Blog

What Is the Pahadi Topi? The Pahadi Topi is a traditional flat cap worn by men across the hill districts of Uttarakhand — particularly...

What Is Chuk? Chuk is a traditional souring agent from Uttarakhand, made by slow-cooking and reducing the juice of hill lemons — small, intensely...

What Is Pahadi Rajma? Rajma — kidney beans — needs no introduction in Indian kitchens. But Pahadi Rajma, grown in the high-altitude villages of...

What Is Jakhiya? Jakhiya (Cleome viscosa) is a wild seed harvested from the foothills and mid-hills of Uttarakhand, particularly in the Garhwal and Kumaon...

If there's one ingredient that defines the soul of Kumaoni cooking, it's Bhatt Dal — the small, dark black soybean grown in the high-altitude...

What Is Gahat Dal? Gahat Dal — called horse gram in English and kulthi in Hindi — is a small, reddish-brown pulse that grows...

Turmeric, or Haldi, is not just a spice in Indian kitchens—it’s a golden remedy passed down for generations. But did you know that Pahadi...

In a world leaning toward wholesome and organic living, Kumaon Foods’ Himalayan Red Rice stands as a symbol of ancient nutrition and sustainable farming....