Village Vibe celebrates the art, culture and festivals of India’s village life. Urbanites aren’t the only ones who become social media stars, produce stunning art, enjoy food fads or follow fitness crazes. And as for festivals, there’s a totally different vibe in the villages.
Village Vibe
Sariska sets its natives on tiger’s trail
Local youth have been hired as trackers in Sariska tiger reserve that now has 28 tigers. In 2004, it lost its entire Royal Bengal population due to poaching.
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.
Bengal’s dwindling Dhimal community battles odds
Dhimal, a small vanishing ethnic group in West Bengal, is looking to the government to sustain their distinct heritage and language.
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.
‘Urban’ LGBTQIA+ versus queerness in rural India
Legalising homosexuality has had little impact on the deeply entrenched queerphobia in rural India, where there is a lack of awareness and discussion on LGBTQIA+ rights.
Live like a tribal at these Bastar homestays
With Bastar opening up as a tourist destination lately, homestays are providing additional income to tribal villagers and reducing seasonal migration of locals to cities in search of work.
Mobile apps aim to take venom out of snake bites
SnakeHub, SARPA, Snakepedia are among several dedicated digital platforms designed to raise awareness and combat the scourge that kills 64,000 Indians annually.
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.