— Our Journal —
Field notes on traditional farming, recipes from the rasoi, and dispatches from villages we visit.
Cover StoryIndia grows 80% of the world's turmeric but 94% of it is consumed in a form that delivers almost no curcumin to the bloodstream. The solution is three ingredients you already have.
Read Full Story
December 08, 2024India's millet revolution is not nostalgia. It is a response to climate breakdown, metabolic disease, and the agricultural debt trap created by the Green Revolution.
Read Article
November 20, 2024Coconut oil was demonised in the 1980s and rehabilitated in the 2010s. Neither response was entirely accurate. Here is what the peer-reviewed literature actually shows.
Read Article
October 14, 202470% of serotonin is made in the gut. Traditional fermented foods — idli, dosa, kanji, ambali — are not just digestive aids. They are mood regulators with a 4,000-year track record.
Read Article
September 05, 2024Replacing white sugar with traditional jaggery is not just a wellness trend. There are biochemical differences that matter — for iron, potassium, gut health, and glycemic control.
Read Article
August 12, 2024Toor dal has a glycemic index of 22. Moong has GI 25. Chana dal has GI 8–11. These are among the lowest of any food on earth. A guide to why dal deserves far more respect than it gets.
Read Article
July 25, 2024India's seed savers are the custodians of agricultural biodiversity. Their knowledge — passed through oral tradition across generations — contains solutions to problems we have not yet encountered.
Read Article
June 18, 2024When a product carries a GI tag — Darjeeling Tea, Lakadong Turmeric, Chak-Hao — it carries proof of origin. Here is what that legally means, and why it matters for farmers, consumers, and food culture.
Read Article
May 30, 2024India has the highest anaemia burden in the world — yet traditional Indian ingredients contain extraordinary amounts of iron. The gap is in how we prepare food, not what we grow.
Read Article
April 22, 2024Idli, dosa, ambali, kanji, dhokla — traditional Indian fermented foods were a sophisticated gut health technology. As they disappear, the consequences are showing up in our bodies.
Read Article
March 14, 2024Fenugreek contains 4-hydroxyisoleucine — an amino acid that directly triggers insulin secretion. This is not folk medicine. It is pharmacology.
Read Article
February 08, 2024The oils we cook in are not neutral vehicles — they are active participants in our health. Understanding the difference between cold-pressed and refined oils is one of the most impactful nutritional decisions you can make.
Read Article
January 18, 2024India declared 2023 the International Year of Millets. Here is why these drought-resistant, low-GI, mineral-rich grains deserve to be back at the centre of every Indian plate.
Read Article
December 01, 2023Travel to the Jaintia Hills of Meghalaya to understand what makes this specific variety of turmeric world-renowned for its potency.
Read ArticleNovember 05, 2023Moving beyond monoculture: how cultivating a diverse range of indigenous millets and wheat varieties helps restore our depleted soils.
Read Article
October 12, 2023Once reserved for ancient royalty, this antioxidant-rich grain is making a comeback in modern kitchens. Discover its origins and benefits.
Read Article