Most commercial honey is blended from dozens of unnamed sources until it tastes like everywhere and nowhere. Unblended, single source, single origin honey is different. This is what those three words mean — harvested from Jim Corbett forests and Nainital foothills, packed in Kasar Devi, Almora.

It took two years, hundreds of kilometres, and several bee stings — including one that shut my eye for three days. This is the story of how Pahari Haat honey actually gets made.