The founding team of Tenacious Bee Collective, working in Himachal Pradesh and Kashmir, talk of their quest for raw Himalayan
Shraddha Patil’s modaks and puran polis are popular festive fares in Mumbai’s Worli Koliwada. Feasting on kupa biryani, Oishika Roy
Forested groves in central Kerala’s Edamalayar valley have showered the Muthuvar people with bamboo rice for the first time in
The Tamils of the past regarded salt as a symbol of taste and wealth. Read this short excerpt from The
Judima is a rice wine predominantly brewed by Dimasa women in Assam. Based in Tereh Village, Khimkho Hojai,a self-reliant farmer,brews
A morning spent at Bengaluru’s Russell Market reminds us of the forgotten art of engaging with familiar strangers, and taking
This heritage building is a mere shade of what it once was, and a visit doesn’t reveal its historical significance
It is clear that the heydays of Bengaluru’s Russell Market are behind it. But it exudes an old-world charm, despite
With an increase in demand for strawberries in Northeast India, Dolly Kikon and Dixita Deka attempt to understand what it
Millets are mainly grown today for the purpose of making eu or millet wine, finds Bengt G Karlsson, while travelling
By rejecting the use of chemicals and improving soil health, permaculture can produce food that is healthier and, in some
Why are certain dishes associated with rituals around death and mourning? In an excerpt on grief from Turmeric Nation, author