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