There has been a sizeable increase in the cultivation of oil palm (Elaeis guineensis) in the North Eastern state of Mizoram in the districts of Aizawl, Mamit, Kolasib, Serchhip, Saiha, Lunglei and Lawngtlai since 2005. The extracted oil palm has various uses as food, household products, biodiesel, cosmetics and others. Mizoram is largely an... Continue Reading →
A traditional alcoholic beverage known as Bhaati Jaanr is prepared by the Nepali community who reside in Sikkim. This delicious drink is prepared from the locally available glutinous rice and medicinal herbs found in the Himalayan foothills. The starter cake known as marcha is prepared by soaking glutinous rice and mixing it with the roots of... Continue Reading →
One of the most exotic fruit crops of Goa is the famous Myndoli banana or Moira banana. Known as Myndoli kellin or Myndoli keli in Konkani, this banana is one of the most popular and tastiest found in this region. This native banana is cultivated in Pernem, Bardez and Bicholim talukas in North Goa district. Myndoli banana plantations are... Continue Reading →
The next in our series of rice brews of the ethnic groups of India is Atingba made by the Meiteis living in Imphal Valley of Manipur. This alcoholic beverage is prepared from the locally available glutinous rice. Like other native rice beverages, Atingba is prepared from starter cakes called hamei and medicinal herbs. This traditional drink has... Continue Reading →
The incredible citrus genetic diversity that is found in the wild, semi-wild and backyards of Manipur is not found anywhere else in the world. Different strains of rough lemon, mandarin and semi-wild heiribob (Citrus macroptera) are grown across Manipur. Orange is one of the most important horticultural crops of Manipur with Tamenglong district producing more... Continue Reading →
The Rabha tribe of Assam, largely found in Lower Assam and south bank of the Brahmaputra River prepare their own unique rice brew called Choko or Jonga-mod (Jongamod). This popular rice beverage is made from ten medicinal herbs that are found locally. The starter cake known as bakhor or surachi or phap is prepared from the locally available sticky rice... Continue Reading →
An exotic variety of green cardamom, often known as the 'Queen of Spices' has been cultivated in Coorg, on the eastern slopes of the Western Ghats on the Karnataka - Kerala state border for centuries. This native variety known locally as malay yalakki is a variety of the Malabar category and is grown by a... Continue Reading →
Sadhier or Kiad is a traditional rice brew prepared by the Pnar people also known as the Jaiñtia or Synteng living in the West Jaintia and East Jaintia Hills district of Meghalaya. This ancient beverage (since the 1800s) is a necessity for all religious ceremonies and important events. It is a common custom for the head priest... Continue Reading →
The crown jewel of Malda is undoubtedly the deliciously sweet Laxman Bhog mango. Often considered to be a rival of the famed Alphonso, the smooth and juicy Laxman Bhog simply melts in your mouth! Malda is already known for its native mangoes like Gopal Bhog, Brindaban, Langra, Khirsapati (Himsagar), Kishan Bhog, Kalapahar, Bombai, Fazli and Aswini. Mango orchards are found along the bank... Continue Reading →
Zutho is a traditional rice beverage prepared by the Angami tribe that is largely based in Kohima and Dimapur districts in Nagaland. This indigenous rice brew that forms an important part of the culture and heritage of the ethnic tribes of Nagaland like the Ao, Lotha, Angami, Khiamniungan and Sümi Naga is called by different names... Continue Reading →
One of the most sinfully sweet and flavoursome mangoes of Malda is the famous Himsagar. Locally known as Khirsapati, this native mango thrives in the district of Malda especially along the banks of the Mahanadi and Kalindi rivers where, the entire stretch is dotted with old and new orchards appearing as an unbroken expanse of... Continue Reading →
Chubitchi or chubok is a traditional rice based alcoholic beverage of the Garo tribe. The Garos living in the Khasi Hills, Garo Hills and Ri Bhoi district in Meghalaya have a unique food culture indicative of their ethnicity. Chubitchi is paramount to the Garo diet that normally is made up of rice, vegetables and meat. This... Continue Reading →
