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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
Poi Saag Dal. Indians love their pakoras, or fritters, during rainy season when eating spinach is considered a taboo. Spinach tends to get contaminated in waterlogged farms. Malabar spinach which grows above ground, is safe for consumption
by
Vikas Choudhary
Poi Saag Dal. Indians love their pakoras, or fritters, during rainy season when eating spinach is considered a taboo. Spinach tends to get contaminated in waterlogged farms. Malabar spinach which grows above ground, is safe for consumption
by
Vikas Choudhary
Chak-Hao Rice Kheer. Black rice was forbidden in China not because it looked poisonous, but because it had high nutritional values and could be given a place only on an emperor's menu. For centuries, the nutritional values of this will rice eluded common people
by
Vikas Choudhary
Chak-Hao Rice Kheer. Black rice was forbidden in China not because it looked poisonous, but because it had high nutritional values and could be given a place only on an emperor's menu. For centuries, the nutritional values of this will rice eluded common people
by
Vikas Choudhary
Chak-Hao Rice Kheer. Black rice was forbidden in China not because it looked poisonous, but because it had high nutritional values and could be given a place only on an emperor's menu. For centuries, the nutritional values of this will rice eluded common people
by
Vikas Choudhary
Murunga Elai Sambar. Moringa leaves can be used as a substitute for palak (spinach) or methi (fenugreek) leaves. They are now commonly used in pizzas, quiches, meatloaves, and omelettes
by
Vikas Choudhary
Moringa Leaf Bhaji
by
Vikas Choudhary
Solkadhi With Teppal. Goans mostly use teppal in foods that are difficult to digest-beans, lentils and coconut, for instance
by
Vikas Choudhary
Solkadhi With Teppal. Goans mostly use teppal in foods that are difficult to digest-beans, lentils and coconut, for instance
by
Vikas Choudhary
Sohphlang Curry. Apart from being consumed raw as a snack, sohphlang is also eaten flavoured with local sesame paste or just salt and chilli powder
by
Vikas Choudhary
Sohphlang Curry. Apart from being consumed raw as a snack, sohphlang is also eaten flavoured with local sesame paste or just salt and chilli powder
by
Vikas Choudhary
Sohphlang Curry. Apart from being consumed raw as a snack, sohphlang is also eaten flavoured with local sesame paste or just salt and chilli powder
by
Vikas Choudhary
Green Soya Bean Stuffed Bhatoora. After much culinary experimentation, fermentation was employed to use soya beans as a source of protein. The Chinese, Japanese, Koreans and other Southeast Asian countries do this to make products like miso and tempeh
by
Vikas Choudhary
Green Soya Bean Stuffed Bhatoora. After much culinary experimentation, fermentation was employed to use soya beans as a source of protein. The Chinese, Japanese, Koreans and other Southeast Asian countries do this to make products like miso and tempeh
by
Vikas Choudhary
Green Soya Bean Stuffed Bhatoora. After much culinary experimentation, fermentation was employed to use soya beans as a source of protein. The Chinese, Japanese, Koreans and other Southeast Asian countries do this to make products like miso and tempeh
by
Vikas Choudhary
Green Soya Bean Stuffed Bhatoora. After much culinary experimentation, fermentation was employed to use soya beans as a source of protein. The Chinese, Japanese, Koreans and other Southeast Asian countries do this to make products like miso and tempeh
by
Vikas Choudhary
Shakarkand Ka Halwa. Sweet potato (shakarkand) used to be the dessert of the winter season till three-four decades ago. People would roast it, boil it or grill it to make wholesome healthy desserts
by
Vikas Choudhary
Shakarkand Ka Halwa. Sweet potato (shakarkand) used to be the dessert of the winter season till three-four decades ago. People would roast it, boil it or grill it to make wholesome healthy desserts
by
Vikas Choudhary
Shakarkand Ka Halwa. Sweet potato (shakarkand) used to be the dessert of the winter season till three-four decades ago. People would roast it, boil it or grill it to make wholesome healthy desserts
by
Vikas Choudhary
Shakarkand Ka Halwa. Sweet potato (shakarkand) used to be the dessert of the winter season till three-four decades ago. People would roast it, boil it or grill it to make wholesome healthy desserts
by
Vikas Choudhary
Khobarvel Tea. Tribes in Madhya Pradesh and Maharashtra boil khobarvel to make mild tea. They consume it every day in summers
by
Vikas Choudhary
Khobarvel Tea. Tribes in Madhya Pradesh and Maharashtra boil khobarvel to make mild tea. They consume it every day in summers
by
Vikas Choudhary
Aam papad (Ambosoda)
by
Vikas Choudhary
Alsi (Flax), Kala Til (Black Sesame seed), Sarso (Mustard seed)
by
Vikas Choudhary
Alsi (Flax), Kala Til (Black Sesame seed), Sarso (Mustard seed)
by
Vikas Choudhary
Alsi (Flax), Kala Til (Black Sesame seed), Sarso (Mustard seed)
by
Vikas Choudhary
Khobarvel (Anantamool/Hemidesmus Indicus)
by
Vikas Choudhary
Khobarvel (Anantamool/Hemidesmus Indicus)
by
Vikas Choudhary
Khobarvel (Anantamool/Hemidesmus Indicus)
by
Vikas Choudhary
Banana Flower (Musa Paradisiaca/Mocha)
by
Vikas Choudhary
Banana Flower (Musa Paradisiaca/Mocha)
by
Vikas Choudhary
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DIG062224
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
DIG062226
Poi Saag Dal. Indians love their pakoras, or fritters, during rainy season when eating spinach is considered a taboo. Spinach tends to get contaminated in waterlogged farms. Malabar spinach which grows above ground, is safe for consumption
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062227
Poi Saag Dal. Indians love their pakoras, or fritters, during rainy season when eating spinach is considered a taboo. Spinach tends to get contaminated in waterlogged farms. Malabar spinach which grows above ground, is safe for consumption
Vikas Choudhary
,
April, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062229
