There’s something fascinating about the fermented foods we cherish in our homes. From soft idlis and crisp dosas of the South ...

You can enjoy curd on its own or use it to make delicious dishes like Raita, Lassi, or Kadhi. Gundruk is a traditional fermented vegetable dish originating from the Himalayas, commonly enjoyed in ...

The basic components are black dal, gundruk (fermented leafy green saag dish), rice, seasonal chutneys and a protein (usually mutton). “Thakali is more than just a meal; it’s a representation ...

Gundruk: A traditional Nepali fermented leafy green vegetable, which is primarily known for its probiotic properties. Next: Here’s why you should have buttermilk more often in summers Click To More..

That same year, she registered her food processing company, Harilo Agro Industries with four partners and started producing pickles, sukuti (jerky), gundruk (fermented greens), and other products.

At Lah Bros, it’s turned into a cheffy snack, topped with wobbly poached egg and dressed with lamb jus infused with gundruk – fermented and dried leafy greens. I don’t think it quite pays ...

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Sikkim’s gundruk and chhurpi, Kerala’s appam, and Punjab’s kanji and bhatura showcase regional diversity. These dishes represent India’s culinary heritage and contribute to better digestion and ...

Thukpa is made up of many vegetables and noodles served in a delicious flavorful broth soup. Gundruk are made up of fermented vegetable leaves m Sinki is a traditional dish made especially of ...

Gundruk, a traditional fermented green from Nepal and Sikkim, represents a rich cultural heritage. Born from necessity, this dish preserves nutrients through fermentation. It has evolved from a rural ...