Kumaon

Places to visit in Kumaon

Kumaon at a glance:

Coordinates: 29.2794° N, 79.4704° E

State: Uttarakhand

Kumaon is a district of Uttarakhand state. The headquarters is at Nainital. Nainital District is located in Kumaon Division and is bounded on the north by the Almora District and the south by the Udham Singh Nagar District.

How to reach Kumaon:

By Air :

The nearest airport is Dehradun Airport. Cabs are available from there.

By Rail :

The nearest railway station is located at a distance of 34 km at Kathgodham, it enjoys good connectivity with all the important places such as Delhi, Kolkata, and Lucknow.

By Road :

Kumaon is well connected via roadways.

Places to visit in Kumaon:

Jim Corbett National Park: 

Source : Wikipedia

The Jim Corbett National Park is a popular haunt for the youth from neighbouring metropolitan cities and towns alike for its unique stay facilities, and housing the famous endangered species; the Indian Bengal Tiger. It is also known for having a book written after these predators by the author Jim Corbett, named ‘The Man Eaters of Kumaon’.

Book your trip to Jim Corbett national park here.

Nanda Devi Temple:

Source : https://www.templepurohit.com

In the Kumaoni culture, everything always relates to monumental in the city with Gods. There is a huge culture of deity worship, and the number of those deities can be dizzying.

Narayan Ashram:

Source : https://www.inspirock.com

Imagine Zen, nature, culture, and a book club meeting for an early brunch in the hills. Now imagine you joining them. This is the only perfect way to describe a visit to the Narayan Ashram.

Book your short trip to Nainital from Delhi here.

Panchachuli Glacier:

Source : https://www.inspirock.com

A trekker’s paradise, the Panchachuli Glacier can be reached by a 40 km trek from Soba. This trek is different and unique and the track is outlined by snow-capped mountains and lush green alpine meadows.

Book your weekend trip to Nainital and Kausani from Delhi here.

What to eat in Kumaon:

Kumaoni cuisine is simple, with minimal spices, but the method of preparation is very different and adds to the flavour of the raw ingredients by simmering on a slow flame and letting the food stew in its juices. A local cuisine called ‘dubke’ and is prepared by mashing the gram into a paste and cooking it on a simmering flame. A particular type of lentil, called ‘gauhat’, is fried in clarified butter or ghee and cooked in curry, the dish is known as ‘chudkaani’. Rice is a staple of the Kumaoni cuisine, and a combination of rice and local lentils is extremely popular. Another cereal important to the Kumaoni cuisine is ‘mandua’, which is ground into a fine flour, and cooked like normal wheat flour into chapattis. The flour of mandua is particularly good for the body, because of its intrinsically warm nature.  A few formal dining options are the Neelkanth Family Restaurant, Rituraj, Kiran Restaurant and Anupam Restaurant. Most of these are just a few years old, owing to the sudden influx of tourists. Regional food is available at all these places. Alcohol is a must for the locals because of the dropping temperatures, but not imperative for everyone.

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