| Aromas from the Kumaon hills (1457 words) |
 | A pahari as the Kumaonis are known because they live in the hills or pahar will never say no to a cup of tea at any time of the day. |
| Roasted, and sieved, it provides a typical flavour to a green vegetable called lye or a kind of Chinese mustard leaves, with potatoes and in yogurt which is typical to Kumaoni cuisine. |
| Simple, subtle, and nutritious, Kumaoni cuisine uses very little spices, is labour intensive, no long hours of marinade, no prolonged peeling of onion and garlic, no deep frying of masalas, but quick temperings before for vegetables and after in the case of lentil preparations. |
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