To begin with,
What's Jakheeya?
It's a nutty-crunchy mustard-like spice for tempering daals and veggies. It's indigenous to our Garhwal so it has got significant mention in garhwali cuisine.
And Jhangora?
Jhangora needs no introduction ! It's a millet grown in Uttarakhand region. It's nutritious and packed with minerals and vitamins.
Why these two?
Just like that ! No well-thought-of reasons.
Who are we?
We are kuriyal daughters and daughters-in-law from Uttarakhand. This blog is to learn, teach, share, exchange, chronicle and above all, revive and relish the dishes which some of us shamefully remained averse to. It's also an effort to learn other cuisine with equal zeal and zest !
So?
We can't claim to be food experts, (some of us can fit the bill very aptly though), but will try to do full justice to our "collective-culinary-escapade" and consequently cook, connect, chat and catch up with one another.
What's Jakheeya?
It's a nutty-crunchy mustard-like spice for tempering daals and veggies. It's indigenous to our Garhwal so it has got significant mention in garhwali cuisine.
And Jhangora?
Jhangora needs no introduction ! It's a millet grown in Uttarakhand region. It's nutritious and packed with minerals and vitamins.
Why these two?
Just like that ! No well-thought-of reasons.
Who are we?
We are kuriyal daughters and daughters-in-law from Uttarakhand. This blog is to learn, teach, share, exchange, chronicle and above all, revive and relish the dishes which some of us shamefully remained averse to. It's also an effort to learn other cuisine with equal zeal and zest !
So?
We can't claim to be food experts, (some of us can fit the bill very aptly though), but will try to do full justice to our "collective-culinary-escapade" and consequently cook, connect, chat and catch up with one another.
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