A google search for “gond” usually leads to laddoos of a special kind, popular across India however, in mainstreaming one kind of food, another is marginalised. The culinary heritage of the Gondi people, one of the largest Scheduled Tribes in India, is a testament to their rich history of resilience, cultural practices, and deep connection to the land.
With influences from Yemen, Persia, and India, Bohri cuisine reflects the rich history and enduring traditions of the Dawoodi Bohra community. More than just a collection of dishes, it embodies a philosophy of communal dining, mindful consumption, and the celebration of heritage.
From the empowering efforts of The Deccan Development Society to Sahaja Samrudha’s commitment to organic farming, and Beej Bachao Andolan’s revival of Himalayan heritage, discover how these movements are not just safeguarding seeds but nurturing communities, sustainability, and cultural legacies.
One of the primary aims of community seed banks found in India is to provide farmers with equitable access to seeds, which consequently safeguards food security. They are especially important for small scale farmers, as commercially available seeds can be difficult to procure due to exorbitant pricing.
Seed banks are facilities which store seeds of different kinds of plants, with the intention of preserving genetic diversity. Colloquially, they are akin to libraries for plants, where they preserve knowledge of different species through seeds.
Embark on a flavorful journey through the heartlands of India as we delve into the rich tapestry of local cuisines. From the spicy delights of Manglorean cuisine to the aromatic treasures of Parsi dishes, and the lesser-known gems like Gond and Khasi fare, we uncover the communal practices that shape and sustain these diverse culinary lineages.
In the southern heartland of India, rivers meander like veins of life. From the languid flow of the Kaveri to the spirited rush of the Godavari, these rivers nurture a rich natural heritage. Their waters birth lush landscapes that nurture spices, rice, and diverse flora, shaping the region’s culinary identity.
The history of Parsi cuisine is rooted in the migration of the Parsi people from Persia to the Indian subcontinent, particularly India and Pakistan. This culinary tradition evolved over centuries, blending Persian, Indian, and British influences to create a unique gastronomic heritage.
