Every Indian kitchen knows drumsticks. The rest of the world discovered the leaves. A short botanical portrait of moringa.
Moringa oleifera grows fast, tolerates drought and produces edible pods, leaves and flowers. In South Indian cooking, the pods star in sambar; the leaves go into poriyal and adai.
Kabir travels to farms across India documenting how botanicals are grown, dried and extracted. Happiest with soil under his nails.
A week-long series exploring one botanical a day. Subscribe to get each chapter in your inbox.
Effervescent tablets are tiny chemistry sets. Here’s how the fizz forms, why it helps ingredients disperse evenly, and…
Our botanical researcher follows a turmeric harvest from the soil to the drying racks — and explains why curcumin needs…
Trillions of microbes, a direct line to your brain and a big say in how you feel after lunch. A practical, jargon-light…
Turn your daily tablet into a proper drink. Five quick mocktails with fresh fruit, herbs and a little sparkle — no…
A short film about slow mornings, one orange-fizz tablet and the ten quiet seconds of bubbles that start the day.
Three ingredients, lots of internet noise. We asked our nutrition scientist to unpack D-Mannose, cranberry and salvia…
Our first ever community stall — a photo story from an evening of festive colour, honest conversations and pomegranate…
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