Type of food eaten by garhwali

Urad pakora, poori, kaddu ki bhujji, and alu tamatar ka jhol are some of the traditional Garhwali foods. Alu tamatar ka jhol is a rich preparation made with ghee, potatoes, tomatoes, onions, and spices. One of the traditional non-vegetarian preparations is the kachmauli, where a goat is smoked in open fire with leaves and seasoned. The bal mithai and singhori are traditional sweets of this region. The bal mithai is like a chocolate fudge coated with sugar balls. The singhori is a milk-based sweet that is wrapped in a leaf.
he Garhwali cuisine mostly includes cereals, lentils and pulses, which are a rich source of protein and, hence, highly nutritious. The mustard oil used in cooking is known to be good for the heart. It reduces cholesterol levels and is also rich in omega-3 fatty acid, along with antioxidant properties. Based on the nutritious ingredients and a healthy cooking medium, the Garhwali food is  considered to be healthy and nourishing.
Mandua roti made with millet flour or bhari roti which is a thick roti with dal stuffing are commonly had for breakfast. Dishes made of rice and dal along with accompaniments such as chutney or pickle are everyday meals. Seasonal leafy green vegetables are also preferred. Dal dishes made with toor, masoor, urad, and channa dal serve as side dishes. Dishes like chainsoo, bhatwani, kafuli, jholi, and phaanu are some of the side dishes served with rice. While the kafuli is a thick gravy preparation made with spinach leaves, the phaanu is a spicy dal .