Black Soya – Bhatt – भट्ट (काला सोया)

Black to look at and an almost rustic texture-wise, there is hardly any doubt that despite its distinct aroma and highly palatable taste ‘Maichulas’ is a staple in the diet made of kala bhatt, or black soyabean consumed from November to June, in ‘Chakata region’ corresponding to the modern Bhimtal and Nainital townships of Uttarakhand

It will not be out of place to mention here that kala bhatt or black soybeans, with a wide variety of genomes (over 45 in Uttarakhand alone) grown in the semi-arid, stony and rain fed slopes of Chakata hills in the Central Himalayas, are famous all over for their taste and fetch comparatively a good price.