Barfi OR Katli? Though often used interchangeably, there is a lot of difference between barfi and katli as regards methodology and taste. Barfi needs the sugar syrup to reach one thread consistency at least. Katli is more fudge-y as it can be made when soft-ball consistency or half-thread consistency is just achieved. Katli is made read more…
Siddu – Steamed wholewheat bread
I have written multiple posts about my trekking experiences in Himachal, my love for the vibrance and bustle of Manali and Bhuntar, the relative calm in the mountain villages, the friendly nature of the village folk, endless plates of maggi at chai-tapris, and my love for Himachali food. The several commas that follow every time read more…
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Malera or Baasi Atta pre-ferment – Indigenous fermentation methods followed in India
I have been wanting to write about indigenous fermentations and cultures w.r.t to Himachal and the surrounding regions for a long time but the volume of information I found once I started digging, was sometimes overwhelming and at other times inadequate. How does one start on a topic like this and do justice in one read more…
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