Kesar is one of the finest varieties of Indian mangoes and much sought-after in domestic and international markets. Marathwada Kesar mango finds its origin in the Valsad district of Gujarat though the famed Kesar mango was first cultivated in Junagadh district. Kesar mango has been cultivated in the Marathwada district for centuries. It has often... Continue Reading →
It is a common practice among the indigenous tribal communities of North East India to prepare and consume traditionally prepared rice beer (rice wine) from different varieties of rice with plants, medicinal herbs, fruits and flowers. The art of preparing household liquor varies slightly from tribe to tribe though the fundamental steps are almost the... Continue Reading →
The vibrant saffron hue and sinfully sweet taste of the Gir Kesar mango puts it on the list of much loved and sought-after mangoes of India. Titled by the locals as the 'Queen of Mangoes', this delightfully bright and delicious mango finds its place among the country's five best indigenous varieties. Gir Kesar mango... Continue Reading →
It is perhaps not known to many that Mizoram has a rich diversity of exotic flora and fauna, rare aromatic and medicinal plants and bamboo and an assorted variety of fruit crops like grapes (higher productivity than the national average as well as that of Maharashtra), papaya, mandarin, orange, pineapple, passion fruit and banana and... Continue Reading →
The North Eastern state of Mizoram is a treasure trove of ginger diversity with as many as eight native varieties cultivated here since the ancient times. Ginger along with turmeric and chillies are important cash crops and widely used to prepare local delicacies as well as medicines. Mizo ginger is grown in Aizawl, Serchhip,... Continue Reading →
The most famous chilli of Goa is the bright red Khola chilli that grows exclusively on the hill slopes of Canacona taluka in the district of South Goa. Also known as Canacona chilli, this variety derives its name from the mountain village Khola where it is grown. According to historians, chillies were introduced in... Continue Reading →
The state of Karnataka is known for its rich mango diversity and one of the most unique type of mango grown exclusively in Sagar, Ripponpet and Hosanagara taluka of Shimoga district, river valleys of Aghanashini, Kali, Bedthi, Sharavati and Varada of Uttara Kannada district, Udupi and Dakshina Kannada districts, Malenadu region of Chikmagalur district and... Continue Reading →
The history of the famed Udupi Mattu Gulla brinjal can be traced back to the time of the great saint and philosopher, Sri Vadirajatirtharu of Sode Matha. It is said that in the early 1500s, Sri Vadirajatirtharu had the practice of making the daily offering of a sweet dish called hoorana or hoorana kadabu to... Continue Reading →
The quaint town of Bhiwapur in Nagpur district is famous for its bright red chillies. This crop has been cultivated for decades in Bhiwapur, Kuhi and Umred. Locals say that Bhiwapur has been the largest chilli market in the district since the 1960s. Bhiwapur derives its name from the presiding deity Goddess Bhima and... Continue Reading →
One of the most famous produce of Kerala is its indigenous Palakkadan Matta rice that has been grown in the lush green belt of Palakkad for centuries. According to historians, Matta rice was partaken only by the members of the royal family of the Cholas and Cheras. This rice was exclusively cultivated for the royals... Continue Reading →
Navara rice is one of the rarest indigenous rice varieties grown exclusively in Kerala with immense curative and medicinal properties. Navara or Njvara has been mentioned extensively in the ancient texts of Ayurveda like Sushruta Samhita, Ashtanga Hridaya, Kṣemakutūhala of Kṣemaśarman, Bhojanakutūhala of Raghunātha Sūrin and Pākadarpaṇa of King Naḷa and other treatises. Navara rice... Continue Reading →
Assam is widely considered to be one of the origins for rice and has one of the most interesting rice cultivars in India. Rice is grown in about 25.3 million hectares of land in Assam with an average production and productivity of about 3.8 million tonnes and 1540 kg/ha respectively. There are four divisions of... Continue Reading →
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