Traditional knowledge of a north-east community holds answers to the misunderstood practice of shifting cultivation
Adis know what kind of crops take up what kind of nutrients and how it affects other crops
The peacocks of Yeola
... keeping alive a centuries-old legacy, while innovating to keep pace with changing tastes.
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.