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Poor man's saffron

Issue Date: Dec 15, 2014

Drought made palatable

Issue Date: Nov 15, 2014

Variety comes home

Issue Date: Oct 31, 2014

A sip of earthy flavour

Issue Date: Oct 15, 2014

Roadside remedy

Author(s): Shalini Dhyani
Issue Date: Sep 30, 2014

High on green

Issue Date: Sep 15, 2014
Recently, i saw a few maids plucking the leaves from a branch of a moringa tree near my house. I was a bit hesitant to interfere, but was curious about what they planned to do with the leaves. “We eat them,” they replied shyly. A do-gooder cable operator who was passing by stopped to listen to the conversation. He enquired further in Odia and told me that the leaves were a common food in rural areas. I asked the maids if they could share a few leaves, and they happily agreed.

Ferment food for the gut

Issue Date: Aug 15, 2014
Ever wondered how food was preserved at a time when there were no refrigerators or electricity, only Grandma or Mother Nature to turn to? It was the practice of either fermentation or dehydrating food, that preserved eatables.

Struck at the root

Issue Date: Jul 15, 2014

Crunchy, juicy devil's backbone

Author(s): Harisha R P 
Issue Date: Jun 30, 2014
I remember my mother eagerly waiting for the rainy season to begin and for the tender shoots and fresh leaves of narale to sneak out from the trees in our courtyard in a central Karnataka village. Narale (Cissus quadrangularis) or devil’s backbone, as the succulent plant is known, remains dormant the whole year and starts regenerating soon after it receives the first shower of rain in June.
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