Bio Basics Blog

Lunch today is Thondi Rice from Wayanad (organic red rice) Kumbalanga-manga kootan (ash gourd and raw mango cooked in a coconut curry) Avarakkai t...

As part of celebrating World Idli Day 2022, here are some interesting facts that we came across, about the history of idli. According to renowned f...

As part of our travels visiting seed saver farmers, we reached Ashokan Anna's home, by then I was coming down with fever. I was tired and could bar...

 It was a chilly February day four years back and I had travelled  many miles from kalimpong, after a meeting, to Kolkata to  Bankura to meet Bhair...

By our founder,  Ramesh Chandran As a Malayalee growing up in Pune, I missed out on learning to read and write Malayalam. And also, on eating and e...

Say Hello to Uma! A popular red-rice variety grown in Kerala. Uma is versatile, has a soft texture and is easy to cook. If you have been looking fo...

This here is the flavour of summer and nostalgia. Karuvepillai Sadam (Curry leaves rice) is a Tamilnadu favourite. Dry roasted curry leaves, dals, ...

  The more we talked about pulses, the more we realized how irreplaceable they are in our Indian diets! But often it's the most ubiquitous things...

  You want healthy rice, full of fiber and a bit of a bite... But red is just not your colour of choice. Enter brown rice - the most commonly sou...

    We move into February valorising our pulses. Taking into account the importance of pulses in a sustainable food system and sustainable farming...

Here's a different picture - A picture of that celebrates the beauty and diversity of  354 varieties of paddy! Yes 354! This is the seed diversity ...