A simple vegetable cooked with jaggery in Gujarat and dried for buttermilk-fried snacks in Tamil Nadu, is guar phali slipping out of domestic memory? Read why its recipes are less remembered, even as cultivation soars.

It fed the starving, healed the sick, blessed the newborn and the bride. Now, it’s remembered mostly for a banned brew. Read what we are collectively losing by villainising Mahau. 

India’s maize output has more than tripled in two decades, leading in what many dub “Green Revolution 2.0.” Yet this boom raises concerns for food security, traditional crops, and biodiversity. How did a grain once cherished for its flavour and resilience become a industrial produce, and what can we do to reclaim our culinary heritage?

Between noon and five, when cooking feels impossible and the air stands still, this is often all one can bear to eat: long, thin strips of melon or cucumber, salted or dusted with red chilli. It is a snack of necessity but also a little feast, an abundance drawn from a land presumed to lack.

Slimy, sour childhood memories — Kaachri wasn’t love at first bite for me, but it grew on me. This wild Rajasthani melon is a true desert gem, inside and out.

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.