Field Notes
Nutrition, farming traditions, and the science behind Himalayan ingredients.
Pahadi til vs regular sesame seeds — how hulling strips away calcium, iron and fibre from commercial sesame, and why whole, rain-fed Garhwal til is the better choice for winter cooking and Makar Sankranti sweets.
Himalayan nettle salt vs regular table salt — most people have never had to compare the two, because nettle salt...
If you have searched “toor dal vs arhar dal” or “is toor dal the same as arhar dal,” the short...
Kahwa — sometimes spelled qahwa or kehwa — is Kashmir’s traditional spiced green tea, simmered with cardamom, cinnamon, cloves, and...
If you’ve typed “hemp protein vs whey protein” into Google before adding either to your cart, you already know the...
If you have searched “mandua vs ragi” or “is mandua the same as ragi,” you are asking the right question...
Hemp seed chutney — known in the Garhwal hills as bhang ki chutney — is a traditional Uttarakhandi condiment made...
Ulavalu in English is horse gram — known as gahat dal (Hindi), hurali (Kannada), kollu (Tamil), or kulthi. Complete guide: all regional names, nutrition, traditional recipes, and where to buy authentic Himalayan horse gram in India.
What is clean eating and how do you start in an Indian kitchen? No Western jargon — which Indian foods already qualify, the 5 biggest unclean food sources, simple swaps and how to read food labels. A practical beginner's guide.
The shine on supermarket apples, cucumbers and citrus is applied wax — not natural. Is it harmful? Which wax types are used in India, what the real risks are (hint: it’s what’s IN the wax, not the wax itself), and how to actually remove it at home.
India's Dirty Dozen: which 12 fruits and vegetables carry the highest pesticide residue in Indian markets, the 15 safest to buy, and 5 practical steps to reduce your family's exposure — based on FSSAI, CSE, and ICAR research.
Jhangora is barnyard millet — Uttarakhand’s ancient gluten-free grain with the highest fibre of any millet, a low glycaemic index, and an Ayurvedic history of over 2,000 years. A complete guide to what it is, how it compares to ragi, bajra and jowar, and why you should be eating it.
Gahat dal is called horse gram in English — a small, dark Himalayan pulse with 22–24g protein per 100g, used in Ayurveda for kidney stones, blood sugar management, and weight control. Complete guide to what it is and why to eat it.
How altitude affects nutrition is now well-studied: mountain crops are measurably richer in antioxidants, minerals and protein than lowland equivalents. Here is the science behind five mechanisms — and what it means for the food you eat.
Bhatt is Uttarakhand's traditional black soybean — grown at altitude in the Himalayan hills, with around 40g protein per 100g, an anthocyanin-rich black skin and an earthy flavour no commercial soybean can match. Here is everything you need to know.
Mandua (finger millet) from Uttarakhand contains 3× more calcium than milk, has a low glycaemic index of 54, and 3.9mg iron per 100g. Discover 7 science-backed mandua millet benefits — for bones, blood sugar, anaemia, digestion and more.
Modern wellness has a short memory. Collagen powders, adaptogens, cold plunges — trends arrive fast and fade faster. But across...
Himalayan superfoods have been feeding mountain communities for thousands of years. While India spent the last decade importing quinoa, chia...
Pahadi haldi vs Lakadong turmeric — if you have been researching premium turmeric in India, you have encountered both. Lakadong...
Gahat dal for kidney stones is the best-documented traditional use of Uttarakhand’s most medicinally regarded pulse — known in English...
Raw mountain honey from the Garhwal Himalayas is not a premium version of the honey sitting on your supermarket shelf....
Jhangora is Uttarakhand’s ancient barnyard millet — a gluten-free, low-GI grain grown on Himalayan terraced farms at altitudes between 400...
Bhangjeera — the wild perilla seed from the Himalayas — is one of India’s most nutritionally exceptional foods, and almost...
Pahadi rajma vs regular rajma — if you have cooked both, you already know the difference without needing anyone to...
