How to Identify Pure Cow Desi Ghee: 7 Simple Tests at Home
Cow desi ghee has been a part of Indian food for many years. It is used in homes across India. People add ghee to roti and dal. It is also used in rice khichdi sweets and many traditional dishes. Many people like cow desi ghee because of its natural taste...
Read more
Jakhiya Seeds: The Traditional Uttarakhand Spice, Uses, Taste & Benefits
Jakhiya Seeds may not be as familiar as jeera or mustard seeds, but in the kitchens of Uttarakhand, they have long had their own place. These tiny seeds are traditionally used for tempering vegetables and other everyday dishes, where they add a distinctive aroma and a pleasantly crunchy texture. For...
Read more
Gahat Dal: What It Is, Benefits, Nutrition & Uttarakhand Recipes
Gahat Dal is a traditional pulse widely associated with the food culture of Uttarakhand and other parts of India. Also known as horse gram, and commonly called Kulthi or Kulath in different regions, it is a small, hardy legume used in dals, soups, curries and several regional dishes. In Uttarakhand,...
Read more
10 Amazing Benefits of Cow Desi Ghee You Should Know
Cow desi ghee is a popular food in Indian homes. It has been used for many years in traditional Indian cooking. People use ghee with roti dal rice and khichdi. It is also used in many Indian sweets. Ghee is known for its rich taste and natural aroma. But...
Read moreBhaderwah 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...
Read more
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...
Read more