On their 12-acre farm in Vikramasingapuram in Tirunelveli district, Tamil Nadu, VaanaVizha grows chemical-free produce such as rice, coconuts, moringa, neem, bananas, and different varieties of citrus fruits.
Established in 2018 by siblings Aijulie, Boilal, Jemshe, and Julie Gangte, Forest Pick sources and retails wild tea from the hills adjoining the Churachandpur district in southern Manipur.
Founded in 2025 by Sravanthi Edara, So Himalayas sources seasonal fruits from farmers across the Kullu district in Himachal Pradesh to make small-batch fruit preserves and dehydrated fruit chips.
A Mumbai-based brand sourcing produce from farmers across India who do not use any pesticides or chemical inputs for cultivation.
Cocoacraft focuses on making high-quality, couverture chocolate in Kochi, Kerala.
Moving across continents makes everyday practices such as cooking and feeding much more self-conscious, Krishnendu Ray tells us. A renowned food studies scholar, Ray talks to us about his changed perception of cooking, p…
A multimedia storytelling initiative that documents and amplifies the lived experiences, knowledge systems, and everyday labour of women farmers across India’s food landscapes.
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Encased in hard brown shells, these pine nuts—locally called chilgoza—are sweet and nutty.
A smooth 52% dark chocolate studded with whole roasted almonds, with a balanced cocoa flavour and plenty of crunch.
Made from single-origin cocoa beans from Idukki, these 70% dark chocolate squares have a deep cocoa flavour, gentle bitterness and just enough sweetness to balance it.
These GI-tagged black cumin seeds have a distinctive floral aroma, with light, citrusy notes and a warm, earthy flavour.
Made by stone-grinding water chestnuts, this flour has a warm, nutty flavour with a gentle sweetness.
Made from the milk of Hallikar cows, an indigenous cattle breed from Karnataka, this hand-churned ghee has a creamy texture and a nutty, gently smoky flavour.
Featuring whole blueberries that are picked in June—when they typically ripen—this dark purple preserve has a thick, chunky texture and a bright fruity flavour.
A thick, maroon-hued preserve with fleshy chunks of cherry and cherry skins, this preserve has a warm balance of sweetness and gentle tartness.
“This ensures I get some money every day to light my stove”—Kesar Londhe, Wastepicker, Pune
—Jamuna Khatuwa, a coastal fishworker in Bakkhali, West Bengal
—Kalpana Padmakar, who runs Koli Katta, a small kitchen serving Koli-style fish, rice, and chapatis.
—Awule Lasuh, who cooks office lunches for 30+ employees
—Kavita Devi, 35, a domestic worker and active member of Delhi Gharelu Kaamgar Union
Two stories we love from the archives
Nine years after Shahu Patole wrote ‘Anna He Apoorna Brahma’ in Marathi, its translation in English was published in 2024. In an interview, he takes us through the process of translating dishes that have rarely been arti…
What does food have to do with queerness? Oishika Roy gathers perspectives on eating, desire, chosen families, and the delicate intersection of food and love.
An expanding repository about ingredients native to the Indian subcontinent
These tart, tangy leaves are an inherent part of Telugu cuisine and culture.
Loquat trees are laden with bright orange fruit just as winter starts to recede.
Also known as King’s Berries, mulberries are delicate, tart summer staples.
While nettle leaves are known to fiercely sting, they are prized for their nourishing and medicinal properties.
This soft, sweet stone fruit is an important marker of the region of Ladakh.
This tuber lends a nutty base to the dishes it is added to.
Added whole and removed just before serving, this leaf adds a subtle woody fragrance to dishes.
Tiny seeds that double in size when soaked, sabja is popularly used to make desserts and cooling beverages.
A session focused on the urban consumer’s plate, examining how our seafood choices shape marine biodiversity, local livelihoods, and culinary diversity.
A Malayalam-language film revolving around a newly married woman’s struggles in a conservative, patriarchal household nudges us to think about the harsh realities that gender and labour spawn within domestic spaces.
Chef on the Road travels to Two Brothers Organic Farms in rural Maharashtra for a two-day immersion into organic farming as lived practice—walking the farm, cooking with the harvest, and learning alongside the Hange brot…
Facilitated by No Footprints, the walk was a comprehensive exploration of the many facets of Mumbai’s Worli Koliwada.
