
Navara Rice — When Food Becomes Care
Navara rice has never been just another grain in the kitchen. For centuries, it has been respected as a rice of healing — grown not

Navara rice has never been just another grain in the kitchen. For centuries, it has been respected as a rice of healing — grown not

Kudavazhai rice is one of those quiet staples that has nourished generations without seeking attention. Deeply rooted in Tamil Nadu’s farming traditions, this red rice

Rakthashali rice does not announce itself loudly. It carries no shine or spectacle. Instead, it comes to us quietly — with the kind of nourishment

When you think of traditional millets, names like foxtail or kodo millet might come to mind first — but quietly waiting to be rediscovered is

In South Indian kitchens, sometimes the quietest ingredients hold the most warmth. Take Little Millet, locally known as samai — small, unassuming, yet full of

There’s a warmth that comes from how food is made, not just how it tastes. Take ragi—finger millet—a humble, nutty grain that has nourished Tamil

The first time you taste Yaadhum’s Hill Honey, it’s not just sweetness that hits your palate — it’s the essence of the wild hills, an

Water is not just a resource—it is life itself. Safeguarding it requires communities, organisations, and individuals to come together with one shared vision. This August,

For most kitchens, coriander seeds are just a spice jar in the corner. But in traditional South Indian cooking, they’re so much more — a

Palm Jaggery Powder – Nature’s Sweet Embrace from the Palmyra TreeIn every Tamil home that cherishes tradition, Palm Jaggery — lovingly known as Karupatti —