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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
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
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
Heti Chya Besan. Heti offers a variety in cooking. It can be eaten as stir-fried bhaji, cooked in a tangy style with gram flour, or as crispy pakoras with gram or rice flour
by
Vikas Choudhary
Heti Chya Besan. Heti offers a variety in cooking. It can be eaten as stir-fried bhaji, cooked in a tangy style with gram flour, or as crispy pakoras with gram or rice flour
by
Vikas Choudhary
Heti Chya Besan. Heti offers a variety in cooking. It can be eaten as stir-fried bhaji, cooked in a tangy style with gram flour, or as crispy pakoras with gram or rice flour
by
Vikas Choudhary
Farani Gutke. Farani gutke is one of the well-known local dishes in Uttarakhand, and is eaten with chapati made from millets
by
Vikas Choudhary
Farani Gutke. Farani gutke is one of the well-known local dishes in Uttarakhand, and is eaten with chapati made from millets
by
Vikas Choudhary
Farani Gutke. Farani gutke is one of the well-known local dishes in Uttarakhand, and is eaten with chapati made from millets
by
Vikas Choudhary
Farani Gutke. Farani gutke is one of the well-known local dishes in Uttarakhand, and is eaten with chapati made from millets
by
Vikas Choudhary
Farani Gutke. Farani gutke is one of the well-known local dishes in Uttarakhand, and is eaten with chapati made from millets
by
Vikas Choudhary
Aloo Ke Gutke. Most Garhwali's prefer jakhiya over cumin and mustard seed for tempering because it has a sharp pungent smell and crunchy taste
by
Vikas Choudhary
Aloo Ke Gutke. Most Garhwali's prefer jakhiya over cumin and mustard seed for tempering because it has a sharp pungent smell and crunchy taste
by
Vikas Choudhary
Karuveppilai Podi. This is an excellent alternative to the gunpowder served with idlis. The powder can also be sprinkled on rice and eaten with hot ghee
by
Vikas Choudhary
Karuveppilai Podi. This is an excellent alternative to the gunpowder served with idlis. The powder can also be sprinkled on rice and eaten with hot ghee
by
Vikas Choudhary
Karuveppilai Podi. This is an excellent alternative to the gunpowder served with idlis. The powder can also be sprinkled on rice and eaten with hot ghee
by
Vikas Choudhary
Karuveppilai Podi. This is an excellent alternative to the gunpowder served with idlis. The powder can also be sprinkled on rice and eaten with hot ghee
by
Vikas Choudhary
Stir-Fried Kaddisoppu. Kaddisoppu is bitter in taste, but rich in iron, magnesium, alkaloids and phytosterols
by
Vikas Choudhary
Stir-Fried Kaddisoppu. Kaddisoppu is bitter in taste, but rich in iron, magnesium, alkaloids and phytosterols
by
Vikas Choudhary
Stir-Fried Kaddisoppu. Kaddisoppu is bitter in taste, but rich in iron, magnesium, alkaloids and phytosterols
by
Vikas Choudhary
Stir-Fried Kaddisoppu. Kaddisoppu is bitter in taste, but rich in iron, magnesium, alkaloids and phytosterols
by
Vikas Choudhary
Stir-Fried Kaddisoppu. Kaddisoppu is bitter in taste, but rich in iron, magnesium, alkaloids and phytosterols
by
Vikas Choudhary
Bhishikanda Sweet. Lotus roots are a delicacy in the tribal belt of Vidarbha and Chattisgarh. They also provide food security to the Dheevar fishing community, which specialises in their extraction
by
Vikas Choudhary
Lasoda
by
Vikas Choudhary
Lasoda
by
Vikas Choudhary
Lasoda
by
Vikas Choudhary
Kolaiya Ki Sabzi. Though devoid of any flavour, dishes made using mahua fruits are as delectable as those from mahua flowers
by
Vikas Choudhary
Kolaiya Ki Sabzi. Though devoid of any flavour, dishes made using mahua fruits are as delectable as those from mahua flowers
by
Vikas Choudhary
Kolaiya Ki Sabzi. Though devoid of any flavour, dishes made using mahua fruits are as delectable as those from mahua flowers
by
Vikas Choudhary
Peepal Ki Bhaji. Peepal leaves are a favourite of the Baiga tribe of Mandla and Dindori districts. Available for a brief time, the leaves add a variety to the plate
by
Vikas Choudhary
Peepal Ki Bhaji. Peepal leaves are a favourite of the Baiga tribe of Mandla and Dindori districts. Available for a brief time, the leaves add a variety to the plate
by
Vikas Choudhary
Peepal Ki Bhaji. Peepal leaves are a favourite of the Baiga tribe of Mandla and Dindori districts. Available for a brief time, the leaves add a variety to the plate
by
Vikas Choudhary
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DIG062154
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
DIG062156
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
DIG062161
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
DIG062165
Heti Chya Besan. Heti offers a variety in cooking. It can be eaten as stir-fried bhaji, cooked in a tangy style with gram flour, or as crispy pakoras with gram or rice flour
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062168
Heti Chya Besan. Heti offers a variety in cooking. It can be eaten as stir-fried bhaji, cooked in a tangy style with gram flour, or as crispy pakoras with gram or rice flour
