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Dhabdi - A staple Garhwali Green Vegetable Lunch

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Garhwali Dhabdi "Cozying Up with Dhabdi: A Heartwarming Pahadi Winter Staple As the winters set in, there's no better comfort food than Dhabdi, a traditional Pahadi dish that celebrates the season's freshest green vegetables and locally sourced ingredients. This wholesome preparation brings together an assortment of leafy greens like Pahadi palak, Rai patta, and Reddish leaves, which are carefully blanched and hand-ground into a coarse paste. The mixture is then tempered with aromatic Jakhiya seeds, cumin seeds, and asafetida, and cooked with sautéed onions, green chilies, ginger, and garlic. To add depth and texture, the dish is thickened with ground rice and served steaming hot alongside sticky Pahadi Bhaat. Indulge in the warmth and hospitality of Garhwali cuisine with every spoonful of Dhabdi. #GarhwaliFood #Uttarakhand #PahadiFood #WinterComfortFood"
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Patyud ( Gundalu ) - A traditional Garhwali delicacy

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Patyud (Gundalu) "Uncovering the Flavors of Garhwal and Kumaun: The Art of Traditional Cuisine The cuisine of the Garhwal and Kumaun regions is a testament to the resourcefulness and creativity of its people. Despite limited vegetation, the locals have mastered crafting wholesome and delicious dishes using locally grown ingredients. A perfect example of this culinary ingenuity is Patyud, also known as Gundalu or Patod. This beloved Pahadi dish showcases the innovative use of Colocasia plant leaves (Arbi) to create a mouthwatering starter, mini meal, or even full meal. What's remarkable about Garhwali cuisine is its ability to produce amazing dishes from a limited inventory of ingredients. This frugality is what makes Garhwali cuisine truly special. Let's dive into the world of Patyud and explore a simple recipe to make this delightful dish." Ingredients: Arbi Leaves                                ...
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Murrya A Himalayan Herb

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Murrya  A Himalayan herb widely used in Garhwal, Kumaun & certain parts of Himanchal Generally used as major flavouring agent in various Chutnees  and mixed with Salt to make a flavour full mix to season Fruits and Vegetables like pahadi cucumber and other locally grown citrus fruits. Also used in flavoring a traditional Garhwali dish called "Chachindu" a light bodied Curry made from buttermilk The flavour profile is a mix of Mint, Holy Basil and Chives  Other then super yummy taste it got wonderful health ben efits too - Extremely helpful in digestion. Astringent quality of this herb makes it a great Anti Acid That's why used widely in Ayurveda for preparing Medicines So if you luckily have a Pahadi neighbor, go and get yourself a plant and make your boring meals refreshing and Healthy
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Himalayan cuisine - Food from Himalayas

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Food from Himalayas The concept of Terroir in regional Himalayan cuisine Have you ever noticed the sudden increase In our appetite whenever we are here at the almighty Himalayas more specifically Garhwal and similar hill stations, we start craving for each and every food item that passes through our eyes, be it a lemony corn cob or a steaming bowl of soup. So what makes us hungry? Is it the need of some extra calories to manage our body temperature, for adjustment with cold climate and regaining what you lost in your hike toward your cottage that is 250 miters uphill from the road? Yes it do plays an important role as our body looks for arranging extra calories to maintain the body temperature for sustaining the colder climate, and to regain the extra energy lost in doing routine tasks while having fun at Himalayas. So is this a reason that makes your instant noodles yummier when you eat them here at a scenic hill station? Using the vary similar ingredients and even the s...
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