-
Gundruk: Sikkim’s Culinary InheritanceVolume 5 | Issue 9 [January 2026] - On Eating
Winter is the time of abundant harvest in Sikkim. Rosy red radishes, pillowy cauliflowers, dewy looking cabbages, plump carrots beckon you at every vegetable stall. Most beloved of all are the leafy greens that are not just eaten fresh but preserved for the leaner months. Walk through any settlement in Sikkim during this season and you'll spot bamboo trays laid out in ... —Khushi Pradhan
2026-07-16 -
New
5 Minute Me AI Se Video Kaise Banaye? (Beginner Guide)
Sirf 5 minute me AI se video banaye! Best AI video tools, step-by-step process aur beginner-friendly tips ke saath high-quality content create kare.
2026-07-16
Ingredients: Sour Curd or khatta dahi:400 gm(2 cup) Besan or black gram flour:80 gm Oil-2-3 table spoon Cumin seed or Jeera:1/2 teaspoon Mustard seeds or sarso ke daane 1/2 tea spoon Feenufreek seeds or methi ke daane-half tea spoon Curry leaves or Kadhi patta-6-7 Asafoetida or Hing:2-3 pinch Turmer