinal certainty provided by the rich and varied natural flora (e.g., Garhwali, Kumaoni, Bhotiya, Jaunsari).  A wide range of cuisines and locally made drinks (such soor/sur, pakhoi/paakuyi, chhang, jann/jan, jhol, lugdi/lugri, etc.) are commonly made from local millet, legumes, green vegetables, tubers, and ferns in their many forms (fresh, sundried, flour, pickled, or fermented).  Meeting the dietary needs of local communities requires a combination of centuries-old indigenous expertise, traditional food preparation methods, and indigenous understanding of the local flora.  Furthermore, some regional specialties have functional nutritional qualities that are still unknown and are abundant in bioactive compounds that promote health. As a result, this investigation provides the scientific rationale for preserving these rich dietary traditions while also closely analyzing the traditional cuisines prepared in Uttarakhand regions and their functional food attributes.