
“Ka jingshit te la palat! Hynrei ka umsoh-sohtrun bad ka umsoh-jajew te ki ïaid bha”
—Ibadapmon Barim, 32, shnong Khweng, Meghalaya
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SHOP | BEVERAGES
ORIGIN: KARNATAKA



I really could not choose my favourite dish—everything was so delicious and diverse!
Deeptha
At one point during the meetup, I looked around and began to wonder ‘What can food do, more than just satiate my hunger?’ I am still thinking about that question.
Aruna
At one point during the meetup, I looked around and began to wonder ‘What can food do, more than just satiate my hunger?’ I am still thinking about that question.
Aruna

—Ibadapmon Barim, 32, shnong Khweng, Meghalaya

India is home to over 6,000 native varieties of rice, but what makes each one so unique? This guide breaks down 11 heritage rice varieties—and why it is important to preserve them—based on recommendations from Bio Basics along with tips to cook them.

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A bold, savoury spice blend made with black pepper, pigeon peas, tamarind and chillies, specifically designed for making a deeply aromatic pepper kuzhambu.

Handcrafted from the sap of palmyra trees, this traditional jaggery has a deep caramel sweetness with subtle chocolatey notes.

Founded in 2022, Nutwarii Farms grows chemical-free produce in Budbud, West Bengal.

This month, members shared memories and meals surrounding the theme, ‘fish, meat, and more.’ They explored and discussed a range of ingredients from eggs, fish, and mutton, to offal, bone broths, and preserved meats.

This soft and sweet rice-based dessert offers sustenance at the end of a long, tiring day.

Jelly-like ice apple, sweet-and-bitter fruit, refreshing sap and caramel-like jaggery—every bit of the palm tree is integral to Tamil Nadu’s food culture.

Working closely with Adivasis in Odisha, Living Farms ensures self-sufficiency within the communities through seed banks, nutrition gardens, and intergenerational learning.

A bouquet of diverse books to gift this festive season.

‘Flour Power: Women-led Millet Value Chains Improve Local Nutrition’ (2024) from the book ‘Millet Mantra: The Culinary Centerpiece of India’s G20 Presidency’ by Saahil Parekh, Karan Shinghal, Nandini Agarwal, and Shuva Raha for ‘The Council on Energy, Environment and Water’ excerpted in the Millet Revival Project by The Locavore in association with the Rainmatter Foundation.