11 Local Dishes to Try in Almora That’ll Surprise Your Taste Buds

(A Foodie’s Journey Through the Heart of Kumaon)

The first time I stepped into a tiny, almost hidden dhaba in Almora, I wasn’t looking for anything fancy. Just something warm, something comforting. What landed on my plate was Bhaang ki Chutney—nutty, tangy, a little fiery—and I remember pausing mid-bite, wondering, “Why has no one ever told me about this before?”

That’s the story of food in Almora. It doesn’t scream for attention. It invites you to sit, taste, and then leaves you wondering why more people aren’t shouting about it from rooftops.

In this article, you will learn...

• The real food gems that originated from Almora

• Unique backstories and cultural roots of each dish

• Where to find the most authentic versions locally

• Why Almora’s cuisine is unlike anything you’ve ever tasted

• Bonus tips for food lovers traveling to Uttarakhand

  
  

  

  
  

1. Bhaang Ki Chutney – The Unexpected Kick

This isn’t your everyday side dip. Made from roasted hemp seeds, coriander, and local spices, Bhaang ki Chutney adds a pungent punch to any thali. But what makes it special in Almora is how it's hand-ground on stone slabs in village kitchens, giving it an earthy grit you’ll crave later.

2. Aloo Ke Gutke – The Everyday Hero

You’ll find this everywhere in Kumaon, but Almora's version is something else. Cooked with mustard oil, red chili, and jakhya seeds (a Himalayan herb), it’s often served with bhang chutney or just savored solo with tea at sunset.

3. Bal Mithai – Chocolate Before It Was Cool

Bal Mithai is Almora’s pride. Think: dark khoya fudge coated in tiny white sugar balls. Invented by the locals over a century ago, it’s a dessert with legacy. Only in Almora can you get the original recipe from shops like Khim Singh Mohan Singh (founded in 1895).

4. Singori – A Leaf-Wrapped Secret

At first glance, Singori looks too pretty to eat. Wrapped in the green leaf of the maalu plant, this sweet is made of roasted khoya and cardamom. It's not just a treat—it’s tradition handed over in edible origami.

5. Dubuk – Comfort in a Bowl

Picture this: a winter night, a wooden home in Almora, and a steaming bowl of Dubuk. Made from ground pulses like bhatt (black soybean), it’s slow-cooked to a thick consistency, then paired with rice. Locals call it “the dish that warms your bones.”

6. Jholi – Sour, Spicy, Satisfying

Tamarind, yogurt, and gram flour come together to form Jholi, a tangy gravy that cuts through the chill of mountain air. Pair it with steamed rice and you’ve got a bowl of pure comfort—especially in monsoon season.

7. Chainsoo – Earthy and Rich

This roasted black gram curry is known for its deep, smoky flavor. Locals in Almora believe Chainsoo strengthens immunity—something they’ve practiced long before modern wellness fads caught up. It’s rich, filling, and served with a kind of quiet pride.

8. Arsa – The Festival Sweet

Arsa is made during festivals and weddings, often as a parting gift. Deep-fried and dipped in jaggery syrup, its origins go back to Kumaon’s royal kitchens. In Almora, elderly women still whisper family secrets about getting the batter “just right.”

9. Rus – A Pot of Heritage

This one’s slow food in every sense. Rus is a soupy mix of several lentils—soaked overnight, stone-ground, and simmered till they melt into one another. Served with rice and ghee, it's deeply rooted in Almora’s culinary rhythm.

10. Madua Roti – Grain of the Ancestors

Made from finger millet (madua), this roti is dense, slightly nutty, and packed with nutrients. In Almora, you’ll often find it paired with ghee and a spicy sabzi—nothing fancy, but it feels like home.

11. Gahat Ke Parathe – The Forgotten Breakfast

Filled with cooked horse gram and spices, these parathas are Almora’s power breakfast. High in protein and difficult to digest unless cooked right (which locals do), they’re an energizing, no-nonsense start to a mountain day.

Where to Try These in Almora:

• Khim Singh Mohan Singh (for Bal Mithai & Singori)

• Lali’s Eatery, Mall Road (for Aloo Ke Gutke & Dubuk)

• Local homes via guided food tours – ask around or use platforms like NotOnMap or Authenticook for local food experiences.

  
  

Did You Know?

Many of these dishes—like Dubuk and Chainsoo—aren’t on restaurant menus. They’re home food. Passed down generations, cooked on wood stoves, and shared over stories. That’s why the best way to taste Almora is through its kitchens, not its cafes.

“Food is memory. And Almora? It’s a memory waiting to happen.”– A traveler I met on a foggy morning in Kasardevi, still eating Singori for breakfast

Every dish you taste in Almora holds a story of land, labor, and legacy. From the spicy punch of Bhaang ki Chutney to the quiet sweetness of Arsa, this isn’t just cuisine—it’s history served on a plate.

So, when you visit Almora, don’t just look at the hills. Taste them.

If this article made you crave or smile—share it with someone who loves discovering flavors.

The next great dish you try might just be tucked in a leaf on a Himalayan street.