Kanda area of ​​Bageshwar district of Uttarakhand is known for its special cowherds. This Gaderi is not ordinary Arabic, but is considered completely different in taste and texture. Local people compare it with cream or butter, because after cooking it becomes very soft. Kanda’s Gaderi is not just a vegetable, but is an important part of the agricultural tradition and lifestyle here. In winter it is seen in the plate of every house. Its popularity is no longer limited to the mountains, rather its demand is increasing in the plains.

Senior journalist and local expert Pankaj Dasila tells Local 18 that the biggest reason behind Kanda’s Gaderi being called like cream is its softness. When it is cooked, it melts very quickly. Its pieces are so soft that they dissolve as soon as they are placed in the mouth. This quality makes it different from common Arabic. Light natural sweetness and smoothness in taste makes it more special. In the mountains, where the food is simple but nutritious, people find such a creamy vegetable special. It is considered a better diet for both the elderly and children.

The fertile soil and cool climate of Kanda region increases the quality of Gaderi manifold. There is a difference between day and night temperatures here, which improves the development of tubers. This is the reason why the cowdung of Kanda becomes bigger than that of normal Arabi. The natural nutrients present in the soil enhance its taste and texture. Farmers have been cultivating Gaderi in the same area for generations and select seeds based on experience. It is this natural balance that makes Kanda’s herdsmen special and rare.

A major specialty of Kanda’s herdsmanship is its organic farming. The farmers here do not use chemical fertilizers and pesticides. Cow dung manure and natural manure obtained from the forest are used. Due to this, Gadari not only tastes better but is also safe for health. In today’s time when people are worried about chemical-laden vegetables, Kanda’s Gaderi is becoming an example of pure food. This is the reason why even in cities people look for it especially and are ready to pay high prices.

Winters are quite harsh in the hilly areas. In such a situation, Kanda’s Gaderi is considered a special diet of winter. Its effect is hot, which provides energy to the body from within. It is also beneficial in joint pain and weakness caused by cold. Farmers working hard in the fields consider it a source of strength. In the winter season, Gaderi vegetable or Bhujia is prepared in almost every house, due to which the body remains warm and active.

The way of making Kanda’s Gaderi also makes it special. It is often cooked in an iron pan, which further enhances its taste. The juice of hemp seeds is added to it, which is the hallmark of Pahari food. The mild flavor of hemp makes a great combination with the creamy texture of Gadari. It is cooked on low flame so that its nutrients are preserved. This traditional method has been followed for generations, even today people like to make it in the same way.

Eating Kanda ki Gaderi with hot maduve roti is the most favorite tradition here. Maduwa is the main grain of the mountains and is considered very beneficial for health. Creamy vegetable of Gaderi and thick roti of Maduve are included in nutritious food. Along with this, hemp chutney further enhances the taste. This food not only fills the stomach, but also gives a taste of the culture and tradition of the mountains.

Kanda region is known not only for shepherding but also for its religious and natural beauty. The Kalika temple located here is a major center of faith. Also the tea gardens of the area attract tourists. People who come here to visit, do not forget to taste Kanda’s Gaderi. Gradually this vegetable is also becoming a part of local tourism. The confluence of taste, health and culture makes Kanda’s Gaderi truly special.