Food
Papads and pickles empower women in Maharashtra
A women's self-help group in the quaint village of Peth in Palghar district of Maharashtra has transformed traditional culinary skills into entrepreneurial success.
Tried these Goan burgers locals queue up for?
Three brothers are using their family's recipes to make your tastebuds jump with joy even at 3 am, in Anjuna.
Millets of Mewar restoring glory of forgotten grains
This Udaipur restaurant is tantalising taste buds and nourishing the body of patrons by dishing out nutritious millet-based meals.
World Chocolate Day: Unveil your favourite chocolate’s rural origin
What's sweeter than opening a box of chocolates? The bitter-sweet confectionery is a favourite snack for most of us, but let's not forget its humble origin as a small bean grown in tropical countries like India.
Could this Odisha tribal snack start a food trend?
Palami Mallick, 65, who belongs to the Kutia Kondh tribe in Odisha's Kandhamal district, prepares mandia pitha using ragi and other ingredients. This particularly vulnerable tribal group has a strong cultural association with millets.
The ‘queen’ of king chillies in Assam
From growing them commercially to starting a nursery, this woman farmer helps others realise the market potential of bhoot jolokia – one of the hottest chillies in the world.
Odisha women earn lakhs by cooking patua from veggie peels
Most of us may discard the nutrient-rich vegetable peels as waste, but the rural women of Mayurbhanj and Balasore districts in Odisha are now using them to prepare the traditional patua dish and earn a living.
Food truck provides a bright spot to Himachal’s rural women
Purusharth Jamwal, a marine engineering graduate and entrepreneur, helps makers of artisanal food products who have limited access to markets and whose businesses were hit hard by the Covid pandemic.
A dose of dandelion soothes Kashmir’s palate and health
Called ‘haend’, Kashmiris consider a wild variety of dandelion a miracle herb that cures a host of ailments. They eat it fresh, cooked and dried.
Cup full of joy — tea time in India
Tea is more than a beverage for Indians. It’s an emotion, an obsession. Many stories, conversations and moments of bonding unfold over a cup of chai at tapris (kiosks) across India every day. Here are some snapshots.
This comforting stew elevates diversity of Northeast cooking
The Mizo bai is a one-pot boiled mix of greens, veggies, meat, fish, herbs, and anything filched from the pantry.
Tai Phake couple serves Assam tribe’s history on a plate
The Tai Phake is a community of around 2,000 people who are trying to preserve their identity and heritage with various efforts, serving their unique cuisine is part of that push.
Making red weaver ant chutney
For years, red weaver ant has been an integral part of diet among the tribal communities in North Odisha’s Mayurbhanj district that has ensured their dietary diversity and food security. During lean season, when there is no standing crop for harvest, tribals often make a living out of selling it in the weekly market.
Step-by-step guide to make red ant chutney
The red weaver ant is an integral part of the diet of tribal communities in Odisha’s Mayurbhanj district. During the lean season, when there is no standing crop, tribals often sell these insects in the local market to make a living.
How women’s market sustains indigenous food system
The Tangkhul community of Ukhrul in Manipur relies heavily on agriculture, besides foraging. Women play an important role in it. Ava Market is the ‘women only’ market in town where herbs, plants and wild edibles are sold daily.
Add these local superfoods to your meals
Why spend all your money on expensive global superfoods when you can buy local alternatives at less than half the cost?
Heritage drink feni high in Goa, falls flat abroad
Prohibitive liquor laws have confined feni to Goa, some distillers tried their hand abroad and failed, but hyper-local brewers still have a steady clientele
Uttarakhand’s juiciest millet momos are calling you
A quaint little restaurant in Uttarakhand’s Tehri Garhwal is creating quite a bit of stir with dishes exclusively made of nutritious millets.
Here’s why you should add Kashmiri nadru to your menu
The lotus stem that grows in abundance in Kashmir’s lakes is a major crop for farmers and a tasty treat for millions, sometimes selling at Rs 500 a kg.
Kokum fruit juice tastes of success in Karnataka
A rural couple in Uttara Kannada of Karnataka hits the jackpot with various flavours of kokum juice, popularising a favourite household drink.