Taste of the Hills: Unique ingredients that define Naga and Mizo cuisine

Taste of the Hills: Unique ingredients that define Naga and Mizo cuisine Northeast India is home to some of the country’s most distinct and flavourful cuisines. The kitchens of Nagaland and Mizoram, in particular, stand out for their inventive use of local ingredients such as bamboo shoots, axone, fermented soybeans, and smoked pork. These elements aren’t just food—they’re cultural staples that reflect a rich history of tradition, preservation, and community.

Breaking the silence: Menstrual Hygiene Day 2025 in powerful posters and art

Breaking the silence: Menstrual Hygiene Day 2025 in powerful posters and art Menstrual Hygiene Day harnesses the power of visual storytelling—through posters, drawings, and illustrations that confront stigma and celebrate period positivity. This specially curated collection highlights menstrual health, dignity, and encourages open conversations, using art as a catalyst to raise awareness and inspire change.

Bottled heritage: Culinary tour of India’s regional pickles

Bottled heritage: Culinary tour of India’s regional pickles Tucked away in kitchen shelves and earthen jars, India’s pickles—or achaar—are more than condiments; they are capsules of culture, memory, and meticulous craft. From the tangy crunch of Tokri (cluster bean) pickle in Rajasthan to the fiery bite of Kerala’s Kanthari pickle, each variety tells a tale of soil, spice, and season. These regional delights, often handcrafted by women and passed down through generations, embody the genius of local preservation and culinary alchemy.