Bamboo Baskets Ringaal

RINGAAL IS A small bamboo,varying between three and five metres in lenghts,found in the hills of Uttaranchal.The pithy stalk is flattened.The outer skin is made into splits and interlaced into carrying baskets,containers,mats and winnows.Ringaal varies according to the altitude at which it grows.The ghad ringaal or kathin ringaal from which baskets are generally made grows in the lower altitudes (3000 to 5000 feet) in both Kumaon and Garhwal.The finer dev ringaal which splits cleanly in found at higher altitudes in Kumaon.Farmers fetch the ringaal from the forest in October to November and weave baskets in the winter when there is not much work in the fields.The warp splits are beaten to remove the pith and flattern them.The ribs are only partially cleaned.The weave has spokes and grows spirally,strengthened at the base and rim with extra weft twined weave called tyal.The tyal splits face outwards accentuating the difference in weave with textural contrasts.Some baskets are ornamental with complex weaves and open weaves.

Dvaks are made from two baskets fitted into each other,the finer one inside,and bound at the rim with reeds.Winnows are woven in a close weave twill pattern.Mats are made by weaving spliced ringaal in a basket weave pattern.In traditional two-storey houses,the flooring is made from a ringaal mat plastered with mud.Ornamentation by way of colour use splits blackened with pine bark smoke.Pink bark is heavy in oil content and gives off a shine as well.

Tamra shilp kumaon almora

Gagar

TAMTAS,coppersmiths,fashion vessels from sheet copper for daily and ritual use.Copper,called tamba in Sanskrit,is regarded sacred by the people of the Himalayas.Every temple has an object made of copper and every house has a copper pot to store water.The metal is known to have medicinal properties and keeps water pure.Copper smithery is a hereditary tamtas work from home.The craftsmen buy the sheets from contractors who procure them from rolling mills in Jagadhari in Haryana. Copper was initially extracted by the tamtas from local mines,a process which was a closely guarded secret.Pots are formed in two halves and joined with brass solder.The sheet is formed by drawing it over a swage stone.The finished vessel is heated until red-hot and immediately buried in a pit of rice husk and acid.It comes out shining.The rim or mouths are finished by beadingd and handles are riveted on. 

lota

water filter

The surface is fatigue resisted by peening.The concentric peening acts are ribbing and strengthens the walls.The cultural influences,Tibetan adn Shaivite,in the region are reflected in the motifs and forms of the vessels.The same vessel is made in various shapes for the Kumaoni,Garhwali,and Nepali customer.The tamtas also specialize in another kind of decorative were called Ganga-Jamuni in which brass and copper are used together.The two metals have different melting points and joining them is a specialized task.

taula

• Taula,The pots have been ribbed and peened to strengthen the sheet body.
• Water Filter
• Water Jug engraved with a punch.
• Degchi,vessels used for cooking rice.
• A swage stone on which sheets are formed.
• Gagar,a water pot.Every household in the region posses at least one gagar.
• Gagar,a water pot.
• Copper jugs. 

Kumaon Fruits & Flowers

Kumaoni Fruits

Kaafal- Aao dagdiyo kaafal khe jao..Himalaya ki saugat, Namak, Tel, Or Mirch apke swad ke hisab se laga lena. Agley season main fir pesh karegne. 

Hisalu-Ek aisa fal jo apko school, bachpan ke dino kee yaad to zaroor dilayega. Pata hi nahi chalta thaa khate-khate ki kab school ki chutti ho gayi.

Kirmodi- Bachpan ke din bhee kya din they. Khate khate hont aur jeeb laal, fir ghar pe aakar mammi papa se gaal laal. Aisa hi kuch thaa ham sab kirmodi khane walo kaa haal.

Aadu- Kitne flavor wale aadu apne khaye hain, aur ab kitne khaa paa rahe hain? chota aadu, bada aadu, typical bolte they, aar khanu aar.

Suat-Cheed ke pedo se jab ye gir jaate they, ham ikhatta kar ke laate they, aur fir aag main bhunkar iske andar ke beez khate they. superb

Mel -Dikhne main kala, kare jeebh, honth ko kala, ek paav khaa lo to pet zingalala.

