Black to look at and texture-wise also providing a kind of a feel that is suggestive of its typically rustic antecedents, there is hardly any doubt that despite its distinct aroma and highly palatable taste Maichulas – a staple in the diet made of kala bhatt, or black soybean (Glycine max), consumed from November to June, in ‘Chakata region’ corresponding to the modern Bhimtal and Nainital townships of Uttarakhand – could not occupy a commanding place in the characteristic cuisine of the Central Himalayan region. It will not be out of place to mention here that kala bhatt or black soybeans, with a wide variety of genomes (over 45 in Uttarakhand alone) grown in the semi-arid, stony and rain-fed slopes of Chakata hills in the Central Himalayas, are famous all over for their taste and fetch comparatively a good price.
Esta historia es de la edición February 2020 de Woman's Era.
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Esta historia es de la edición February 2020 de Woman's Era.
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Choose Happiness
Embracing a positive mindset.
Cultivating Intellectual Hunger
The importance of curiosity in achieving personal fulfilment
The Maze of Modern Nutrition
Incorporating traditional practices in modern eating
Sexual Frequency
Understanding the optimal frequency of sexual activity.
Diminishing Role of Higher Education in India
Fetching knowledge from different sources.
Aradhaga Stories Woven In A thread
Empowering the underprevileged.
40 Are The New Twenties
Women who redefined success later in life.
Instilling Core Values
Raising empathetic and courageous children in the digital age.
Women's Singlehood
Intersectional Un-marriageability in West Bengal.
CULTURAL IMITATION
Why do we ape the west?