A taste of the hills in every bite — this traditional Kumaoni-style brinjal pickle is slow-cooked and fermented with mustard oil, local spices, and a hint of heat. Smoky, tangy, and full of mountain flavour, it’s the perfect companion to dal-chawal, parathas, or even a simple bowl of curd rice. Handmade in small batches, just like it’s done in Kumaon kitchens.