On millions of plates across India, a humble bowl of dal appears every single day. It may be yellow, red, brown or green. It ...

Explore cooking with wild edible plants and mushrooms, learning how to identify, prepare, and enjoy nature’s ingredients safely and deliciously.

Bichu booti, Sana Hua Nimbu, Seema Chintha Daal, Meetha Karela are some of the many regional wild foods and microgreens that evoke childhood memories of love, sharing and the joy of eating together.

CHUNG VALLEY, India — Tucked away in the remote Chug Valley of Northeast India, Damu’s Heritage Dine is quietly leading a food revolution. Run by a group of Monpa women in the West Kameng district of ...

Rice fields across India host a variety of wild, edible plants that Indigenous communities value for their nutritional and medicinal properties. But these “weeds” are rapidly disappearing. To revive ...