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062171
Heti Chya Besan. Heti offers a variety in cooking. It can be eaten as stir-fried bhaji, cooked in a tangy style with gram flour, or as crispy pakoras with gram or rice flour
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062172
Farani Gutke. Farani gutke is one of the well-known local dishes in Uttarakhand, and is eaten with chapati made from millets
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062173
Farani Gutke. Farani gutke is one of the well-known local dishes in Uttarakhand, and is eaten with chapati made from millets
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062178
Farani Gutke. Farani gutke is one of the well-known local dishes in Uttarakhand, and is eaten with chapati made from millets
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062179
Farani Gutke. Farani gutke is one of the well-known local dishes in Uttarakhand, and is eaten with chapati made from millets
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062181
Farani Gutke. Farani gutke is one of the well-known local dishes in Uttarakhand, and is eaten with chapati made from millets
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062183
Aloo Ke Gutke. Most Garhwali's prefer jakhiya over cumin and mustard seed for tempering because it has a sharp pungent smell and crunchy taste
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062184
Aloo Ke Gutke. Most Garhwali's prefer jakhiya over cumin and mustard seed for tempering because it has a sharp pungent smell and crunchy taste
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062187
Karuveppilai Podi. This is an excellent alternative to the gunpowder served with idlis. The powder can also be sprinkled on rice and eaten with hot ghee
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062190
Karuveppilai Podi. This is an excellent alternative to the gunpowder served with idlis. The powder can also be sprinkled on rice and eaten with hot ghee
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062192
Karuveppilai Podi. This is an excellent alternative to the gunpowder served with idlis. The powder can also be sprinkled on rice and eaten with hot ghee
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062195
Karuveppilai Podi. This is an excellent alternative to the gunpowder served with idlis. The powder can also be sprinkled on rice and eaten with hot ghee
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062197
Stir-Fried Kaddisoppu. Kaddisoppu is bitter in taste, but rich in iron, magnesium, alkaloids and phytosterols
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062199
Stir-Fried Kaddisoppu. Kaddisoppu is bitter in taste, but rich in iron, magnesium, alkaloids and phytosterols
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062200
Stir-Fried Kaddisoppu. Kaddisoppu is bitter in taste, but rich in iron, magnesium, alkaloids and phytosterols
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062201
Stir-Fried Kaddisoppu. Kaddisoppu is bitter in taste, but rich in iron, magnesium, alkaloids and phytosterols
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062203
Stir-Fried Kaddisoppu. Kaddisoppu is bitter in taste, but rich in iron, magnesium, alkaloids and phytosterols
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062204
Bhishikanda Sweet. Lotus roots are a delicacy in the tribal belt of Vidarbha and Chattisgarh. They also provide food security to the Dheevar fishing community, which specialises in their extraction
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062207
Lasoda
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
Tata BP Solar India
,
India
,
DVD NO.
MDVDDP058
DIG062211
Lasoda
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
Tata BP Solar India
,
India
,
DVD NO.
MDVDDP058
DIG062212
Lasoda
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
Tata BP Solar India
,
India
,
DVD NO.
MDVDDP058
DIG062213
Kolaiya Ki Sabzi. Though devoid of any flavour, dishes made using mahua fruits are as delectable as those from mahua flowers
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062214
Kolaiya Ki Sabzi. Though devoid of any flavour, dishes made using mahua fruits are as delectable as those from mahua flowers
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062215
Kolaiya Ki Sabzi. Though devoid of any flavour, dishes made using mahua fruits are as delectable as those from mahua flowers
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062218
Peepal Ki Bhaji. Peepal leaves are a favourite of the Baiga tribe of Mandla and Dindori districts. Available for a brief time, the leaves add a variety to the plate
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062220
Peepal Ki Bhaji. Peepal leaves are a favourite of the Baiga tribe of Mandla and Dindori districts. Available for a brief time, the leaves add a variety to the plate
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062222
Peepal Ki Bhaji. Peepal leaves are a favourite of the Baiga tribe of Mandla and Dindori districts. Available for a brief time, the leaves add a variety to the plate
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058