Between March and May this year, Riddhi Dastidar knocks on the doors of Mazdoor Kitchen,a welfare initiative that feeds Delhi’s labourers and homeless,many times. During these visits, they unravel a story of persistent s…
The founding team of Tenacious Bee Collective, working in Himachal Pradesh and Kashmir, talk of their quest for raw Himalayan honey and where it has taken them.
Shraddha Patil’s modaks and puran polis are popular festive fares in Mumbai’s Worli Koliwada. Feasting on kupa biryani, Oishika Roy learns about how Shraddha’s kitchen came to be, her mother’s delicious kanji, and the wa…
Forested groves in central Kerala’s Edamalayar valley have showered the Muthuvar people with bamboo rice for the first time in six decades. In a labour of love, women of the community have gathered, cleaned, and dehusked…
The Tamils of the past regarded salt as a symbol of taste and wealth. Read this short excerpt from The Sweet Salt of Tamil in which chronicler Tho Paramisavan writes on salt, feeling, and the symbolism of salt in Tamil c…
Judima is a rice wine predominantly brewed by Dimasa women in Assam. Based in Tereh Village, Khimkho Hojai,a self-reliant farmer,brews it for her household, with help from her husband.
A morning spent at Bengaluru’s Russell Market reminds us of the forgotten art of engaging with familiar strangers, and taking pleasure in hand-picking fruits and vegetables for our everyday needs. Meet its people, and th…
This heritage building is a mere shade of what it once was, and a visit doesn’t reveal its historical significance easily. Shivani Unakar and Dhiraj Chilakapaty on the design, structure, and systems of trade within a mar…
It is clear that the heydays of Bengaluru’s Russell Market are behind it. But it exudes an old-world charm, despite the disrepair and the slump in business, says Ruth Dsouza Prabhu, part of The Locavore-led group that do…
With an increase in demand for strawberries in Northeast India, Dolly Kikon and Dixita Deka attempt to understand what it takes to grow this short duration crop. Read an excerpt from their book Seeds and Sovereignty: Eas…
Millets are mainly grown today for the purpose of making eu or millet wine, finds Bengt G Karlsson, while travelling through parts of West Bengal.
By rejecting the use of chemicals and improving soil health, permaculture can produce food that is healthier and, in some cases, even yield greater harvests. But can it feed India’s 1.4 billion population, asks Sohel Sar…