A Taste of the Hills In Garhwal’s quiet mountain hamlets, where food is simple but powerful, the bhang chicken curry stands as a testament to the ingenuity of highland kitchens. Made without tomatoes, turmeric, or heavy spice blends, this dish sings with the flavour of fresh chicken, earthy bhang seeds, and the unmistable pungency of […]
Bhang’s Benediction: Garhwali Bhang Chicken Curry Read More »
Gathering Ingredients(Serves 4-6): Pahadi Chicken Curry For the Marinade: 800 g chicken (cut into pieces, bone-in for richer flavour) 1 tablespoon ginger-garlic paste 1/2 teaspoon turmeric powder Salt, to taste Juice of 1 lemon For the Curry: 3 large onions, thinly sliced 3 cloves garlic, minced 1-inch piece ginger, finely chopped 2 tomatoes, chopped (or
The Legacy of the Mountain Flame: Pahadi Chicken Curry Recipe Read More »
When most people hear the word bhang, their minds instantly leap to Holi celebrations, intoxicating thandai, and loud, colourful revelry. But in the hills of Uttarakhand, bhang — the seeds of the cannabis plant — holds a surprisingly dignified place in traditional cuisine. Yes, you heard that right — bhang isn’t just for festive
Bhang on Your Plate: Uttarakhand’s Unusual Culinary Ingredient Read More »
Sichuan Fiery Lotus Stew In the mist-wreathed mountains of Sichuan, where bamboo forests sway in secret and mountain streams murmur ancient verses, there lived a legend of the Fiery Lotus. It was said that deep in a hidden pool nestled among the cliffs, a single lotus bloomed once every hundred years. Its petals glowed like
The Legend of the Fiery Lotus: Sichuan Read More »
Fakes Soupa Gathering Ingredients (Serves 4–6): Lentils: 1 cup brown lentils, rinsed Aromatics: 1 large onion, finely chopped 2 garlic cloves, minced 1 large carrot, diced Optional: 1 celery stalk, diced Tomatoes: 2–3 fresh tomatoes, chopped or 1 can (400 g) diced tomatoes Herbs & Spices: 1 bay leaf 1 teaspoon dried oregano Salt and freshly
Fakes Soupa – The Gift of the Lentils Read More »
A Folk Tale of Togetherness In a small, weathered village nestled amid rolling fields and winding country lanes, the people faced a harsh season that left many hearts heavy and tables bare. One bitter autumn, after a storm had scattered neighbours far and wide, an old farmer named Yannis gathered what little he had
The Farmer’s Reunion Stew Read More »
In the rugged, misty slopes of Uttarakhand, where every breeze sings the ancient lore of the mountains, there is a dish known as Chainsoo. It is made from humble black gram—roasted until its spirit is awakened, releasing a deep, smoky aroma that fills the heart and hearth. The original Hearthkeeper discovered that by roasting these
Chainsoo: The Mountain’s Silent Song Read More »
Here are some detailed tips and tricks to elevate your mutton biryani and bring out its rich, layered flavours, inspired by the spirit of our origin tale: Marination is Key: Time and Depth: Marinate the mutton (and offal if using) for at least 2–4 hours, or overnight. This allows the meat to absorb the yogurt,
Tips & Tricks: Biryani Read More »
The Hearthkeeper’s guide to Bhatt ki Dal (this recipe makes four decent sized portions) Gathering ingredients: Bhatt (Black Soybeans): 1 cup, soaked overnight Water: 4 cups or enough to cover the beans generously) Onion: 1 medium, finely chopped Garlic: 3-4 cloves, minced Knob of Ginger: minced Tomato: 1 large, chopped (optional ingredient) Green chillies: 2-3,
Bhatt ki Dal: Whispering Beans of the Hills Read More »
This sacred elixir was central to the Eleusinian Mysteries—a set of religious rites held in honour of Demeter and Persephone—and has inspired both scholarly reconstructions and enduring legends. The mysteries were based on a Bronze Age agrarian cult and are considered the most famous of the secret religious rites of ancient Greece. The Lore Behind
Kykeon: The Sacred Elixir Read More »