India’s culinary traditions include many fermented foods that reflect regional ingredients, environmental knowledge, and generations of food preparation. Among these distinctive preparations is Hawaijar, a traditional fermented…

Across the hills of Nagaland, traditional foods reflect a close relationship between local agriculture, seasonal ingredients, and household knowledge. Among the region’s distinctive preparations is Anishi, a…

In many parts of the world, flowers are admired for their beauty, fragrance and ornamental value. In India, however, certain flowers have another purpose: they become ingredients…

Imagine a ruby-red drink that tastes sweet, sour, bitter, salty and pungent, all from a single fruit. This unusual combination is the defining characteristic of Omija-cha, a…

The word “beer” usually brings to mind a fermented beverage made from grains, a foamy glass served in a pub, or a drink associated with social gatherings.…

Long before modern supermarkets began selling kombucha, probiotic shots, fortified smoothies and beverages marketed for gut health, traditional Indian kitchens had already developed drinks that combined grains,…

Some of the most extraordinary culinary traditions are found far away from the restaurants, food festivals and social media trends that dominate the global food industry. In…

Some of the most memorable dishes in the world are created from ingredients that people might otherwise overlook. A humble leaf, an unfamiliar vegetable or a flavour…

Across the forests of central and eastern India, a small, fleshy flower has played an important role in traditional food cultures for generations. Known as mahua, the…

In a world dominated by sparkling sodas, iced coffees, fruit smoothies, and brightly coloured energy drinks, Boza stands out for looking almost like something from an entirely…