Bovine Love by Gaytri Bhatia [This piece was written for Anayu, a creation of love by Meher Varma with the support of the Doctors and Chefs of Vana, Six Senses, Dehradun. The book brings recipes rooted in Ayurveda to your kitchen. It is simple and beautiful, spiced with poetry, art, and essay. To leave meat out of the cookbook was intentional. The piece, "Aaie" offers one perspective of the animal.] Special thanks To Shanu, for the quintessential introduction. To Sophee, for

We've been serving you fermented probiotic drinks (kombucha) for a decade now. I often find myself explaining how we craft these beverages. Here's a piece that should have gone up a while ago - the craft, the why, the humble beginnings, and why we think we're special. Kombuchas are prepared by feeding a SCOBY (Symbiotic Culture of Bacteria and Yeast), sweetened (we use sulphurless sugar) black tea. The living culture consumes the sugar and transforms it into a complex, tangy

A cool late winter night walking within the mango thicket, glimpses of stars are visible through the leaves of intertwining branches,...

An indigenous lady, bent over slightly from her years of working the earth and carrying loads, cut wood from a couple of teak trees....

A question that arose in a recent conversation with Priyanka (founder of Comini Microschool). The query has come my way in other forms as...

The knowers of the forests are those who survive its hardships and feast in its abundance. My first monsoon on the land, now over a...