Green revolution, a period that began in the 1960 changed our traditional agricultural practices to industrial systems of which rice and wheat became the sparkling stars. Indigenous grains such as Jowar, Bajra, and Ragi lost out to these hybrids and...

We as human beings have a great appetite for colour. The colours around us can actually impact our hunger cues by either activating or deflating them. Colour “Green” is thought to be healthy regardless of whether the food is nutritious...

The phrase “We eat first with our eyes” was coined by Apicius, the 1st Century Roman gourmand implying that visual stimuli is as important as taste, flavour and aroma of foods. Foraging – the search for nutritious foods – is...

It was limerick time at home….Thanks to my grandson who taught me the nuances. A five liner in which the first, third, and the fifth line end with rhyming words. The second and fourth is shorter and share a different...

Indian cuisine reflects more than 6000-year-old history where communities & culture lead to distinct flavours & regional cuisine. The beginning of agriculture during Harrapan period and the onset of trade in Mesopotamian, began the evolution of Indian cuisine. The Vedic...