A taste of mountains
Seeds are used for tempering almost all types of vegetables and curries in the Garhwal region
Asatisfied my taste FTER HAVING buds with a variety of spicy and not-so-spicy foods, I can say that Garhwali food is undeniably tasty.The delicacies do not require elaborate cooking procedures and have the right mix of farm-fresh ingredients and relatively less known spices. Mostly, the delicacies are not available in urban eating joints, even in Garhwal. If one wants to taste authentic recipes,one has to plan a trip to Uttarakhand and look for home-stay options rather than commercial establishments.
Spices such as jakhiya ( Cleome viscose), faran ( Allium stracheyi), choru ( Angelica glauca), dolu ( Rheum austral) and chippi ( Pleurospermum angelicoides) are sometimes used in Garwhali dishes and can leave an exotic feel on the taste buds. Jakhiya is primarily used for tempering while faran, choru, dolu and chippi are used in preparing spices and other add-ons.
Jakhiya seeds are preferred over cumin and mustard in Garhwali delicacies
PHOTOGRAPHS: SHALINI DHYANI