If you’ve eaten a Besan Chilla, an eggless, protein-rich “omelet” from north India, you will love this Sprouted Moong Chilla, an even more nutritious version made with sprouted mung beans or whole moong.

Desi eggs are propagated to be healthier than white eggs. A Country Hen egg has six times the Omega-3s of a regular egg. The feed of the Desi hen is enriched with organic marine algae rich in DHA. They have unrestricted access to outdoor and indoor living space which is about 80 times or more than that of conventional caged hen. Desi hens are also supplemented with Ayurveda herbal feed such as turmeric, garlic, amla, drumstick leaves etc, to improve immunity/disease resistance

A2 Cow Milk is also known as Desi Cow milk and is produced by cows that have only A2 beta casein protein.
The A2 beta-casein protein present in A2 Milk breaks down into amino acids for quick digestion, which results in improving our overall health and increases the nutritional value derived from Cows Milk.
A2 Cow Milk is a rich source of minerals such as calcium, potassium, phosphorus which are necessary for strong bones and teeth, better functioning of muscles, regulation of blood pressure, tissue and cell growth and enhancing good cholesterol (HDL) and maintain overall nourishment and well-being of the body.
A2 Cow Milk also has essential Vitamins like Vitamin A, D and B12 which are necessary for bones and teeth, building immunity and converting food into energy. A2 milk contributes equally in building immunity, increasing metabolism and in providing Omega 3 fatty acids.

In order to make A2 Cow Ghee, we collect milk from Cows at our farm. The milk of these cows is rich in A2 protein. Bilona is an ancient Indian method of making ghee. The A2 Cow milk is boiled and cooled. A spoonful of curd is added to the milk and kept at room temperature overnight. The curd is churned to extract butter (Makkhan) from it. The butter is heated so that the water evaporates leaving behind milk solids & Pure Ghee.

Jhangora or Barnyard Millet is very similar to the popular superfood Quinoa. In Uttarakhand it is grown at an altitude of 400-2100 m above sea level and is a good source of highly digestible protein and at the same time is least calorie dense compared to all other cereals. It is also an ideal food for diabetics due its low glycemic index. Jhangora is one of the oldest food known to mankind and is considered to be the least allergenic & most digestible grains available.

Madua / Mandua is one kind of grain which is grown in Uttarakhand hills. Madua roti is considered to be good digestive related issues. In Garhwal and Kumaon this bread which forms an important part of meals on cold winter days, as mandua (finger millet) has a warming effect on the body. And this makes your meal more healthy with highly nutritious “Mandue ki roti“(finger millet seeds) which is very rich source of calcium & very popular in hills of Uttrakhand.

Like many other native ingredients of Uttarakhand and other hilly terrains, Gahat is grown with many hardships on the terrace farms.
Horse Gram has a high nutritional value and tons of health benefits.
It is high in protein.
It lowers blood sugar 
It is a great antioxidant
It helps in removing kidney stones
In short, it is a fantastic superfood recommended by many professional dieticians and nutritionists.

The best daal of Uttarakhand!

Munsiyari especially from the Hills have higher protein value., is cultivated as a food crop in the Kumaon region , and in the bordering states and countries in the Himalayas.

Chainsoo. Black urad whole/split is dry roasted, grinded into a coarse powder and then cooked in an iron kadhai/wok. It is important to use iron utensil to cook, as it brings out the maximum flavor of the dal. 
We are also going to use ‘Jakhiya‘ also known as wild mustard, native to Uttarakhand. Small in size, jakhiya seeds add a crunch and nutty aroma to the dish.

Spinach and fenugreek leaves are cooked till soft and blitzed to form a smooth paste and then cooked along with Indian spice and thickened with rice flour. One of the favourites dishes of Uttarakhand!

Phaanu is a popular dish which is loved by many people. Originated in Uttarakhand, Phaanu is prepared with lentils like Chainsoo, which are native to Uttarakhand. There are various types of lentils used to prepare this delicious Garhwali cuisine. Gahat, Arhar or green moong are various types of lentils used for Phannu recipe.

A traditional vegan recipe Aloo Ke Gutke which is simply prepared with mustard oil and spice powder mix. 

A simple and tasty lentil based curry recipe made with split pea lentil and indian spices. it is one of the most sought lentil curry recipe made and served as a side to rice based recipes.The aroma is super !

The Thechwani Recipe is a classic combination of Aloo and Mooli that is chopped and then cooked along with sauteed onions and tomatoes. The pahari cuisine is simple and they add simple homemade Indian spice powders to lift up the flavour.

A classic combination of Aloo and Mooli that is chopped and then cooked along with sauteed onions and tomatoes.