Khumani:- A rich taste fruit, which produces only in uttrakhand.

Naashpati- Naashpati ek aisa fruit jo uttrakhand main paida hota hai, jisko khane ke alawa aur kai tarah se upyog main laayi jati hai.

Pulam (plum)- Kumaon main har district main paya jata hai. waise to kisi bhee uttrakhandi fruit khane ke liye payment nahi karna padta hai. plum aisa fal hai jo khud to khate hi hai aur baat-te usse se bhee jyadaa hain.

Flowers

Buransh- Para bhide maiin buraash phuli go,main jo kuno meri hire agey choo!! वहां उधर पहाड़ शिखर पर बुरूंश का फूल खिल गया और मैं समझी कि मेरी प्यारी बिटिया हीरू आ रही है। अरे फूलों से झकझक लदे हुए बुरूंश के पेड़ को मैने अपनी बिटिया हीरू का रंगीन पिछौड़ा समझ लिया। वह तो बुरूंश का वृक्ष है। मेरी बेटी हीरू को तो राजा का पटवारी सोने-चांदी का लोभ दिखाकर अपने साथ ले गया है। वह अब आने से रही। अब तो वह तभी आएगी जब बूढ़ा पटवारी आएगा उसी के साथ वह आएगी।

Brahmkamal-In Himalayas, it is found at an altitude of around 4500 m.  It is the state flower of Uttarakhand. Saussurea obvallata is a Perennial growing to 0.3 m (1ft). The flowers are hermaphrodite (have both male and female organs) and are pollinated by Insects. Local name of this flowers is Brahmakamal, Kon and Kapfu.

Dahlia- is a genus of bushy, tuberous, herbaceous perennial plants native to Mexico, Central America, and Colombia. A member of the Asteraceae or Compositae, dicotyledonous plants, related species include the sunflower, daisy, chrysanthemum and zinnia. There are at least 36 species of dahlia, with hybrids commonly grown as garden plants.

Famous sweets of kumaon

History

Over the years, the sweet has found home in many Kumaoni stories and folklore, arising from the milieu of Kumaon, as evident from the memoirs of noted Hindi writer, Shivani, wherein she reminiscences, the Almora Bazaar, and the lane filled with smells of locally made sweets, and the shop of Jogalal Shah Halwai,who is said to have invented the sweet, made with milk from nearby Phalsima village, and then wrapped in sugar dipped posta or Khas khas (Opium poppy) seeds. Although it is unknown whether it is ancient. Over the years, rapid commercialization and cost-cutting moves led to local shopkeepers replacing the original khas khas sugar balls with plain sugar balls that look like homeopathic pills. Even a recent version is completely devoid of sugar balls, to suit changing urban and tourist tastes. After, Joga Shah Halwai, Rautela brothers - Khem Singh and Mohan Singh made a name for themselves in sweet preparations.

Recipe

Baal Mithai is made by cooking khoya (evaporated milk cream) with cane sugar, until it becomes dark brown in color, colloquially called "chocolate" for its color resemblance. This is allowed to settle and cool, and cut into cubes which are then garnished with small white sugar balls.

Popularity

Baal Mithai has long been a specialty of the Almora district, and neighbouring Kumaon Hills, along with another local delicacy, Singhauri, which is another preparation of flavoured khoya, and comes wrapped in oak leaves.

Today, Baal Mithai, has become a delicacy in many neighbouring hill stations, like Ranikhet and Nainital, where an old Shop, in Bara Bazaar still sells, both the traditional and modern versions of Baal Mithai, the latter being, the same brown fudge without the white sugar balls.

Geographical Indications Protection for Baal Mithai

There has been a recent move to make local sweet makers aware of Intellectual Property Rights, and Geographical Indications Protection (GI Protection) under, ‘The Geographical Indications of Goods Act, 1999’, which would allow them to patent local delicacies of Baal Mithai and Singhauri, which are symbolic to the region.