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Pahadi Yellow Topi
Original price was: ₹475.24.
₹190.48Current price is: ₹190.48. - Compare
Black Pahadi Topi
Original price was: ₹475.24.
₹190.48Current price is: ₹190.48. - Compare
Pahadi Topi Mahroon
Original price was: ₹475.24.
₹190.48Current price is: ₹190.48.Add to cartUttarakhandi Cap – Cotton – Pahadi Topi, Pahadi Brahmkamal Topi
Authentic Pahadi cap of Uttarakhand which is worn in parts of Kumaon and Garhwal.
The Uttarakhandi Pahari Cap is popularly known as Pahadi Topi
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Nettle Leaf Tea
₹238.10Read moreNettle Tea – Improve Several Health aspects heart issues, gut health, immunity development, kidney function enhancement, allergy reduction, UTI treatment and arthritis pain. It is a powerful blood purifier.
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Herbal Green Tea
Original price was: ₹332.38.
₹237.14Current price is: ₹237.14.Read moreThe Benefits of Kasturishri Herbal Fusion Drink Extend to Your Belly Can Be Part of a Healthy Weight Loss Diet Your Alertness and Brain Health May Improve by Drinking Kasturishri Herbal Fusion Drink.
- Boost Immunity
- Loss Fat
- Healthy Heart
- Fight Ageing
- Rich in Vitamin C
- Maintain Blood Sugar Level
- Feel Young and Energetic
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पहाड़ी टोपी सफेद White Cap
₹80.00 – ₹3,000.00Select options This product has multiple variants. The options may be chosen on the product page - Compare
गंदरायणी Gandrayani
₹350.00Add to cartGandrayani grows in slow moving streams, damp meadows, forest gullies in rocky substrata of Western Himalayas from Kashmir to Uttaranchal at an altitude of 2,700-3,400m. Dry roots yield essential oil (1.3 per cent), resin and valerianic acid and several furocoumarins such as angelicin, bergapten, xanthotoxin and umbelliferene,” says Organic Products from Uttaranchal, published by the Uttarakhand Organic Board.
The roots of the plant are pungent, aromatic, diaphoretic and diuretic. It increases appetite and combined with tonics it is given in typhoid conditions, bronchitis, flatulence, colic and pain in stomach. Roots are also used in the preparation of gin and liqueurs known as bitters. Gandrayani is used in Uttaranchali cuisine as a flavouring agent in vegetables and daals.”
Gandrayani is used to cure stomach disorders. In remote villages, it is used to cure stomach aches—the roots are powdered and boiled in water. It also has digestive properties, so is used in cooking dals.” Unlike in cities, where dals are available in the split or polished form, whole dals are consumed in most villages. Whole dals are difficult to digest and can cause flatulence. That’s why when dals are boiled a generous piece of gandrayani is added. It not only adds flavour, but also has digestive properties.
Alternatively, it can be used also for tadka (tempering). Here, the root is powdered and is added to the tadka along with cumin seeds or mustard or garam masala.
