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…
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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