Uttarakhand

Fried lentil bars with ginger, garlic, chili peppers, spices, serve with chutney

Flatbread made with horse gram (brown lentil), serve with bhang ki chutney, pickles

Anarsa or Hilsa is a rice-based biscuit in Nepal and the Indian states of Bihar and Maharastra. It is commonly associated with the Hindu festival of Diwali in Nepal, Maharashtra and Bihar, along with other special occasions. Its ingredients include jaggery (unrefined cane sugar), rice, poppy seed and ghee (clarified butter). Anarasha, which means "without corruption" or "eternal" in Sanskrit, is the root of the name "Anarsa". The word Anarasha also denotes cleanness, timelessness, and absence of decay.

Bal mithai is a brown chocolate-like fudge, made with roasted khoya and coated with white balls made of sugar coated roasted poppy seeds. It is a popular sweet from Kumaon, India. Bal mithai originated in Kumaon. It was an invention of locals of Lal Bazaar, Almora, in the early twentieth century. Scholars believe that bal mithai initially must have been the name of the prime offering to the Sun God.

Ghevar or Ghewar is a disc-shaped Rajasthani sweet with a honeycomb-like texture, made from ghee, maida, and sugar syrup. It is traditionally associated with the month of Shraavana and the festivals of Teej and Raksha Bandhan. It is a part of Rajasthani tradition and is gifted to newly married daughter on Sinjara, the day preceding Gangaur and Teej. It is also one of the Chhapan Bhog served to the Lord Krishna. Besides Rajasthan, it is also famous in the adjoining states of Haryana, Delhi, Gujarat, Uttar Pradesh, and Madhya Pradesh. Ghevar is savoured by masterchef Sanjeev Kapoor, too. Ghevar made its way into the coveted MasterChef Australia when Depinder Chhibber served the sweet in audition round of Season 13.

Fried dough sweetened with jaggery

Barnyard millet pudding

Bottle gourd or opo squash sweet

A sweet porridge made with lotus seeds (fox nuts), cardamom, dried fruit

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Singori or Singauri is an Indian sweet from Kumaon division, Uttarakhand made with Khoya and wrapped in maalu leaf (Bauhinia variegata). It is similar to Kalakhand. The origin of Singori is believed to be the city of Almora in Kumaon. It is traditionally made with khoya wrapped in form of a cone with Maalu leaves. Raja Maharajas liked this dessert very much.

Sohan is a traditional Persian saffron brittle toffee made in Iran. Its ingredients consist of wheat sprout, flour, egg yolks, rose water, sugar, butter or vegetable oil, saffron, cardamom, and slivers of almond and pistachio. Sohan is originated in Qom, Iran.There are different types of Sohan including Honey Sohan, Sesame Sohan, Sohan Halwa, Almond Sohan, Sohan Gazi, Sohan Loghmeh, Butter Sohan, Sohan Pashmaki (cotton candy) and Dessert Sohan. Some people believe that when Naser al-Din Shah Qajar travelled to Qom and he was entertained with Halwa Qomi, he analogized it to a rasp (Sohan is the Persian word meaning rasp or file) which digested the food he had eaten very well.

Mattha is a beverage that originates from the Indian subcontinent. It is made from dahi (yogurt) or buttermilk mixed with spices and sugar. Plain buttermilk is also called Mattha in the Indian states of Bihar, Tripura, Uttar Pradesh, West Bengal and Bangladesh Ingredients added to buttermilk to make mattha may include mint, roasted cumin seeds, asafoetida, curry leaves, salt and sugar. Mattha may also be smoked before serving for flavour. It is generally served before or after a meal, though it can also be consumed with the meal, and it is thought to help with digestion. Mattha is similar to Chaas, which is also called chhanch or ghol, but spicier and is known as Mohi in Nepal. Lassi is a popular summer yogurt drink from India, Bangladesh and Pakistan.

