The traditional recipes used at Aamra to make pickles and chutneys have been handed down over generations. Takshama Pandit,head of sourcing and partnerships at The Locavore,finds that pickle-making requires tremendous ma…
While Black Baza is deeply focused on conserving biodiversity, what defines the brand is its wisdom to recognise farmers as the axis of the coffee business.
Seaweed is gaining attention as a nutritious and climate-smart food. And yet, there’s very little that we know about local seaweed, and how it is consumed in India.
On a mission to conserve heritage rice varieties, Spirit of the Earth has collected over 260 varieties of heirloom seeds. How many varieties of rice do you eat at home…
As millets enter the culinary imaginations of urban dwellers, we must centre the land on which it grows, and the people who have preserved it.
Read an interview with founder Manju Vasudevan.