Whenever she misses friends back in India, Deirdre Kennedy , an Irishwoman living in Norway , cooks herself a traditional desi meal. And when her Irish taste buds want potatoes with a Garhwali touch (a reminder of her days spent in the Mussoorie hills), she turns to what she terms her `secret ingredient.' Jakhya, a pahadi herb which has a distinctively nutty flavour and crunchy taste is not just a firm favourite with Kennedy who often visits Mussoorie. It has also earned a loyal fan following among many others who during their travels in Uttarakhand came across the herb, and fell in love with it.
Like Madhumita Chakravarty who lives in Greater Noida and tasted Aloo Jakhya, a popular pahadi potato dish during her trip to Mussoorie earlier this year. “I found the taste of the dish very different. I bought a packet of jakhya and tried making the dish at home. It turned out very well and I now make the dish Aloo Jakhya quite often.My family loves it.“
Another jakhya-fan is Sanjana Chawla, a passionate foodie whose daughter studies in a boarding school in Uttarakhand's Mussoorie. She happened to taste the seasoning while on a trip to the hill station and says it's now become a part of her kitchen essentials. “I absolutely love the crunch of this seasoning as it changes the taste and texture of the food. I have tried it with tinda, arhar dal, idli and wheat crackers and it blends in with all of these which makes it truly amazing.“....Read more
Source web page:Times of India