The villages of Uttarakhand have always followed a different kind of calendar. It is not just the calendar hanging on the wall. Instead, it is a calendar made by nature itself. The blooming of Buransh flowers, the arrival of the first monsoon clouds, the melting snow on the Himalayan peaks, and the songs of birds all tell farmers when to prepare their fields, sow seeds, or harvest crops.
When people talk about Himalayan food, they often think about dishes like Chainsoo, Kafuli or Mandua ki Roti. However, the forests of the Himalayas have always been another important source of food for mountain communities. Every season brings its own gift, and one such gift is Linguda, a wild vegetable that appears with the arrival of the monsoon.
When we talk about the traditional food of Uttarakhand, names like Kafuli, Phanu, Jhangore Ki Kheer, Dubuk and Arsa often come to mind. However, there is one dish that perfectly represents the wisdom of Himalayan villages – Chainsoo (चैंसू).This thick and smoky curry made from roasted urad dal has been a part of Garhwali kitchens for generations. It is not just a food item. It is a reflection of mountain life, local farming practices, and the nutritional knowledge of our ancestors.
Every region of Uttarakhand celebrates Makar Sankranti in its own way. In Kumaon, the festival is widely known as Uttarayani, while many parts of Garhwal celebrate it with traditional foods and local customs. However, in the villages around Joshimath, this festival has another unique identity. Here, many people know it simply as Chunya.
Every year, as soon as the first rains arrive in Uttarakhand, many people assume that the monsoon has reached the state. Social media also gets filled with posts saying, “Monsoon has arrived in the mountains.” However, in many cases, what people see is actually pre-monsoon rain, not the monsoon itself.