Jakhiya Aloo: Uttarakhand's Humble Potato Dish Charms European Leaders at Rashtrapati Bhavan

• President Droupadi Murmu hosted European Union leaders Antonio Costa and Ursula von der Leyen at Rashtrapati Bhavan for a dinner featuring Himalayan cuisine.
• The menu, curated by Chefs Prateek Sadhu and Kamlesh Negi, showcased traditional dishes from Kashmir, Ladakh, Himachal Pradesh, Uttarakhand, and the Northeast.
• Jakhiya aloo, a potato dish from Uttarakhand's Kumaon and Garhwal regions, was a highlight, known for its earthy aroma and nutty taste from jakhiya seeds (wild mustard).
• The dish is prepared with jakhiya seeds, potatoes, turmeric, garlic, chilies, and asafoetida, emphasizing natural flavors without heavy spices.
• Jakhiya aloo is versatile, served as a snack or with main meals, and is valued for its portability, long shelf life, and traditional digestive health benefits.

Why It Matters: A traditional Uttarakhand potato dish, Jakhiya aloo, impressed European leaders at Rashtrapati Bhavan with its unique Himalayan flavors.