Translations:Indian cuisine/218/en

The cuisine mainly consists of food from two different sub-regions, Garhwal and Kumaon, though their basic ingredients are the same. Both Kumaoni and Garhwali styles make liberal use of ghee, lentils or pulses, vegetables and bhaat (rice). They also use badi (sun-dried urad dal balls) and mungodi (sun-dried moong dal balls) as substitutes for vegetables at times.