Kurbe

Kurbe refers to a traditional dish from the Kumaon region of Uttarakhand, India. It is a simple yet flavorful preparation, often made with local greens and grains. The exact ingredients can vary depending on the season and the specific family's recipe, but common components include mustard leaves (sarson), spinach, or other seasonal leafy vegetables. These greens are typically cooked with a tempering of ginger, garlic, and sometimes chilies to impart a pungent aroma and taste.

The staple grain often used in kurbe is either wheat or rice. It can be cooked separately and mixed with the greens, or the greens can be added to a simmering grain base. The dish is generally prepared in a straightforward manner, often steamed or boiled, to preserve the natural flavors of the ingredients. It is a hearty and nutritious meal, considered a staple in the Kumaoni diet, providing essential vitamins and fiber. Kurbe is usually served hot, often accompanied by other regional dishes like roti or rice. Its preparation reflects the agricultural practices and culinary heritage of the Kumaon hills, emphasizing local produce and simple cooking techniques.