A restaurant on the India-Pakistan border is building bridges between the nations with food and art
Order daal makhani, chicken tikkas and aloo paranthas, or bakarkhani rotis, chapli kebabs and miyanji ki dal made from Lahori recipes.
Can Baiga millet be part of mainstream?
Sikiya is an extra produce the Baigas get without even cultivating it. It has about 12 to 12.5 per cent protein.
Peeling away traditional Rajasthani cooking
On using peels, seeds, pits and even watermelon rinds to make dishes ranging from subzi (cooked vegetable) to fried snacks.
How a farmers’ group is reviving the jackfruit
Pingara, run by 1000 farmers of Dakshin Kannada, employs 18 people and has the capacity to process over 400 kg of raw jackfruit a day.
Bridging urban-rural divide
Cooperative initiatives that involve urban and rural people to solve problems of villages as well as cities, help to bridge the rural-urban divide
Maharashtra's Feast in The Forest
The forest foods movement is about both ancient knowledge and the underlying wisdom of the forest people...
One grain at a time: Assam’s rice seed library for climate resilience
His assemblage includes 250 varieties - aromatic, sticky, black, flood-tolerant and hill rice
There is so much to explore in the world of tubers
The tuber stall led by Lakshmi Siddhi registered sales worth ₹11,000!
Meet India’s first and only licensed fisherwoman, KC Rekha
India’s lone licensed deep sea fisher-woman has survived monstrous tides that toss around her flimsy 20-year-old vessel.