A taste of moun­tains

Seeds are used for tem­per­ing al­most all types of veg­eta­bles and cur­ries in the Garhwal re­gion

Down to Earth - - FOOD - SHALINI DHYANI

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


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