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 bringing it...

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, and...

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