Jackfruit seed flour is perhaps one of the most valuable and most underrated superfoods in the modern era. Jackfruit has been mentioned as a deva phalam (Divine fruit) and a kalpa vriksha in the Hindu texts with each and every part of the tree used in the medical, domestic and industrial sectors. This sacred tree is revered... Continue Reading →
As the mercury rises, the divine amba pana (better known as aam panna) offers the much - needed respite from the scorching heat. This natural coolant is the ideal offering in the month of Chaitra in Odisha signalling the entry of the season's first raw mangoes. This refreshing preparation is offered to Bhagawan Jagannath as well... Continue Reading →
Jowar or sorghum is one of the oldest grains cultivated in the universe and referred to as the 'The King of Millets' as it manages to thrive in the most harshest climatic and soil conditions. Commonly known as Pearl Millet, jowar is extensively grown in Karnataka, Andhra Pradesh and Maharashtra. Jowar is widely regarded... Continue Reading →
It is perhaps not known to many that the humble Foxtail millet is not only one of the oldest grains in the universe but also finds mention in several Hindu texts as one of the grains offered in the yagnas in the ancient times. Archaeological excavations have also revealed that the oldest civilizations cultivated Foxtail... Continue Reading →
Chabeel also known as Kachi Lassi is a beautiful sweetened summer drink offered by the devout in remembrance of and as a tribute to the martyrdom of Guru Arjan Dev Ji. Guru Arjan Dev Ji, the fifth Sikh Guru who compiled the first edition of the Adi Granth which later took its present shape as the... Continue Reading →
Ragi Ambali is a traditional summer drink relished in the states of Karnataka, Andhra Pradesh and Tamil Nadu. These three states are known to make a variety of drinks (summer beverages and kanjis), rotis, dosas, chapatis and dishes from millets. Ragi commonly known as finger millet is hugely popular in Karnataka and forms part of one's daily diet irrespective... Continue Reading →
One of the most popular summer drinks of Odisha is bela pana prepared from the fruit of the divine bael (Aegle marmelos), a tree very dear to Bhagawan Shiva. Bela Pana is a traditional drink that is said to have been first prepared by Bhagawan Jagannath Himself for His devotees centuries ago to beat the scorching... Continue Reading →
Gondhoraj lebu, an important component in Bengali and Odia cuisine has rightly earned the title of the 'king of aroma' or 'king of fragrance'. This delightful native lime adds a fresh burst of flavour to any dish or drink with its distinctive aroma. This indigenous lime is grown extensively in West Bengal and Odisha... Continue Reading →
20 March is celebrated as Pakhala Dibasa around the world in honour of the humble pakhala, a beloved Odia dish. In fact, pakhala is an important naivedhya offered to Bhagawan Jagannath during the Sakala Dhupa, Madhyana Dhupa and Sandhya Dhupa, a tradition that has been followed since the 10th century as per locals. The priests say that Bhagawan... Continue Reading →
The humble nungu (Borassus flabellifer) as it is known in Tamizh (taati nungu in Kannada) is a seasonal fruit that is found in abundance in south Tamil Nadu, Salem, Cuddalore, Tirunelveli and other districts and makes its appearance in the peak summer. Commonly known as the date palm or palmyra, this kalpa vriksha has been mentioned... Continue Reading →
The remote village of Mugalpur in Uklana Mandi took the spotlight after incredible archaeological discoveries in 2020. Uklana town itself is a repository of Harappan culture and is closely associated with the Vedic Period and the various tribes. The ancient mound is approximately 70 - 80 acres in area and largely holds artefacts from... Continue Reading →
It is perhaps not known to many that Bharat is the second - largest producer of onions in the world with the states of Maharashtra, Madhya Pradesh, Karnataka, Gujarat, Bihar, Andhra Pradesh, Rajasthan and Haryana contributing a sizeable share to the overall production. As Haryana is predominantly an agrarian economy with over 70 percent of... Continue Reading →
