Dalle Khursani
This round, fiery GI-tagged chilli is commonly found across Sikkim, Darjeeling, and Kalimpong.
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The Locavore Team
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Alibaug white onion
This mildly pungent onion is grown in the coastal soils of Maharashtra’s Raigad district.
Stable Income, Drinking Water, Rest: Why Gig Workers Unionise
Delivery workers across multiple quick-commerce platforms assert that urban regions can no longer do without doorstep delivery. In such a context, why does gig work remain undignified? We’re bringing together three speakers—who have been closely working, organising, and advocating for the rights of gig workers—to highlight ground realities of this economy and discuss the demands of the many workers employed under this system.
Handmade Virgin Coconut Oil
Made by gently heating fresh coconut milk at a constant temperature in an uruli, or a large bronze vessel, this oil has nutty roasted notes.
Shatavari Murabba
A murabba-like preserve made by infusing antioxidant rich shatavari roots with wild forest honey.
East Indian Arrowroot Powder
Powder from narrow leaved turmeric which grows wild in the Western Ghats.
Whistling Schoolboy
A blend of Arabica and Robusta beans with 20% chicory, this is Black Baza’s take on traditional South Indian filter kaapi.
Meetha Nimbu Pickle
This sweet and sour pickle—made using a heirloom recipe from Gwalior, Madhya Pradesh—has thickly sliced lemon pieces along with whole spices like cumin, black pepper, peepal, brown cardamom, clove, to name a few.