Logo
  • Stories
    • Features
      • Books on Food
      • Culture
      • Personal Essay
      • From the Fields
      • The Locavore Champions
      • The Locavore Guides
    • Community
      • Everyday Locavores
      • Kitchen Hand-Me-Downs: An Evolving Collection
      • Food Memories
      • Inside My Kitchen
      • Market Archives
  • Partners
    • Producers
    • The Food Systems Collective
  • Products We Love
    • Baking Ingredients
    • Beverages
    • Dairy
    • Dried Fruits, Nuts & Seeds
    • Ferments and Vinegars
    • Grains and Flours
    • Jams, Preserves, and Spreads
    • Meat, Seafood, and Eggs
    • Natural Sweeteners
    • Oils
    • Pickles and Condiments
    • Pulses and Dals
    • Snacks and Ready-to-Cook
    • Spices, Herbs, and Masalas
    • Sweets and Confections
    • Wild Foods
  • Cooking
    • Recipes
      • Soups
      • Salads
      • Snacks and Appetisers
      • Millet Recipes
      • Breakfast
      • Beverages
      • Main Course
      • Pickles and Chutneys
      • Desserts and Mithai
    • Recipe-led Stories
    • Know Your Desi Ingredients
  • Projects
    • Ongoing Projects
      • Woman Farmer Project (2026)
      • Setting The Table: Stories from India’s Food Cultures
      • Mumbai Koli Project
      • The Tiny Food Project: Alibag
      • Local Food Club
      • ‘Longing for Home Food’ Project
    • Past Projects
      • Feeding the Future Project
      • Serendipity Arts Festival ‘25
      • Millet Revival Project
      • Serendipity Arts Festival
      • Worli Koliwada Project
      • Wild Food Project | Palghar, Maharashtra
      • Freedom From Hunger: A Collaborative Fundraising Project
  • Events
    • Upcoming Events
      • 16 September | Beyond the Plate |
        Dalit Identity through Food: How Art Forms
        Shape Memory, Belonging, and Access
    • Past Events
      • Meetups
      • Beyond the Plate
      • Workshops
      • Experiences
      • Festivals
      • Talks
      • Discovery
      • Chef on the Road
  • Local Food Club
    • Sign up
    • How It Works
    • Our Vision
    • Get Involved
  • About
    • What We Do
    • Meet The Team
    • In The Media
    • Contribute
    • Say Hello
    • Work with Us
    • Newsletter
  • Newsletters
  • Stories
    • Features
      • Books on Food
      • Culture
      • Personal Essay
      • From the Fields
      • The Locavore Champions
      • The Locavore Guides
    • Community
      • Everyday Locavores
      • Kitchen Hand-Me-Downs: An Evolving Collection
      • Food Memories
      • Inside My Kitchen
      • Market Archives
  • Partners
    • Producers
    • The Food Systems Collective
  • Products We Love
    • Baking Ingredients
    • Beverages
    • Dairy
    • Dried Fruits, Nuts & Seeds
    • Ferments and Vinegars
    • Grains and Flours
    • Jams, Preserves, and Spreads
    • Meat, Seafood, and Eggs
    • Natural Sweeteners
    • Oils
    • Pickles and Condiments
    • Pulses and Dals
    • Snacks and Ready-to-Cook
    • Spices, Herbs, and Masalas
    • Sweets and Confections
    • Wild Foods
  • Cooking
    • Recipes
      • Soups
      • Salads
      • Snacks and Appetisers
      • Millet Recipes
      • Breakfast
      • Beverages
      • Main Course
      • Pickles and Chutneys
      • Desserts and Mithai
    • Recipe-led Stories
    • Know Your Desi Ingredients
  • Projects
    • Ongoing Projects
      • Woman Farmer Project (2026)
      • Setting The Table: Stories from India’s Food Cultures
      • Mumbai Koli Project
      • The Tiny Food Project: Alibag
      • Local Food Club
      • ‘Longing for Home Food’ Project
    • Past Projects
      • Feeding the Future Project
      • Serendipity Arts Festival ‘25
      • Millet Revival Project
      • Serendipity Arts Festival
      • Worli Koliwada Project
      • Wild Food Project | Palghar, Maharashtra
      • Freedom From Hunger: A Collaborative Fundraising Project
  • Events
    • Upcoming Events
      • 16 September | Beyond the Plate |
        Dalit Identity through Food: How Art Forms
        Shape Memory, Belonging, and Access
    • Past Events
      • Meetups
      • Beyond the Plate
      • Workshops
      • Experiences
      • Festivals
      • Talks
      • Discovery
      • Chef on the Road
  • Local Food Club
    • Sign up
    • How It Works
    • Our Vision
    • Get Involved
  • About
    • What We Do
    • Meet The Team
    • In The Media
    • Contribute
    • Say Hello
    • Work with Us
    • Newsletter
  • Newsletters

Input your search keywords and press Enter.

