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Rushina invites you to her studio for a fascinating Garhwali Summer Meal
APB Cook Studio, Chandivali, Mumbai
Max. 12 diners
The state of Uttarakhand is located in the Himalayas in North India. Uttarakhand is divided into two broad regions, Garhwal and Kumaon. Consequently Pahari Cuisine also divides into two branches, Garhwali and Kumaoni. Traditional Garhwali cuisine is simple, flavourful, filling and nutritious. Unpretentious, it is based on easily obtained local, seasonal ingredients. What lends Garhwali food distinction is the use of some unique local ingredients and the healthy leanings it has. The food is simple, subtle and nutritionally balanced. Characteristically the diet is a grain and cereal based one. A variety of millet preparations, flatbreads and rice are the earthy mainstay of meals, eaten with lentil and pulse based gravies and curries - the main source of protein. A huge repertoire of indigenous green leafy and other vegetables add fibre, vitamins and minerals to the diet. Meat, fowl and fish are eaten in simple slow cooked dishes. Milk and yogurt play an important part in the diet. Whatever the season, meals are presented at the table freshly cooked.