फ़रीदाबाद तक पहाड़ की रसोई का हर ज़रूरी सामान।
Faridabad is on the far side of Delhi from the hills, and the hill-food stalls that set up in the capital for a weekend are a long way across town. For most families it is easier to order from the shops directly and have the parcel come to the house.
The shelves here are the ones a Pahadi kitchen needs week to week: dals for chudkani and ras, madua and jhangora, a few pickles in mustard oil, jakhiya for the tadka and hill honey for the cold months. Every item is made or packed by a family shop in Uttarakhand, which hands the parcel to the courier itself. The product page says if cash on delivery is available for that shop.
On Makar Sankranti, Kumaoni households celebrate Ghughutiya, frying ghughute from flour and jaggery and making garlands of them for the children, who offer them to the crows next morning. Hill communities across Delhi NCR mark it with Uttarayani melas. In a Faridabad kitchen the day can be as simple as a batch of ghughute fried in hill ghee.
Faridabad's summer is long and hot, and the winter can be cold and damp. In summer, ghee stays liquid and honey runs thin; both are normal. In winter, honey crystallises quickly, and a closed jar stood in warm water brings it back. Keep stone-ground flour in the fridge in the hottest months.