Food
Karitchi, no longer a forgotten condiment of Garo cuisine
Entrepreneur Dharmen Momin from Meghalaya is reviving the traditional Garo practice of making karitchi, a local alkaline liquid that was once central to their cuisine but lost to cheap, store-bought sodium carbonate.
A rice beer brand that pays tribute to the seven sisters
For 7 United founder Keenan K Marak, the rice beer brand isn’t just a business venture but a cultural mission to showcase northeast India’s unique relationship with the indigenous drink.
Meet the emperor of the king of fruits in Malihabad
Haji Kalimullah Khan, the 84-year-old “mango man” of Malihabad, has been growing new varieties of the fruit for over six decades. Among his claims to fame is a tree that bears over 300 different varieties of mangoes.
How many of these lesser-known local greens have you tried?
Indian regional cuisine is full of nutrient-dense ingredients. This National Nutrition Week, which is observed in the first week of September, here is a list of six healthy foods from the far-flung corners of the country.
The humble coconut is trending now, and how!
Coconuts are more versatile than you think! On this World Coconut Day, we bring to you some innovative uses for the fruit that are gaining popularity and make it a must-have in daily life.
Golden needles, purple tea: Women-led estate shines in Arunachal
Driven by an all-woman team, Donyi Polo Tea Estate in Arunachal Pradesh is pioneering sustainable tea cultivation and artisanal tea production, and breaking auction records.
This is why gucchi mushrooms are the world’s priciest
Morel mushrooms, also known as gucchi, may be the globe’s most expensive mushroom, but now climate change is impacting its availability. Village Square does a visual essay on what goes into sourcing the prized delicacy.
Nothing ‘aam’ about these mango varieties
Move over Safeda, Langda and Chausa – the more popular mango varieties of India. This Mango Day, we do a round-up of some lesser-known regional favourites for you to savour.
Add this waterfall-side Himachali dhaba to your Manali itinerary
You can enjoy Himachali delicacies like lingdi sabzi, sidu and kadhi at Sagar Thakur dhaba, which is run by a ‘Pahadi didi’ next to a natural waterfall far from the maddening crowd of Manali.
Traditional Odia sweet magaji ladoo awarded GI tag
Magaji is a beloved sweet of Odisha’s Dhenkanal district. Its makers’ dedication to quality and tradition has earned this remarkable preparation a Geographical Indication (GI) tag, ensuring its authenticity and preservation for future generations.
Kesar mangoes travel from Nashik’s tribal farms to US supermarkets
Tribal farmers of Nashik in Maharashtra have revolutionised mango cultivation, boosting productivity, while access to organic certification and international markets has led to successful exports of the kesar variety to the US.
5 honey-licious recipes to try this summer
Craving for a dessert that will satisfy your sweet tooth without compromising your health? On World Bee Day Village Square lists delicious Indian recipes that can be whipped up using honey.
Food as medicine in Kumaoni cuisine
Hemp was eaten in Uttarakhand long before the new age christened it as a “complete protein”. So were flavoured salts, wild rice, and a host of healthy millets. In these hills, the food is tasty but also nourishes and heals.
Bela pana, a nutritional and cooling Odia drink
Belapana, made from bael (wood apple) fruit, is a Odia drink that is believed to have cooling and digestive properties, making it ideal for the hot summer days.
7 cooling drinks from the Indian heartland to enjoy this summer
As the summer intensifies, we bring to you some cooling drinks that Indians have been drinking through the ages to beat the heat. Reason enough to ditch sodas and other packaged beverages, and make a healthier choice.
How a pungent delicacy is supporting Tripura’s indigenous community
Fermented fish business not only sustains indigenous livelihoods but also plays a vital role in meeting the high demand for fish products in Tripura, underscoring its significance in the state’s economy and culinary heritage.
Jharkhand’s tribal cuisine gets a trendy twist
A team of young professionals is giving a contemporary touch to Jharkhand’s tribal food through an agro-tourism venture, which offers a fine dining and farm-stay experience to visitors on the outskirts of Ranchi while empowering local villagers.
Delicious traditional Odia recipes that you must try
As Odisha celebrates its Utkala Divas (formation day) on April 1, we bring to you some star dishes from the state that appeal to varied palates.
The cheesiest Indian desserts on offer
One of India’s favourite sweet treats, rasmalai, was chosen as the second-best cheese-based dessert in the world. Here are more such sweet dishes from India that lean in on our cheese-making traditions.
Visiting Mussoorie? Say cheese at this 100-yr-old Landour shop
In the heart of the misty hills of Uttarakhand lies the enchanting town of Landour, which is home to one of India's favourite authors, Ruskin Bond, and a cheese shop that is deeply rooted in the history of its cobblestone streets and colonial-era cottages.