Jim Corbett National Park, established in 1936, captivates visitors with its lush green forests and flowing rivers, offering a sense of majesty and wonder. This park, nestled between the Lesser Himalayas and the Shivaliks, is a haven for nature enthusiasts and home to over 650 species of mammals and reptiles. It provides a unique glimpse into the lives of its resident Bengal tigers, with around 200 inhabiting the forest. Beyond its rich wildlife, Jim Corbett is also celebrated for its local food and cuisine. The cuisine in Jim Corbett is deeply influenced by the culinary traditions of the Kumaon and Garhwal regions of Uttarakhand. Characterised by its simplicity, nutrition, and predominantly vegetarian nature, the food here aligns with the dietary habits of the local Hindu communities. Staples include grains like rice and wheat, pulses, leafy vegetables, and an array of herbs and spices that impart unique flavours. Reflecting the straightforward and economical lifestyle of the hill folk, the cuisine extensively uses dairy products such as milk, ghee (clarified butter), and paneer (a type of cottage cheese). The hallmark of Kumaoni cuisine, prominent in Uttarakhand and at the heart of Corbett, is the use of locally grown produce and the minimal use of overly spicy ingredients.

The food in this region also reflects the simplicity and frugality of the hill folk. Dairy products like milk, ghee (clarified butter), and paneer (a type of cottage cheese) are extensively used in cooking. The use of locally grown produce and the absence of overly spicy dishes is a hallmark of the Kumaoni cuisine, which stands out in Uttarakhand, and by extension in the heartland of Corbett.

Popular Delicacies of Kumaon : Treat your taste buds with the mouthwatering Kumaoni dishes after treating your eyes to the majestic sight of the Bengal Tigers while on a safari at Jim Corbett National Park.

Kafuli Kumaoni cuisine has a unique knack for turning simple ingredients into delectable dishes. Being one such instance, Kafuli is a delightful blend of green leafy vegetables such as spinach and fenugreek leaves, further enhancing the flavour by sprinkling local spices and rice powder. This nutritious and flavorful dish is a favourite among locals and is popularly regarded as the State Food of Uttarakhand.

Aloo ke Gutke Pahari Aloo, a signature dish of the Kumaon region, is traditionally enjoyed during the festival of Holi but is savoured throughout the year. This flavorful and vibrant dish features fried potatoes tossed with a medley of basic spices and sliced boiled potatoes. Known locally as “Pahari aloo,” these potatoes from the Himalayan region boast a distinctive and robust flavour unlike those grown in the plains.

Bhaang ki Chutney A renowned delicacy in Kumaon, this chutney features bhaang (hemp) seeds as its key ingredient. A staple accompaniment in Kumaoni households, this spicy and tangy chutney serves as a flavorful condiment, enhancing the taste of various dishes. Contrary to popular belief, the hemp seeds used in this chutney do not possess any psychoactive properties, unlike the leaves.

Kaapa Known locally as ‘Palak ka Kaapa,’ this nutritious spinach gravy is both simple and quick to prepare. Unlike traditional methods that often result in nutrient loss due to overcooking, Kaapa retains the vibrant green color and nutritional value of spinach by cooking it for a shorter duration. To achieve the perfect consistency, rice flour is blended with water and added to the mixture, creating a thick and flavorful gravy. Best served alongside a piping hot bowl of rice, Palak ka Kaapa is a popular dish enjoyed throughout the year, although it is particularly cherished during the winter months when Pahadi spinach is in season.

Bhatt ki Churkani Named after its main ingredient, Bhatt ki Churkani features black soybeans, a staple crop of the Kumaon region in Uttarakhand. Despite its simplicity, this dish boasts a wealth of nutrients and is easy to prepare. The black soybeans are combined with rice flour, ginger-garlic paste, and a selection of basic spices such as turmeric, salt, and red chilli powder. Garnished with fresh coriander, Bhatt ki Churkani pairs perfectly with a serving of rice. Among the people of Kumaon, black soybeans hold a special place, as they feature prominently in various traditional dishes.

Chainsoo Kumaoni cuisine stands out for its nutritional value, offering a rich source of fibre and proteins. Among its many delicacies, Chainsoo stands out as a flavorful dish prepared using roasted black gram dal, seasoned with an array of herbs and spices. This hearty dal is commonly savoured alongside steamed rice by the locals.

Dubuk, a traditional dish hailing from the heart of Uttarakhand’s Garhwal region, is also known as Dubke. This authentic lentil soup features Gahat/Kulthi (Horse gram) or Bhatt (black soybeans) as its primary ingredients. However, it offers versatility, as it can be prepared using various lentils/beans such as Arhar, Chana, and Moong. The recipe also includes a blend of aromatic spices like cumin, fenugreek seeds, onion, asafoetida (Hing), along with staples like turmeric and red chilli powder, garlic, and more. Dubuk is a cherished winter delicacy in the foothills, typically served alongside steamed rice or roti, though it’s often preferred with rice.