Achaar /Pickles aur wo khatti meethi yaadein.
And this flavorful side dish not only enhances the taste of the meal, but also acts as a preservative, allowing vegetables all year round. The beauty of the char lies in its diverse range of flavors and ingredients, varying across different regions of India. Now let's take a look at some popular varieties. Mango Achar the king of achar in the scorching summers of India, mango achar steals the show
Jordan Tepper
@JordanTepper · 0:53
Rosh, so good to see that you are still putting up your delicious small casts. I am definitely going to have to try out the HR making some pickles. They sound delicious. Sounds pretty easy to make. And take a look at what I've been putting out
Kavita B
@kavitaseth22 · 0:59
You? Yes. I also believe pickles is the only appetizer and it is the only thing that we feel that passing from one generation to another, the way the taste that is imbibed in our buds, that is the taste of pickles from our grandma, then parents and then personally, we are making it. And it is the one thing that a person cannot forget the taste. And it is one of the best while taking a meal that we have nothing, then we can have pickle
Hi, Rohit. It was such a delight listening to you. I absolutely love all kinds of achar. And especially, you know, in winters when you put gajar and gobi achar. I absolutely love that. And right now, these days, I am hooked onto Katamita Nimbuka achar. In fact, I had it for dinner with Paranta today. I think I can just eat it the entire day and I don't need any vegetable. Also, I'm totally hooked onto that one now
Jordan Tepper
@JordanTepper · 0:16
Ash, thank you so much for sharing that. I'm going to have to look these up for the different types of achar because I'm not familiar with them. But if you all like it so much, I'm sure it is delicious
zeba sahib
@Sahibzaaadi · 2:36
Hi rohit achars. Oh, my God. My favorite, favorite side dish. I mean, I'm an achar fan. I'm all sorts of achar, or the mixed pickle, or the chili pickle, or the red motimir cheese. May stuffed acharotahebo. I am just a very big fan. When you said culturally, hamariyampar bhat minerakta or ye pass on Karnavali Cheeseb. And it's a community thing as well
Hey, thanks. Zeba. First of all, the clarity and the insights which you gave regarding the earlier stage when the woman used to sit together and separate the hay from the grains and everything, especially the rice for example I think that was a cultural thing. Yes. Or was the manika instagram social media nayotata organic bond bought strong Otiti because obviously the houses were big
Kavita B
@kavitaseth22 · 1:00
From our grandparents, parents and as a parent and it passes from one generation to another and it is the way we just have a connection and the connectivity with our friends and relatives and the people who have the real taste, they connect together and just they know the value of this thing that you have shared. Thank you