Facilities at Nag Tibba Trek  :

Nutritious, High Calorie Vegetarian Garhwali Food
Horse Riding
Garhwali Traditional Music with Dhol-Damaun
ATM, Medical Facility
Camping Tents, Kitchen tents, Dining Tent and Sleeping bags (Holofill) and Carry mats
Guide, Cook and Camp helpers
Tented Accommodation (3-5 people in each tent)

We offer Garhwali Dishes at Nag Tibba

Garhwali food is simple to prepare but it is undeniably tasty. Full of diverse flavours, colours and ingredients, Garhwali cuisine is not spicy keeping in mind the hard working nature of the locals and the harsh winters. It is believed that people of Garhwal – known as Dev Bhoomi – are descendants of Indo-Aryans and Indo-Iranians. This is the reason they have a mixed food culture and equal varieties of vegetarian and non-vegetarian dishes.


Aalu ka Jhol

Here is an all time favourite for the people of Uttarakhand and you ask why, because it is simple to make and scrumptious to savour. The entire preparation takes less than 15 minutes, so it is one of those dishes that one can abide by when either too tired or lazy to cook. Just boil some potatoes, prepare a simple onion and tomato curry and leave the potatoes in it to cook over slow fire and the result is wellsurprising!



It is a dish that almost all Pahadis swear by in Uttarakhand. Well, if you ask me, I can have this every single day without complainingit is that exotic! Made from spinach and fenugreek leafs and cooked in an iron kadhai, kafuli is complimented by hot steaming rice. The gravy for this dish is prepared by adding rice or wheat flour paste along with water.


Aalu ke Gutke

This particular dish can be spotted at every festival, birthday, restaurant and house (with invited guests) in Kumaon region. Infact it will not be an exaggeration if it can be declared the regional food! Coupled with Pooris, Bhang ki Chutney and Kumaoni Raita, Aaloo Gutuk is a food for soul. Let me tell you this, each household in Kumaon has its own recipe for making Aaloo Gutuk and I have to confess that none of them fail. Basically prepared by boiled potatoes and garnished by red chillies and coriander, this dish in Kumaon is a must try.


Raita (Kumaoni)

Like Bhang ki Chutney, Kumaoni Raita accompanies just about everything in the Kumaoni cuisine. Prepared from curd, turmeric, grated cucumber, green chillies and the mustard seeds, this side dish is the best invention after WHEEL! The taste of mustard lingers long on your tongue; whereas the goodness of curd and cucumber becomes an asset for your digestion system


Arsa (Tye of Garhwali Sweet)

Those with sweet tooth are going to love this. Well, honestly this can be the Pahadi version of Pua (another sweet item made in many North Indian states). What makes Arsa different from Pua is the use of jaggery and curd in it. Once prepared these soft round balls can be munched during tea time or as a dessert after meals. These sweet balls seem to melt in mouth and the flavour of jaggery and curd is so prominent that once eaten, you wouldnt forget the taste for long.



This one is a complex dish as it requires more efforts than other dishes in Uttarakhand. Phanoo is basically a preparation made by mixing different lentils (including the special Gahat) that are soaked in water overnight.  It is basically a soupy dish that goes best with steaming white rice. Phaanu is an excellent lunch option especially in winter in the Garhwal region of Uttarakhand.



Accompanying Phaanu is Baadi, which is made of Buck wheat flour (Mandua flour). It is a simple dish, yet it has a very nice taste. Its quick preparation and nutrients value makes it a popular food item in Garhwal region. Just boil water, add some buck wheat and ghee and there you have it, a yummilious preparation right from the kitchen of Garhwal.


Kandali ka Saag

For those who have been to Uttarakhand, you very well know Sisun AKA Bichhu Ghas. Yes, the same BADASS plant that once touched can give you itch and rashes for couple of hours. And people from Uttarakhand associate this plant with childhood whipping (yes, we all had our moments!). But, what will fascinate you is the fact that Sisun is edible (I would like to call it vengeance.LOL).



High in protein, Rus/Thhatwani is another creation coming straight from Kumaons kitchen. Prepared by mixed lentils stock and rice paste, this delicacy is best served with steaming hot rice. Basically to prepare this dish, several lentils are boiled and later the lentils are separated from the stock. Fine rice paste is then added to the stock and it is served with rice.



If I have to pick one dish from Uttarakhand that I can call best then it will be Dubuk. What makes me and couple of others a fan of this dish is its indescribable taste. Subtle in taste and good for stomach, Dubuk is best served with plain rice, Bhang ki Chutney and Muli thechwa (crushed raddish). The main ingredient of Dubuk is either Bhat ki Dal, Gahat ki Dal or Arhar ki Dal, which is converted into a fine paste and then cooked in an iron kadhai over slow fire. The taste ladies and gentlemen is unbeatable! The best time to eat Dubuk would be winter; however, if you are a Dubuk lover like me, you can have it any day of the year!


Bhang ki Chatni

Now this one is a real scene stealer when it comes to enhancing the taste of the cuisine of Uttarakhand. The fresh aroma and the tangy tamarind taste can stay on your tongue for quite a long time. Made from Hemp Seeds that has an irresistible aroma; cumin seeds, garlic leaves; tamarind and salt, this simple chutney compliments any dish made in Uttarakhand.


Jhangora ki Kheer

Our Garhwal kitchen has a preparation for you too and it is called Jhangore ki Kheer. Jhangora is type of millet and is the main ingredient of this dessert item. This sweet dish of Uttarakhand has the goodness of milk, cashews and raisins. This particular dessert is known for its rich texture and a taste that one cannot easily forget. High in nutrients and taste this is a must try after a heavy course of Garhwali cuisine.

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