Used to make a homemade liquor

Potato and tomato curry

Pigeon pea curry

Buckwheat porridge, made with buckwheat flour (choon, kwada ka ata, mandua ka atta, mandua flour), serve with gahat ki dal or phaanu

Stuffed bitter gourd, filled with spices, herbs, onion

Black soybean curry

Black lentil curry, serve with rice or flatbread

Trichosanthes cucumerina is a tropical or subtropical vine. Its variety T. cucumerina var. anguina raised for its strikingly long fruit. In Asia, it is eaten immature as a vegetable much like the summer squash and in Africa, the reddish pulp of mature snake gourd is used as an economical substitute for tomato. Common names for the cultivated variety include snake gourd[note 1], serpent gourd, chichinda padwal and Snake Tomato. Trichosanthes cucumerina is found in the wild across much of South and Southeast Asia, including India, Bangladesh, Nepal, Pakistan, Sri Lanka, Indonesia, Malaysia, Myanmar and southern China (Guangxi and Yunnan). It is also regarded as native in northern Australia. and naturalized in Florida, parts of Africa and on various islands in the Indian and Pacific Oceans.

Lentil curry

Paneer cheese curry

Kadhi chawal is a popular dish originating from India. Kadhi is prepared by mixing Curd, Besan (Chickpea Flour) and different spices. It is served with boiled rice and is very popular in Northern and Western states of India. It usually has a thick consistency and contains fritters (Pakora). Kadhi in Gujarat & Maharashtra is savoury & sometimes does not have any fritters. Fritters for Kadhi also have several varieties, they are prepared with onions, potato, spinach, etc.

Spinach and fenugreek curry

Stinging nettle greens

Horse gram lentil curry

Mushroom curry with green peas, onons, tomatoes, spices

Curried lentils and beans, named after the bhaddu pot used to soak and cook the beans

Lentil curry, serve with rice

Crushed radish and potato curry

Vegetable curry that is traditionally cooked in earthen pots and without oil, made with vegetables, beans, potatoes, eggplant, spices

Alu chat is a street food originating from the Indian subcontinent, it is popular in North India, West Bengal in Eastern India, Pakistan and also in parts of Sylhet Division of Bangladesh. It is prepared by frying potatoes in oil and adding spices and chutney. It can also be prepared with unfried boiled potatoes[citation needed] and also adding fruits along with spices, lime juice and chutney. Alu chat is mainly a street food. It can be served as a snack, a side dish or a light meal. It is made from boiled and fried cubed potatoes served with chat masala. It is a versatile dish that has many regional variations. The word alu means potatoes in Hindi and the word chat is derived from Hindi word chatna, which means tasting. Thus, alu chat means a savory potato snack.

Stir fried potatoes with spices and chili peppers

Pan-fried sliced potatoes with spices and chili powder

Fried lentil bars with ginger, garlic, chili peppers, spices, serve with chutney

Hemp seed chutney

White pea curry served with kulche flatbread (wheat flour flatbread)

Flatbread made with horse gram (brown lentil), serve with bhang ki chutney, pickles

Morus, a genus of flowering plants in the family Moraceae, consists of 19 species of deciduous trees commonly known as mulberries, growing wild and under cultivation in many temperate world regions. Generally, the genus has 64 subordinate taxa, though the three most common are referred to as white, red, and black, originating from the color of their dormant buds and not necessarily the fruit color , with numerous cultivars and some taxa currently unchecked and awaiting taxonomic scrutiny. M. alba is native to South Asia, but is widely distributed across Europe, Southern Africa, South America, and North America. M. alba is also the species most preferred by the silkworm, and is regarded as an invasive species in Brazil and the United States. The closely related genus Broussonetia is also commonly known as mulberry, notably the paper mulberry (Broussonetia papyrifera).

A kati roll is a street-food dish originating from Kolkata, West Bengal, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kati roll. In native Bengali, the word kati roughly translates to 'stick', referring to how they were originally made. In Bengal though, the delicacy is simply known as roll. Kati rolls normally contain coriander chutney, egg, and chicken but the types may vary. Internationally, specifically in parts of Canada and the United States, the kathi roll has become a popular fast food found in Indian take-out restaurants. The kati roll is said to have started its life in the Nizam Restaurant in Kolkata, a popular Mughlai eatery founded in 1932 by one Raza Hassan Saheb. There are many stories about how exactly the roll got started. Some suggest that hurried office commuters wanted something quick and portable to eat; some mention British babus who were too fastidious to make kabab. The most likely origin is probably more mundane, but in any case someone decided to roll things up at some point. Nizam enjoyed a virtual monopoly over this method of serving kababs for decades, but it eventually became commonplace in Kolkata and later spread elsewhere.

Cucumber and yogurt dip

Wheat and finger millet flatbread

Large fried flatbread stuffed with potatoes, curry, vegetables, chutney, curd, yogurt, chickpeas

Lentil and bean curry with spices and chili peppers that is thickened with rice flour, serve with rice