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Basingu Ka Saag. The twigs of basingu with green-white flowers are a common sight on roadsides and in open areas of Uttarakhand during winters. The best time to collect them is between December to February
by
Vikas Choudhary
Basingu Ka Saag. The twigs of basingu with green-white flowers are a common sight on roadsides and in open areas of Uttarakhand during winters. The best time to collect them is between December to February
by
Vikas Choudhary
Kanali Ka Saag. The nettle (Bichhu ghas), found abundantly in forests, riversides, roadsides, on farm bunds and in degraded patches, is a culinary favourite among people living in hilly areas
by
Vikas Choudhary
Kanali Ka Saag. The nettle (Bichhu ghas), found abundantly in forests, riversides, roadsides, on farm bunds and in degraded patches, is a culinary favourite among people living in hilly areas
by
Vikas Choudhary
Thalkudi saag. The tribal and rural people of Odisha use the leaves in curry, cake, sharbat and herbal tea
by
Vikas Choudhary
Thalkudi saag. The tribal and rural people of Odisha use the leaves in curry, cake, sharbat and herbal tea
by
Vikas Choudhary
Thalkudi saag. The tribal and rural people of Odisha use the leaves in curry, cake, sharbat and herbal tea
by
Vikas Choudhary
Thalkudi saag. The tribal and rural people of Odisha use the leaves in curry, cake, sharbat and herbal tea
by
Vikas Choudhary
Thalkudi saag. The tribal and rural people of Odisha use the leaves in curry, cake, sharbat and herbal tea
by
Vikas Choudhary
Prickley Pear Jam. The medicinal value of prickley pear can be ascertained from the fact that 18th century European travellers carried it during long voyages to prevent scurvy, a disease caused by vitamin C deficiency
by
Vikas Choudhary
Prickley Pear Jam. The medicinal value of prickley pear can be ascertained from the fact that 18th century European travellers carried it during long voyages to prevent scurvy, a disease caused by vitamin C deficiency
by
Vikas Choudhary
Prickley Pear Jam. The medicinal value of prickley pear can be ascertained from the fact that 18th century European travellers carried it during long voyages to prevent scurvy, a disease caused by vitamin C deficiency
by
Vikas Choudhary
Dhawai Phool Ki Dal. Dhawai phool has a slightly sour flavour and adds a reddish tinge to dal. In olden times, people used to regularly consume the flower during winters
by
Vikas Choudhary
Dhawai Phool Ki Dal. Dhawai phool has a slightly sour flavour and adds a reddish tinge to dal. In olden times, people used to regularly consume the flower during winters
by
Vikas Choudhary
Phalsa Sharbat. According to Ayurveda, phalsa juice provides relief from heat during summers and reduces fever. It is good for the heart, increases appetite and is anti-inflammatory
by
Vikas Choudhary
Phalsa Sharbat. According to Ayurveda, phalsa juice provides relief from heat during summers and reduces fever. It is good for the heart, increases appetite and is anti-inflammatory
by
Vikas Choudhary
Phalsa Sharbat. According to Ayurveda, phalsa juice provides relief from heat during summers and reduces fever. It is good for the heart, increases appetite and is anti-inflammatory
by
Vikas Choudhary
Baiga Style Boiled Ratalkanda. October to March every year is the season of garadu. It can be seen stacked at vegetable stalls in any market in Indore
by
Vikas Choudhary
Baiga Style Boiled Ratalkanda. October to March every year is the season of garadu. It can be seen stacked at vegetable stalls in any market in Indore
by
Vikas Choudhary
Baiga Style Boiled Ratalkanda. October to March every year is the season of garadu. It can be seen stacked at vegetable stalls in any market in Indore
by
Vikas Choudhary
Baiga Style Boiled Ratalkanda. October to March every year is the season of garadu. It can be seen stacked at vegetable stalls in any market in Indore
by
Vikas Choudhary
Stir-Fried Sarata Bhaji. Tribulus supplements are popular among bodybuilders and other athletes who wish to restore their hormone levels to normal after taking testosterone boosters. Usually the fruit is used to make the supplement, but the whole plant has the same properties
by
Vikas Choudhary
Stir-Fried Sarata Bhaji. Tribulus supplements are popular among bodybuilders and other athletes who wish to restore their hormone levels to normal after taking testosterone boosters. Usually the fruit is used to make the supplement, but the whole plant has the same properties
by
Vikas Choudhary
Stir-Fried Sarata Bhaji. Tribulus supplements are popular among bodybuilders and other athletes who wish to restore their hormone levels to normal after taking testosterone boosters. Usually the fruit is used to make the supplement, but the whole plant has the same properties
