Indigenous food of Uttarakhand: A bridge between health and heritage
DOI:
https://doi.org/10.64171/JSRD.5.S1.37-44Keywords:
Cuisine, Uttarakhand, Millets, Therapeutic value, Traditional food knowledge, Food and nutritional security, Indigenous foods, Functional foods, Himalayan biodiversityAbstract
Uttarakhand, a Himalayan state of India, is endowed with unique agro-climatic conditions that support exceptional crop diversity. The region is a natural repository of traditional cereals, millets, coarse grains, green leafy vegetables, pulses, and a wide range of seasonal fruits and vegetables. These locally available agri-products form the foundation of Uttarakhand's traditional cuisine, which is rich not only in macronutrients and micronutrients but also in bioactive compounds with significant medicinal and therapeutic properties. Such indigenous foods plays vital role in preventing lifestyle diseases, boost immunity, supporting overall well-being. According to NFHS-5 (2019–21), Uttarakhand has shown a positive decline in child stunting by more than six percentage points compared to NFHS-4, suggesting that sustained reliance on traditional, nutrient-dense foods may have contributed to improved nutrition outcomes. However, rapid modernisation, urbanisation, and exposure to global food trends have caused a shift away from culinary heritage. Inclination towards western culture and ultra-processed food habits, often due to inadequate awareness regarding nutritional, ecological, and cultural value of their traditional foods. This transition poses a risk to both nutritional security and the preservation of cultural heritage. The present review aims to explore the rich traditional cuisine of Uttarakhand and highlight its health benefits, with special emphasis on millets, coarse grains, uncommon seeds, indigenous fruits and vegetables, and native pulses, which act as powerhouses of essential nutrients and are critical for achieving long-term food and nutritional security in the present study. The review also focus on the of traditional food knowledge systems such as eating according to season and time, the choice of foods suitable for the cold Himalayan climate, culinary practices followed during festivals, rituals, and agricultural cycles. These food traditions not only support physiological health but also strengthen social cohesion, as traditional dishes often serve as a medium for community bonding, celebrations, and intergenerational knowledge transfer.
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