“Thukpa is what people reach for when they are sick, or cold, or missing something they cannot name”
—Passang Dolma, who runs a Tibetan eatery in Dhondenling
karnataka
Photo Essay: Can Coffee Survive the Climate Crisis Without Forests?
As unseasonal rains and rising temperatures reshape India’s coffee landscapes, smallholder growers working with Black Baza—a coffee enterprise—show how preserving biodiversity is the most apt climate mitigation strategy.
Native and Natural: Growing Organic Coffee in Chikmagalur, Karnataka
Established by a father-daughter duo, Native and Natural is an organic producer relying on naturally available resources to grow their coffee.
Jolada Kadabu (Jowar Dumplings with Wild Edible Greens)
A healthy snack that can even double as a meal, the Jolada Kadabu is cherished in several Kannadiga households. It brings together the goodness of jowar with the unique flavours of wild greens.
Mudali Rava Fry
Sumeet Kaur of Spudnik Farms documents the recipe of a simple rava fry, a specialty of the Kunbi community. The Kunbis use mudali for this preparation, a unique tuber they preserve and cultivate in the Western Ghats.
What Makes Joida a Hotspot for Tuber Diversity?
Sumeet Kaur, founder of Spudnik Farms and tuber enthusiast, talks to Mukta Patil about these resilient root vegetables, how the Kunbi community preserve and worship them, and making mudali bharta at home.
How ‘Local’ is the Mid Day Meal?
Zoya Naaz Rehmaan explores whether the Mid Day Meals in different states consider the everyday dietary habits of the students they cater to.
Kulith ani Kooka Koddel
This kulith ani kooka koddel, a family recipe from Chef Ashwini Pai, is a warm and comforting Mangalorean curry that uses the chinese potato, a winter produce from the coastal regions of Karnataka.