Chawal

Pahadi rice refers to indigenous rice varieties grown in the hilly regions of Uttarakhand. These include red rice, black rice, and aromatic small-grain rice that are organically cultivated on terraced farms. Unlike polished white rice, these retain more nutrition and are grown with traditional wisdom.
Taste: Nutty, earthy, slightly sweet (depending on variety)
Texture: Firm when cooked, satisfying bite
Season: Monsoon sown, harvested in early winter (October–November)

History & Cultural Significance

Traditionally used in festivals, pujas, and community feasts.
Local rice like Thapchini or Jumla red rice is deeply rooted in Garhwal and Kumaon's culture.
Cultivated with organic methods passed down generations — no chemical fertilizers, rain-fed.
Often gifted or used in "pahadi thalis" during weddings and special occasions."