Sikkim’s Khangchendzonga Biosphere Reserve braids nature with culture as tourism expands
" Biocultural knowledge is the secret of how communities have responded and adapted to climate change and globalisation"
Café Paaka, Hyderabad: ‘Organic, artisanal, slow’
To promote underground independent arts, to provide a platform for such artists and to expose the crowd to a variety of alternative genres
Festival of Uncultivated Food: Weeding out the myths
Edible plants and crops which we ignoramuses tend to dismiss as weeds, are plants that grow without their seeds being sown and alongside other crops.
When the bovines swayed to the gentle tunes
The five-feet-long Ganey wind instrument, is revered by the Kadugollas, a semi-nomadic tribe of cowherds residing on the fringes of forests.
Walk along the Ken to Find a World You Didn't Know Was There
We discussed old stories, traditions surrounding the water, agricultural practices, recent climate patterns, historical narratives, people’s aspira...
Using organic waste for paddy germination
The Raj Gonds have the seeds germinate speedily between layers of leaves of teak and Vitex trifolia, a method suitable for dry conditions.
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.
A rice, lost and found
The rice, endemic to Kerala, adapted to the salinity of the coastal areas. To survive the tides the plant grew taller - to 1.5 meters.
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.