A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Tomatoes, before they ripen, make a great sabji.
Water chesnuts can be magically converted into a toasty warm winter evening snack.
Winter ushers in fat red chillies ideal for a exceptionlly tasty pickle.
Vidhya Pant remembers the Diwalis celebrated in her home in Shillong in the 1960s.
Who would have guessed that hemp seeds could be so tasty?
A no-onion, no-garlic potato dish for Pitru Paksha.
Yoghurt and kheera or cucumber go together beautifully in this Pahadi raita.
Pair this with bhaat or steamed rice for a simple, sumptuous meal.
Try out this drink on days when the heat is unbearable.
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