Cool summer food
Something's Cooking
The bean stock: How to make dal val
Field beans can be a nutritious addition to legumes in the kitchen
Setaria italica: Foxtail millet
This is one of the earliest millets to be cultivated and has a sweet, nutty flavour. It is considered one of the most digestible and non-…
Pennisetum Glaucum: Pearl Millet
Bajra, as it is popularly known, is high in fibre and free of gluten. It is the most cultivated millet in the world and can be a wheat substitute …
Pots of wisdom
Earthenware is staging a comeback in our kitchens with a new fervour
Galgal: Some zest and a punch
India is said to be the centre of origin for citrus fruits like galgal, but disasters such as the recent flash floods in Chamoli threaten their …
Awa phadigom, a hidden enhancer
Manipur’s wild coriander acts as a flavouring agent in meat and vegetable dishes, besides being used as a medicine
Green is the new orange: Why carrot leaves shouldn’t be thrown away
There is more to carrots than their colourful roots
Meet yaipan, the wannabe turmeric
Relish yaipan, a wild flower from The Himalayas, as food or as drug
These miniature brinjals can be cooked in myriad ways
Khamen akhaba is grown extensively across the northeast and used in indigenous medicines to treat asthma, allergic rhinitis, nasal catarrh, skin …
Taro: In which you can eat both shoots and leaves
Taro, better known as arbi, is the fifth most consumed root vegetable in the world. But It may soon disappear from the earth due to climate change-…
Meet Sohphie: The wild delight of Meghalaya
Sohphie, a sweet-and-sour fruit, marks the arrival of spring in Meghalaya. It is relished raw as well as in pickles
The savoury flower of elephant foot yam and how it's loved in Goa
The exotic flower is eaten widely in the rural parts of the state for a few days before the advent of monsoon
Karela's sweet cousin, a delicacy in the hills
The little-known vegetable grows abundantly in Uttarakhand and people either eat the baby karela raw or cook it as a vegetable
Good old sap
Gums secreted by trees are a treasure trove of nutrition and have been used by communities in making seasonal delicacies
Panicum sumatrense: Kutki Millet
Also called little millet, it has very small seeds which are covered with an indigestible husk that needs to be removed before the grain can be …
Food India: Six recipes to beat the heat
DTE brings you some recipes from our foodbook; they are soothing for the summers, high on nutrition, even medicinal. Here's wishing you …
Tangy taste: Try a twist in your daal with heiribob this weekend
Little known outside the northeast, the Peel of a wild orange adds flavour to several dishes
Not so wild: Sickle senna is widely available, nutritious but not much known
Sickle senna, a widely available but little-known herb, is ready to take on the pharma industry
Thar’s friend: Meet tiny melon kachri
This drought-tolerant fruit turns short of gold upon drying and changes the fate of all those associated with it