by
Vikas Choudhary
Stir-Fried Sarata Bhaji. Tribulus supplements are popular among bodybuilders and other athletes who wish to restore their hormone levels to normal after taking testosterone boosters. Usually the fruit is used to make the supplement, but the whole plant has the same properties
by
Vikas Choudhary
Green Dosa (Mudakkatraan Leaves). The leaf powder can be made at home by sun-drying the leaves and grinding them. Since it dose not dissolve in water, swallow a teaspoon and wash it down with a glass of water
by
Vikas Choudhary
Green Dosa (Mudakkatraan Leaves). The leaf powder can be made at home by sun-drying the leaves and grinding them. Since it dose not dissolve in water, swallow a teaspoon and wash it down with a glass of water
by
Vikas Choudhary
Goolar Ka Chokha. Fig was never cultivated in India. It is foraged during the harsh summer months and at the beginning of monsoon when green vegetables are scarce
by
Vikas Choudhary
Goolar Ka Chokha. Fig was never cultivated in India. It is foraged during the harsh summer months and at the beginning of monsoon when green vegetables are scarce
by
Vikas Choudhary
Goolar Ka Chokha. Fig was never cultivated in India. It is foraged during the harsh summer months and at the beginning of monsoon when green vegetables are scarce
by
Vikas Choudhary
Gundruk Jhol. The distinctive sour-hot taste of gundrak jhol tickles the taste-buds and aidsdigestion
by
Vikas Choudhary
Narale (Hadjod) Chutney. Consuming narale chutney once a year can help prevent cought and stomach infections. The Soliga and Lingayat communities believe that it strengthens muscles and bones
by
Vikas Choudhary
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DIG062066
Basingu Ka Saag. The twigs of basingu with green-white flowers are a common sight on roadsides and in open areas of Uttarakhand during winters. The best time to collect them is between December to February
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062067
Basingu Ka Saag. The twigs of basingu with green-white flowers are a common sight on roadsides and in open areas of Uttarakhand during winters. The best time to collect them is between December to February
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062070
Kanali Ka Saag. The nettle (Bichhu ghas), found abundantly in forests, riversides, roadsides, on farm bunds and in degraded patches, is a culinary favourite among people living in hilly areas
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062073
Kanali Ka Saag. The nettle (Bichhu ghas), found abundantly in forests, riversides, roadsides, on farm bunds and in degraded patches, is a culinary favourite among people living in hilly areas
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062075
Thalkudi saag. The tribal and rural people of Odisha use the leaves in curry, cake, sharbat and herbal tea
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
Thalkudi saag. The tribal and rural people of Odisha use the leaves in curry, cake, sharbat and herbal tea
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
Thalkudi saag. The tribal and rural people of Odisha use the leaves in curry, cake, sharbat and herbal tea
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
Thalkudi saag. The tribal and rural people of Odisha use the leaves in curry, cake, sharbat and herbal tea
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
Thalkudi saag. The tribal and rural people of Odisha use the leaves in curry, cake, sharbat and herbal tea
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062087
Prickley Pear Jam. The medicinal value of prickley pear can be ascertained from the fact that 18th century European travellers carried it during long voyages to prevent scurvy, a disease caused by vitamin C deficiency
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062091
Prickley Pear Jam. The medicinal value of prickley pear can be ascertained from the fact that 18th century European travellers carried it during long voyages to prevent scurvy, a disease caused by vitamin C deficiency
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062093
Prickley Pear Jam. The medicinal value of prickley pear can be ascertained from the fact that 18th century European travellers carried it during long voyages to prevent scurvy, a disease caused by vitamin C deficiency
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062098
Dhawai Phool Ki Dal. Dhawai phool has a slightly sour flavour and adds a reddish tinge to dal. In olden times, people used to regularly consume the flower during winters
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062100
