Difficulty Level: Beginner
38 posts
The Pull of Kinema’s Strings
Priyadarshinee Shrestha and Roshan Rai explore what making kinema—a fermented staple popular in the Eastern Himalayas—looks like in a rapidly changing world.
Pendhra Chokha
An unexpected discovery at the Wild Food Festival, this chokha celebrates pendhra’s unique texture and taste.
Niang Ryndia Salad
In Meghalaya, Eri silkworm pupae are often eaten after the silk cocoon has been harvested.
Chaapda Chutney
The red weaver ants used in this chutney are foraged from the forest canopies of Bastar in Chhattisgarh.
Totapuri Kairi Karbat
This sweet-and-sour karbat from Alibaug features Totapuri mangoes as the main ingredient.
