A Taste of The Hills: Food Recipes from Rishikesh

A Taste of The Hills: Food Recipes from Rishikesh

Bring home a slice of Uttarakhand with these recipes from Rishikesh.


Bhatt Ki Churkani

Serves: 2

Prep time; 20 minutes

Cooking time: 45 minutes

Calorie count: 250 calories (per serving)



30 g rice flour

10 g garlic, chopped

½ tsp jakhiya

½ tsp turmeric powder

Salt, to taste

½ tsp red chilli powder

1 tsp coriander powder

1-litre water

100 g black soya bean

15 ml mustard oil

To garnish:

3 fied red chillies

6 tsp coriander leaves, chopped



  1. Heat 5 ml of oil in an iron wok over medium-high flame. Add the soya beans and roast until brown. Set aside.
  2. Bring the water to a boil. Add the tumeric, red chilli and coriander powders. Add the soya beans and boil till they are cooked through. 
  3. Heat the remaining oil in a large pan. Add the garlic and jakhariya and fry well.
  4. Add the rice flour and mix well.
  5. Stir in the cooked black soya bean and salt. Mix again.
  6. Garnish with fried red chillies and chopped coriander and serve.

Tip: For more flavour, temper with the Munsiyari Jambo herb.


Pahadi Raita

Serves: 2

Prep time: 20 minutes

Calorie count: 102 calories (per serving)



½ cup pomegranate seeds

1 tsp coriander leaves, chopped

Salt, to taste

150 g yoghurt

2 g turmeric powder

5 g green chillies, chopped

5 g mustard seeds

100 g cucumber, grated



  1. Squeeze the grated cucumber to remove the excess water. Set aside.
  2. Grind the mustard seeds into a paste with a mortar and a pestle, add the green chillies and turmeric and grind again.
  3. Add the paste, salt and cucumber to the yoghurt.
  4. Garnish with pomegranate seeds and coriander leaves.
  5. Chill until ready to serve.

Tip: Chill the raita overnight for better flavour.


Kumaoni Bada

Serves: 2

Prep time: 10 minutes + 2 hours soaking time

Cooking time: 10 minutes

Calorie count: 445 calories (per serving)



500 ml oil

20 g sesame seeds

Salt, to taste

2 g asafoetida

5 g green chillies, chopped

150 g split white urad dal



  1. Soak the split white urad dal for at least two hours. Strain and grind to a rough paste.
  2. Add the salt, asafoetida, and green chillies. Shape into badas, flat with a hole in the centre, like medu vadas.
  3. Roll gently in the sesame seeds to coat.
  4. Heat the oil in a frying pan over a medium-high flame, and deep fry the badas. Remove, drain on kitchen paper towels, and serve hot.

Tip: Wet your hands a little before forming the badas.


Related Read: Healthy Recipes From Central and North India