Blogs

Gurnu Tea: The Rare Wild Caraway of Pangi Valley

Gurnu Tea: The Rare Wild Caraway of Pangi Valley

Gurnu is a wild caraway, Carum carvi, that grows between 3,000 and 3,500 metres in the Pangi valley of Chamba, Himachal Pradesh. Brewed, it gives a caffeine-free golden infusion tasting...
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Blog on Kangri Dham: What Is Served and In What Order

Blog on Kangri Dham: What Is Served and In What Order

Kangri Dham is the ceremonial vegetarian feast of the Kangra valley, cooked without onion, garlic or tomato and served on stitched leaf plates. The gravies are built on yogurt, mustard...
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Sea Buckthorn Tea: What It Is and How to Brew

Sea Buckthorn Tea: What It Is and How to Brew

Sea buckthorn tea is an infusion of the dried orange berries of Hippophae rhamnoides, a thorny shrub that grows wild in the cold river valleys of Lahaul and Spiti. It...
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Sea Buckthorn Buying Guide: Pulp vs Powder vs Juice

Sea Buckthorn Buying Guide: Pulp vs Powder vs Juice

Quick answer: If you want the most complete nutrition, choose pulp. If you travel often or want a longer shelf life, choose powder. If you're new to Sea Buckthorn or...
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Chulli: The Wild Apricot of Himachal, and Its Oil

Chulli: The Wild Apricot of Himachal, and Its Oil

Chulli is the wild apricot of Himachal Pradesh, Prunus armeniaca, growing untended across the higher districts. Its kernels are bitter and inedible, but pressed cold they yield an oil that...
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White Rice vs Black Rice: Which One to Choose?

White Rice vs Black Rice: Which One to Choose?

White rice is milled and polished, so it cooks in twelve minutes and tastes of very little. Black rice keeps its bran, which is where the fibre and the purple...
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