What’s crunchy, smoky, lemony, and tastes like childhood? This is a story of snacks that shaped summers, the people who made them, and why they still matter.

One-third of global food is wasted—due to excess in wealthy nations and poor infrastructure in others. Traditional Indian kitchens, rooted in zero-waste practices, offer powerful solutions. Reviving these methods alongside modern innovation can help build a sustainable, waste-free food system.

How age-old cooking techniques — kneading, boiling, drying — connect cultures across continents, showing that while ingredients may differ, the instinct to shape comfort from dough is truly universal.

From chaach-soaked rotis to tangy watermelon rind curry and mango-seed mukhwaas, these recipes are not just delicious — they’re reminders of how respect for food is woven into our culture.

In the scorching Thar, a twisted little bean just made it big. Sangri’s upcoming GI tag marks a victory for tradition, ecology, and its fierce protectors. Read on to know why it matters.

Chaach was once entirely hand-churned, rich with flavour and healing powers. Read how today’s shortcuts hide an almost lost tradition worth rediscovering.

In Rajasthan, where summer temperatures soar to 50°C, communities turn to age-old food traditions—sun-drying, pickling, foraging, and fermenting—to preserve seasonal bounty. These culinary practices offer not just survival, but a deep connection to culture, resilience, and ancestral wisdom.

A community historically found in Gujarat and Maharashtra, the Kolis have their pasts tied to the water. Once fishermen and later agriculturalists, they were known for their connection to rivers, seas, and the fish that fed them.

As I reluctantly took my leave, her frail hands squeezed mine one last time. I walked away with a heart so heavy it felt like it could crush atoms.

With their belongings fastened atop cattle and camels, Raika families journey from their base. But like many other nomadic communities in the Indian subcontinent, the Raikas are facing what can only be called a slow, long-drawn erasure. 

Imagine discovering a plant sprouting from wall cracks. It resembles a succulent, and grows freely in gardens, fields, and urban spaces. But it’s often dismissed as an unwanted guest. Would you eat it?

On the 18th day of the Kakkada month in the Kodava calendar, which typically falls during the monsoon season, it is believed that the Madh Thoppu plant possesses 18 distinct medicinal properties that are especially potent.

The name ‘Dhokla’ reminds of the quintessential Gujarati Dhokla made with Besan and Dahi. Surprisingly, Rajasthan has its version of Dhokla. And not just one but many varieties!

One of the most remarkable aspects of Indian cuisine is the ability to transform leftovers into comforting and delectable meals. This practice, deeply embedded in the culture, highlights the creativity of Indian cooks. From leftover rice to rotis, every bit of food is repurposed with care, turning potential waste into culinary treasures.

While modern foods lean towards sweetness and mild flavours, traditional Indian cuisine celebrates bitterness for its role in creating harmony and balance in a meal.

Rajasthan’s Sri Ganganagar region holds a special significance. It is known as ‘the food basket of Rajasthan’ or more informally, ‘Punjab in Rajasthan’. The diet here is incomplete without dairy.

Recipe of a special breakfast bread and stories from the nomadic Gadia Lohar tribe of Rajasthan.

‘Bhaja’ means anything that is shallow-fried in Odisha & Bengal. Nimba Kadhi Bhaja is a stir fry of Neem Buds, Eggplant and Potatoes known for its digestive benefits and blend of flavours.

words by Sonali Suman Sahu