(A dish of mourning, memory, and gentle return) The Tale In Zoroastrian tradition, when a soul leaves the world, it is honoured not in noise, but in quiet fire. For three days, silence is kept. Prayers are whispered. And no meat is cooked, no spices bloom in oil. The hearth rests. On the fourth […]
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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 »
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
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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
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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
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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
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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 »
The Hearthkeeper’s Guide to Piti Soup Gathering Ingredients (Serves 4–6): Lamb (or Mutton): 500 grams, cut into chunks Dried Chickpeas: 1 cup (soaked overnight, then drained) Large Onion: 1, coarsely chopped Garlic: 3 cloves, minced Carrots: 2 medium, cut into thick rounds Tomato: 1 large, roughly chopped Dried Lemon (Preserved Lemon): 1, broken into pieces
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Here’s an enchanted, folklore-infused stew recipe in true “Ladles & Lore” style—a dish meant to warm the body and stir the soul. Long ago, on a wintry eve in a mountain hamlet, the wise Hearthkeeper gathered the season’s bounty, and a well-worn silver ladle whispered ancient secrets as it stirred her great cauldron. They said
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