Root unearthed

Gandrayani is a root used widely in Uttarakhand to enhance the flavour of dishes. But there is hardly any research on the health benefits of this plant.

- Chitra Balasubramaniam

WE USE several ingredients while cooking. Since we hardly give it a second thought, it is rarely documented. Gandrayani be longs to this category.

I was introduced to this ingredient while reading a cookbook from Uttarakhand. It was termed a root (Angelica glauca), and was used in a couple of dishes. It was also used make to liqueurs that had medicinal values. This aroused my interest. But my search for gandrayani proved elusive. Sellers from Uttarakhand would invariably nod when asked about gandrayani, but would smile and say, “We use it, but we did not bring it here.” Calling the vegetable sellers over the phone too did not bear fruit.

One day I met H C Joshi, managing director of Uttarakhand-based Divine Agro Products Ltd, who has a vast knowledge of traditional ingredients. It was through him that I managed to get my first packet of gandrayani. I was told the root is used like hing (asafoetida), but its smell is not as overpowering as hing.

And it does flavour well.