Dhawai Phool Ki Dal. Dhawai phool has a slightly sour flavour and adds a reddish tinge to dal. In olden times, people used to regularly consume the flower during winters
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062105
Phalsa Sharbat. According to Ayurveda, phalsa juice provides relief from heat during summers and reduces fever. It is good for the heart, increases appetite and is anti-inflammatory
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062106
Phalsa Sharbat. According to Ayurveda, phalsa juice provides relief from heat during summers and reduces fever. It is good for the heart, increases appetite and is anti-inflammatory
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062114
Phalsa Sharbat. According to Ayurveda, phalsa juice provides relief from heat during summers and reduces fever. It is good for the heart, increases appetite and is anti-inflammatory
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062115
Baiga Style Boiled Ratalkanda. October to March every year is the season of garadu. It can be seen stacked at vegetable stalls in any market in Indore
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062116
Baiga Style Boiled Ratalkanda. October to March every year is the season of garadu. It can be seen stacked at vegetable stalls in any market in Indore
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062118
Baiga Style Boiled Ratalkanda. October to March every year is the season of garadu. It can be seen stacked at vegetable stalls in any market in Indore
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062120
Baiga Style Boiled Ratalkanda. October to March every year is the season of garadu. It can be seen stacked at vegetable stalls in any market in Indore
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062123
Stir-Fried Sarata Bhaji. Tribulus supplements are popular among bodybuilders and other athletes who wish to restore their hormone levels to normal after taking testosterone boosters. Usually the fruit is used to make the supplement, but the whole plant has the same properties
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062125
Stir-Fried Sarata Bhaji. Tribulus supplements are popular among bodybuilders and other athletes who wish to restore their hormone levels to normal after taking testosterone boosters. Usually the fruit is used to make the supplement, but the whole plant has the same properties
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062127
Stir-Fried Sarata Bhaji. Tribulus supplements are popular among bodybuilders and other athletes who wish to restore their hormone levels to normal after taking testosterone boosters. Usually the fruit is used to make the supplement, but the whole plant has the same properties
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062130
Stir-Fried Sarata Bhaji. Tribulus supplements are popular among bodybuilders and other athletes who wish to restore their hormone levels to normal after taking testosterone boosters. Usually the fruit is used to make the supplement, but the whole plant has the same properties
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
Green Dosa (Mudakkatraan Leaves). The leaf powder can be made at home by sun-drying the leaves and grinding them. Since it dose not dissolve in water, swallow a teaspoon and wash it down with a glass of water
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
Green Dosa (Mudakkatraan Leaves). The leaf powder can be made at home by sun-drying the leaves and grinding them. Since it dose not dissolve in water, swallow a teaspoon and wash it down with a glass of water
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062135
Goolar Ka Chokha. Fig was never cultivated in India. It is foraged during the harsh summer months and at the beginning of monsoon when green vegetables are scarce
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062137
Goolar Ka Chokha. Fig was never cultivated in India. It is foraged during the harsh summer months and at the beginning of monsoon when green vegetables are scarce
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062140
Goolar Ka Chokha. Fig was never cultivated in India. It is foraged during the harsh summer months and at the beginning of monsoon when green vegetables are scarce
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062141
Gundruk Jhol. The distinctive sour-hot taste of gundrak jhol tickles the taste-buds and aidsdigestion
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062146
Narale (Hadjod) Chutney. Consuming narale chutney once a year can help prevent cought and stomach infections. The Soliga and Lingayat communities believe that it strengthens muscles and bones
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058