April 26, 2023
  • Producers

Tenacious Bee Collective: Focussing on Quality and Community

  • April 26, 2023
  • The Locavore Team
Beekeepers in Bharmour village (9500 ft) in Chamba district, Himachal Pradesh, bring their combs to a manual extractor, surrounded by a net, to harvest honey. All photos by Malini Kochupillai.

Tenacious Bee Collective sees itself as a bee-keeping advocacy company that works with hive-based products, including a variety of honey—uni- and multi-floral—and beeswax apothecaries. One of the central aims of this organisation is to create bee-friendly habitats and bring exciting job opportunities for the rural mountain communities of Western Himalaya. TBC does this by training local Gaddi women in the allied activities of beekeeping. Apart from this, the company also works with small-scale farmers of the region to ethically and scientifically manage beehives.

 

Spread across Himachal Pradesh and Kashmir, Tenacious Bee Collective works with local beekeepers of these fragile ecosystems. As the focus is on quality and community, it produces small-batch harvests. Addressing the multi-layered problems of lack of job opportunities and urban migration in the region, the organisation has been committed to providing jobs to the locals. This is done by working with local stakeholders to amplify the work in the larger community, and by facilitating preliminary research.

 

Co-founders Kunal Singh and Malini Kochupillai began this journey as a quest to find raw honey from the mountains in Himachal Pradesh. Discovering the community’s issues and creating a platform for such discourse led to the birth of Tenacious Bee Collective in 2018. Following the guidelines set by the Food and Agriculture Organization of the United Nations [FAO], the founders and their team identify beehives with sealed honeycombs and harvest 30 per cent of the honey, leaving 70 per cent for the bees.

Tenacious Bee Collective employs members of the local community of Badsar Panchayat (at 4,300 ft) in Himachal Pradesh’s Palampur region. Buckwheat, red rice, turmeric, flowers like marigold and sunflower, along with herbs like Indian borage, mint, and parsley, are grown on this patch of land leased to the organisation.
(Left to right) Nirmala didi, Nikko didi, Sunita didi, Bindu didi, Indira didi and Sheena didi label honey jars at the workshop in Badsar Panchayat, within walking distance of the leased farmland.

Why We Love Tenacious Bee Collective

  • Information dissemination – Tenacious Bee Collective participates in various community activities throughout the year, hosting artists and creative practitioners who conduct art-based workshops for children and women. These workshops and interactions are tailored to the local ecology, culture, customs, and traditions and serve as a platform for important conversations among the community.
  • Adopt a Beehive model – The beehive adoption model operates on an annual subscription basis and guarantees a minimum support price for beekeepers, mitigating traders and middlemen in the supply chain. The honey is directly supplied to consumers after harvest.
  • Tenacious Recipe Book – During the COVID-19 pandemic, Tenacious Bee Collective responded to the universal creative surge in cooking by releasing an online zine on how to use different kinds of honey. Illustrated by Smita Chatterjee, this beautiful documentation of recipes is available for free in your inbox when you sign up for their newsletter.
  • Building communities for a larger purpose – Tenacious Bee Collective uses honey and beekeeping as tools to address complex issues and bring attention back to people living in the mountains. The organisation initiates dialogue around climate change, urban migration, food production volatility, lack of financial independence in women, and the overall loss of traditional knowledge, and how these factors affect communities in the valleys of the two neighbouring states.
  • Litchi Honey and Raw Unpasteurised Bharmour Forest Honey – Although an untrained palate may not distinguish the nuanced flavours of some seasonal flora—like Acacia and Chichiri—from the array of honey variants in the Tenacious Bee Collective online shop, some stand out. The fruity notes of Litchi in the Raw Unpasteurised Litchi Honey and the complexity of flavour in the Raw Unpasteurised Bharmour Forest Honey made them winners in the books of our founder, ChefTZac.

What does sustainability mean to you?

“At Tenacious Bee Collective, sustainability means taking a comprehensive approach towards environmentally, and socio-economically uplifting rural mountain communities. It involves mindful consumption, conserving natural resources and fostering social inclusion to ensure prosperity for all—achieving these goals through slow, thoughtful growth.

 

We take inspiration from Aldo Leopold’s philosophy ‘thinking like a mountain’ to understand human beings’ position within the ecosystem, and the profound connectedness of the many diverse elements that comprise it. Resonating deeply with our founding principles, it encapsulates the spirit behind our work which aims to connect the disparate dots between traditional knowledge, scientific research, and local cultures, to fuel sustainable creative local economies. At the core of our work is the idea of simply caring: about the people, the land, the animals and insects, and strengthening the relationships between all of us.”

 

— Malini Kochupillai, Co-founder, Tenacious Bee Collective

Manish, a beekeeper, uses the manual extractor to harvest honey. The extractor works on the centrifugal force principle.

The Locavore Bite

TL Bite offers a glimpse into how a partner producer runs their operations, and reflects their core principles and values. The idea is to provide insights into their practices and highlight their positive efforts descriptively. We have identified seven key areas of assessment – origin and source of ingredients, composition and integrity of the products, workforce policies, production practices, community-related initiatives, approach towards preserving or celebrating traditional knowledge and the materials used in packaging. While this assessment may not be entirely comprehensive, we hope it helps you make an informed decision about why you might want to support them, and the ways in which to.