The historical city of Kaithal has been revered for its spiritual and religious potency since the ancient days and has been mentioned in the Hindu scriptures, commentaries and Puranas. The city is dotted with temples, halls, dharmashalas and stepwells that are thousands of years old. One of the finest examples of baoli construction is the Chajju... Continue Reading →
A visit to Pondicherry is deemed complete only after one samples kamarkattu at the decades - old Gunasekaran's shop. Kamarkattu is one of the most popular traditional sweets of Tamil Nadu and said to have originated in Madurai and nearby places. However, over the years the delectable kamarkattu has become synonymous with the beautiful seaside town... Continue Reading →
The delicious makkan peda is synonymous with the historical town of Arcot. About 190 - 200 years ago, Govindsamy Chettiyar tasted a mithai in the palace of the Nawab of Arcot that was truly amazing and worthy of further improvisation. He came up with the world - famous makkan peda that resembles a gulab jamun but with... Continue Reading →
Dodol is an interesting dark chocolate coloured halwa prepared in Indonesia and Sri Lanka that made its way to the coastal town of Keelakarai in Ramanathapuram district. Also known as nudhal or karupatti thothal halwa or karupatti thothal, this hugely popular seaport sweet is an unusual treat that simply melts in your mouth. As the name... Continue Reading →
Muscoth Halwa, a centuries - old sweet of Sri Lanka made its way to the tiny village of Mudalur in the bustling coastal district of Thoothukudi in the 1950s. This traditional treat was accidently found by A. Joseph on one of his many trips to the island. So intrigued was he with its texture and taste,... Continue Reading →
The 16th century Shiva Temple also known as Narmadeshwar Mahadev Temple in Belpan is believed to be the origin of the sacrosanct Chhoti Narmada River. According to the locals, Chhoti Narmada emanates from the nearby Sita Kund and joins the Maniyari River. This place has been mentioned in several important Hindu texts and commentaries... Continue Reading →
Siddeshwar Temple by the ancient Balsamund Talab in Palari is a lesser - known brick temple of the 7th - 8th century. This west - facing temple strictly adheres to the tenets of the Shilpa Shastra and has been widely appreciated by historians, architects and artisans for its extraordinary sculptures, carved panels and structural ingenuity.... Continue Reading →
One of the most delicious Chettinadu snacks of Karaikudi is its world - famous thenkuzhal murukku. This traditional treat is prepared for Diwali and important social functions. Locally available IR20 raw rice (or CR Pachai) is soaked for an hour after which the water is drained and the rice is dried on a thin cloth... Continue Reading →
One of the most important kharif crops of Uttarakhand is black soybean cultivated for centuries by small and marginal farmers under rainfed conditions using organic farming techniques. Known locally as kala bhat (or kaala bhatt), this economically valuable crop has played an important role in providing the necessary nutritional, medical and food security for thousands of people... Continue Reading →
The lush green hill station of Kodaikanal famous for its purple Kurunji flower (Strobilanthes kunthiana) has been making great strides in the cultivation of Kashmir saffron in the past decade. Saffron called as red gold is the most expensive, elusive and fragile flower that grows in the foothills of the Himalayas and has largely been associated... Continue Reading →
The beautiful north eastern state of Arunachal Pradesh is famous for its diverse agricultural crops, flora and fauna and delicious local cuisine and fermented brews. Each indigenous community in this state has left an indelible impression in the history of Akhanda Bharat with its fascinating social, cultural, religious and spiritual beliefs and rituals. In... Continue Reading →
One of the lesser - known indigenous millet varieties grown extensively in Arunachal Pradesh is anyat or adlay. Also known as Job's tears (Coix Lacryma-jobi L.), this millet crop has been grown for centuries by the indigenous Adi community using traditional farming techniques and tools. According to the locals, anyat is widely cultivated by women farmers on small... Continue Reading →
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