Chak-Hao Rice Kheer. Black rice was forbidden in China not because it looked poisonous, but because it had high nutritional values and could be given a place only on an emperor's menu. For centuries, the nutritional values of this will rice eluded common people
Vikas Choudhary
,
November, 2015 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062230
Chak-Hao Rice Kheer. Black rice was forbidden in China not because it looked poisonous, but because it had high nutritional values and could be given a place only on an emperor's menu. For centuries, the nutritional values of this will rice eluded common people
Vikas Choudhary
,
November, 2015 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062232
Chak-Hao Rice Kheer. Black rice was forbidden in China not because it looked poisonous, but because it had high nutritional values and could be given a place only on an emperor's menu. For centuries, the nutritional values of this will rice eluded common people
Vikas Choudhary
,
November, 2015 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062233
Murunga Elai Sambar. Moringa leaves can be used as a substitute for palak (spinach) or methi (fenugreek) leaves. They are now commonly used in pizzas, quiches, meatloaves, and omelettes
Vikas Choudhary
,
March, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062238
Moringa Leaf Bhaji
Vikas Choudhary
,
March, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062239
Solkadhi With Teppal. Goans mostly use teppal in foods that are difficult to digest-beans, lentils and coconut, for instance
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062240
Solkadhi With Teppal. Goans mostly use teppal in foods that are difficult to digest-beans, lentils and coconut, for instance
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062245
Sohphlang Curry. Apart from being consumed raw as a snack, sohphlang is also eaten flavoured with local sesame paste or just salt and chilli powder
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062247
Sohphlang Curry. Apart from being consumed raw as a snack, sohphlang is also eaten flavoured with local sesame paste or just salt and chilli powder
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062250
Sohphlang Curry. Apart from being consumed raw as a snack, sohphlang is also eaten flavoured with local sesame paste or just salt and chilli powder
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062251
Green Soya Bean Stuffed Bhatoora. After much culinary experimentation, fermentation was employed to use soya beans as a source of protein. The Chinese, Japanese, Koreans and other Southeast Asian countries do this to make products like miso and tempeh
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062252
Green Soya Bean Stuffed Bhatoora. After much culinary experimentation, fermentation was employed to use soya beans as a source of protein. The Chinese, Japanese, Koreans and other Southeast Asian countries do this to make products like miso and tempeh
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062256
Green Soya Bean Stuffed Bhatoora. After much culinary experimentation, fermentation was employed to use soya beans as a source of protein. The Chinese, Japanese, Koreans and other Southeast Asian countries do this to make products like miso and tempeh
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062259
Green Soya Bean Stuffed Bhatoora. After much culinary experimentation, fermentation was employed to use soya beans as a source of protein. The Chinese, Japanese, Koreans and other Southeast Asian countries do this to make products like miso and tempeh
Vikas Choudhary
,
June, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062262
Shakarkand Ka Halwa. Sweet potato (shakarkand) used to be the dessert of the winter season till three-four decades ago. People would roast it, boil it or grill it to make wholesome healthy desserts
Vikas Choudhary
,
March, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062264
Shakarkand Ka Halwa. Sweet potato (shakarkand) used to be the dessert of the winter season till three-four decades ago. People would roast it, boil it or grill it to make wholesome healthy desserts
Vikas Choudhary
,
March, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062266
Shakarkand Ka Halwa. Sweet potato (shakarkand) used to be the dessert of the winter season till three-four decades ago. People would roast it, boil it or grill it to make wholesome healthy desserts
Vikas Choudhary
,
March, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062269
Shakarkand Ka Halwa. Sweet potato (shakarkand) used to be the dessert of the winter season till three-four decades ago. People would roast it, boil it or grill it to make wholesome healthy desserts
Vikas Choudhary
,
March, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062271
Khobarvel Tea. Tribes in Madhya Pradesh and Maharashtra boil khobarvel to make mild tea. They consume it every day in summers
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062272
Khobarvel Tea. Tribes in Madhya Pradesh and Maharashtra boil khobarvel to make mild tea. They consume it every day in summers
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062275
Aam papad (Ambosoda)
Vikas Choudhary
,
April, 2015 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062277
Alsi (Flax), Kala Til (Black Sesame seed), Sarso (Mustard seed)
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062278
Alsi (Flax), Kala Til (Black Sesame seed), Sarso (Mustard seed)
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062280
Alsi (Flax), Kala Til (Black Sesame seed), Sarso (Mustard seed)
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062282
Khobarvel (Anantamool/Hemidesmus Indicus)
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062285
Khobarvel (Anantamool/Hemidesmus Indicus)
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062288
Khobarvel (Anantamool/Hemidesmus Indicus)
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062292
Banana Flower (Musa Paradisiaca/Mocha)
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058
DIG062296
Banana Flower (Musa Paradisiaca/Mocha)
Vikas Choudhary
,
May, 2016 ,
Nutrition
,
Traditional Knowledge
,
Health
,
India
,
DVD NO.
MDVDDP058