 

The information below offers you a snapshot of where Tenacious Bee Collective stands on these parameters. We have put this together based on several rounds of conversation with Malini Kochupillai and Kunal Singh, Founders of Tenacious Bee Collective. Click on a piece of the pie below to find out more.

If you’re interested in finding out more about Tenacious Bee Collective, read our interview with them here.

Products We Recommend

Raw Unpasteurised Litchi Honey

Harvested in March – April, when Litchi flowers are in full bloom across the foothills of the Shivaliks, this delicious varietal has a distinct fruity aftertaste of the Litchi fruit and a brilliant golden glaze.
Buy Now

Raw Unpasteurised Bharmour Forest Honey

Harvested in the Chamba Valley of Himachal Pradesh, at an altitude of 8,000 ft, this honey flaunts the flavours of post-monsoon blooms, and leaves a lingering floral finish on the palate.
Buy Now

How to Buy

If you would like to learn more about Tenacious Bee Collective, or try their products, check out their website. If you’re interested in supporting them in other ways, please contact us at connect@thelocavore.in.

 

This is a paid partnership with Tenacious Bee Collective. We strive to keep the practices of a producer transparent and honest across all forms of partnerships.

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on WhatsApp (Opens in new window) WhatsApp
  • Click to email a link to a friend (Opens in new window) Email
  • Click to share on LinkedIn (Opens in new window) LinkedIn
  • Click to share on Reddit (Opens in new window) Reddit
  • Click to print (Opens in new window) Print
Please login to bookmark this page
Related Topics
  • Gaddi
  • Himachal Pradesh
  • honey
  • Kangra
  • Kashmir
  • Tenacious Bee Collective
  • Western Himalaya
The Locavore Team

Necessitatibus qui quia voluptas autem. Assumenda magnam similique ut. Quisquam deleniti vel porro ipsum ab molestiae.

Previous Article
  • Books on Food

Strawberry Farms: An Excerpt From Seeds and Food Sovereignty

  • April 19, 2023
  • Dolly Kikon And Dixita Deka
View Post
Next Article
  • Worli Koliwada Project

The Changing Tides of the Worli Koliwada

  • May 4, 2023
  • Sreyasi Mukherjee
View Post
You May Also Like
Gopal Bhai (left) makes hand-churned ghee from milk obtained from the Gir cow at Ghee Shala, Praakritik’s ghee-processing facility in Pune. All photos by Praakritik.
View Post
  • Producers

Praakritik: Making Chemical-free Pantry Staples in Mumbai

  • Yashvi Shah And Gia Alvares
  • August 19, 2026
(From left to right) Farmers Veena and Pooja, along with Sravanthi, the founder of So Himalayas, picking blueberries in Dobhi, Himachal Pradesh.
View Post
  • Producers

So Himalayas: Making Small-batch Fruit Preserves in Kullu, Himachal Pradesh

  • The Locavore Team
  • July 20, 2026
Forest Pick sources wild tea leaves from across eight villages—including Santing, as pictured here—in southern Manipur. All photos courtesy of Forest Pick.
View Post
  • Producers

Forest Pick: Handcrafting Wild Tea in Southern Manipur

  • The Locavore Team
  • July 1, 2026
Zangti, based in the Sangla Valley, spotlights lesser-known native ingredients from the Kinnaur district in Himachal Pradesh. All photos by Zangti.
View Post
  • Producers

Zangti: Growing Native Produce of Kinnaur, Himachal Pradesh

  • The Locavore Team
  • June 18, 2026
In Sayla, Gujarat, Panchal Dairy sources goat and sheep milk directly from pastoralists from the Maldhari community, such as Polabhai Tramata in Reshamiya village, to make artisanal cheeses. All photos courtesy Sahjeevan.
View Post
  • Producers

Panchal Dairy: Making Artisanal Goat and Sheep Milk Cheeses in Sayla, Gujarat 

  • The Locavore Team
  • March 16, 2026
View Post
  • Producers

Safe Harvest: Creating An Alternative Market For Chemical-Free Produce

  • The Locavore Team
  • February 3, 2026
View Post
  • Producers

Camel Charisma: Preserving Camel Herding Traditions in Sadri, Rajasthan

  • The Locavore Team
  • January 14, 2026
(Left to right) Bindu, Anita, Shiny and Shobha, process and prepare a batch of Garlic Pickle in the home-based processing facility in Mundakayam, Kerala. All photos by Ashik Thomas.
View Post
  • Producers

Sheilas: Making Seasonal, Small-Batch Preserves in Kerala

  • The Locavore Team
  • December 19, 2025
Logo

The Locavore is a platform committed to creating enduring impact through food.

Instagram Facebook LinkedIn X Youtube
  • About
  • In The Media
  • Work With Us
  • Contact
  • Newsletters
  • Contribute