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Tangy, melt-in-mouth fermented rice pancakes with honey – a soul-satisfying and gut-friendly breakfast treat!

A rustic and comforting porridge from the heart of Himachal Pradesh, made with rice flour and tangy buttermilk. This simple, slow-cooked dish is a wholesome breakfast or light meal, perfect for a chilly day.
Serving size: 1 cup
Prepare the Slurry
Combine and Heat

A fragrant and warming Indian-style spiced honey, infused with cinnamon, cloves, and cardamom. This versatile condiment adds a delightful aromatic twist to teas, desserts, and breakfast dishes.
Serving size: 1 tbsp




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Tangy, melt-in-mouth fermented rice pancakes with honey – a soul-satisfying and gut-friendly breakfast treat!
This kashmiri dish is perfect for breakfast. With 333.96000000000004 calories and 10.99g of protein per serving, it's a low-fat, low-calorie option for your meal plan.
Cook the Pher
Finish and Serve
Prepare the spices. Gently press down on the green cardamom pods with the flat side of a knife to slightly crush them. This helps release their aromatic oils.
In a small, heavy-bottomed saucepan, combine the honey, cinnamon stick, crushed cardamom pods, and whole cloves.
Place the saucepan over the lowest possible heat. Warm the honey gently for 5-7 minutes, stirring occasionally. Do not let it simmer or boil; you should only see very small bubbles forming. The goal is to infuse the flavors without damaging the honey's properties.
Turn off the heat, cover the saucepan, and let the spices steep in the warm honey for at least 30 minutes. For a more intense flavor, you can let it steep for up to 2 hours.
Once infused, pour the honey through a fine-mesh sieve into a clean, dry, airtight glass jar. Discard the whole spices.
Allow the honey to cool completely to room temperature before sealing the jar. Store in a cool, dark place. Use as a drizzle on yogurt, toast, pancakes, or as a sweetener in tea.