India is the largest producer of coriander and coriander seeds in the world and exports more than 45,000 tonnes annually to Europe, UK, The Middle East, South Africa, Malaysia and others. Interestingly, the district of Guna contributes about 20 - 25 percent to the total production in India and is in great demand abroad. ... Continue Reading →
It is perhaps not known to many that India is the largest producer of chillies in the world. Indian chillies are famous for their diversity, colour, unique taste and pungency level. The states of Andhra Pradesh, Telangana, Madhya Pradesh, Karnataka and Odisha are the top chilli producers in the country with a sizeable portion of... Continue Reading →
Burhanpur in recent times has developed a formidable reputation in the domestic and overseas market for its excellent native banana. Perhaps, the most famous fruit crop cultivated in around 25,000 hectares of land by small and marginal farmers, the humble banana has seen record production of over 17.5 lakh tonnes with a sizeable portion exported... Continue Reading →
The North Eastern state of Tripura is home to about nineteen different tribes with each tribe and sub-tribe having their own sociocultural identity which has been conserved generation after generation. The Tripuris prepare a unique rice beverage known as Gora bwtwk which is the undistilled form of the beverage while Langi or Chuwak or Chuwarak is the finished product.... 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 →
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 →
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 →
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 →
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 →
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