rice

From Pokkali rice to Barahnaja farming, explore 10 sustainable food practices from across India that are both eco-friendly and future-ready.

India’s groundbreaking rice innovation is changing the way we think about farming. With higher yields and reduced water use, this genome-edited crop could transform agriculture for good.

Dr Manoj Kumar’s innovative farming techniques and research are changing makhana cultivation in Bihar for good. By introducing flood-resistant methods, shallow water farming, and high-yielding lotus seed varieties, he’s helping farmers increase their incomes and meet growing global demand for this superfood.

Chennai-based venture Indowud NFC uses agricultural husk to create an eco-friendly form of wood that not only deals with the problem of stubble burning, but also reduces the number of trees being cut to make furniture.

During the lockdown, Mumbai’s 64-YO Nirmala Hegde started her food business with help from her son Gautam. Here's how the woman entrepreneur tasted success by giving a Maharashtrian twist to South Indian food.

Mithilesh Boyina, Harsha Sivanapalli and Rahul Ashrit have launched their startup Deccan Mudra to grow and sell the Telangana Sona, a low GI-rice that offers a plethora of health benefits.

Ramaa's Kitchen, started in Chennai, is a service that provides nutritious homemade meals to COVID-19 patients and also makes appalam, vadams and papads.

Madhu Kandoi, founder of Khichdi Khichri, has added 30 types of khichdi to the menu in the last five years.

Udupi's changemaker-headmaster Murali Kadekar found a unique way of celebrating his school's golden jubilee anniversary — reviving over 70 acres of defunct paddy fields.

Vikas Arote planted 3 kg of black rice on his farm in Akola, and the result was a crop that acquires a bluish-purple hue when cooked, owing to the agro-ecological conditions of the taluka. This unique variety of black rice has now been named Neela Bhat, which the Maharashtra government now plans to promote across Akola.