This Pahari aloo recipe is the regional culinary gem of Uttarakhand that is simple and flavourful. It is prepared using boiled Pahari potato, red chilli powder, salt, turmeric, coriander leaves and coriander powder. It is mildly spiced and commonly eaten during festivals. One can find this dish at local restaurants too. It is best eaten with puris and raita.

This is a Pahari delicacy made using gahat, which is a very healthy lentil believed to help in removing kidney stone. This delicious soup is flavoured with local mustard, coriander and spices.

Stuffed with gahat (horse gram) paste, these chapattis are made with wheat flour and are delicious, nutritious and very filling. It's a staple Garwali breakfast dish and can be consumed for lunch or dinner.

Urad-dal-ke-pakode is the perfect delicacy to enjoy in the chilly weather of Mussoorie. It is a deep fried dumpling dish made with urad dal (lentil) and spices, and tastes best when served with tomato sauce or green chutney.

Gahat (Kulath) Rasmi Badi (Kofta) is a nutritious dish prepared by making a rough paste of overnight soaked gahat dal (lentil) which is later mixed with spices and chopped green chilies.

Chainsoo is a delightful pahari recipe that is made using kali ( black ) dal. With an abundance of spices, this dal emanates an awesome sharp fragrance of spices and is quite nutritious.