Recipes from Kumaun, Uttarakhand
Posted: Mon Mar 30, 2009 5:34 amuttarakhand is known for its natural beauty, various weather condition, bio diversity, different plants, hurbs, spices etc. Uttarakhand cuisine makes good use of local hurbs and spices as taste, jamboo(Allium stracheyi) Gandrayani (Angelica glauca) Jakhiya(Cleome Viscose).
Bhangeera til alsi are used for Chutneys.
Wide range of pulses, all time favourite Chudkani Bhatwani and Thatwani are pre prepared in iron kadhai using pulses
Bhangeera til alsi are used for Chutneys.
Wide range of pulses, all time favourite Chudkani Bhatwani and Thatwani are pre prepared in iron kadhai using pulses