Bhaderwah Rajma: The Famous Red Kidney Beans of Jammu
Bhaderwah Rajma is a traditional type of red kidney bean associated with the Bhaderwah region of Jammu and Kashmir. It is grown in the Himalayan areas around the Bhaderwah Valley and is known for its distinct colour, earthy flavour and soft texture after cooking. Rajma is already a popular food...
Read moreOrganic Pure Cow Ghee: Traditional Taste, Purity & Nutrition
Organic Pure Cow Ghee is a traditional Indian dairy fat known for its rich aroma, smooth taste and wide use in Indian cooking. For many Indian families, ghee is not just a cooking ingredient. It is a part of everyday food and traditional meals. A small amount of ghee can...
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Pahadi Bhatt: A Traditional Himalayan Pulse from Uttarakhand
Pahadi Bhatt is a traditional Himalayan pulse closely connected with the food culture of Uttarakhand. Also known as Kala Bhatt in many parts of the region, this dark coloured pulse has been used in mountain kitchens for generations. Unlike regular yellow dal, Pahadi Bhatt has a dark black or deep...
Read morePahadi Bhat: A Traditional Himalayan Pulse from Uttarakhand
Pahadi Bhat: A Traditional Himalayan Pulse from Uttarakhand Pahadi Bhat is a traditional pulse from the hill regions of Uttarakhand. It is also commonly known as Black Bhat or Black Soybean. This local pulse has been a part of traditional Uttarakhand food for generations. Known for its dark colour and earthy...
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