FARM SOURCED · EVIDENCE EXPLAINED
Mustard Seed to Kachi Ghani Oil
Follow mustard seeds from yellow fields through cleaning, pressing and packing to a fragrant bottle of kachi ghani oil.
Read the story
All themesFood Journal collection
Khet Se Rasoi Tak
Gentle stories about the people, seasons and patient work behind everyday ingredients. Each story preserves its recipe or cultural purpose while connecting relevant ingredient claims to source, evidence and practical limits.
Har ingredient ka ek lamba safar hota hai.Start with a story
Editor's opening pickMustard Seed to Kachi Ghani Oil 5 min read
10 original storiesOne trail from curiosity to kitchenEvidence bridge from ingredient to source
Browse the journal
Explore Khet Se Rasoi Tak
Read the complete collection, then follow another trail through the Food Journal.
Groundnut from Pod to Press
Follow groundnuts from harvest and shelling through sorting and pressing into aromatic cooking oil.
Read the story
Sesame’s Long Road to a Small Bottle
Discover how tiny sesame seeds are harvested, cleaned, pressed and protected on their way to the kitchen.
Read the story
Turmeric from Rhizome to Pantry Powder
Follow turmeric from an underground rhizome through curing, drying and grinding into everyday haldi powder.
Read the story
Coriander from Flower to Masala Box
Follow coriander from delicate flowers to dried seeds, ground powder and the everyday Indian masala box.
Read the story
Wheat to Chakki Atta
Follow wheat through harvest, cleaning and chakki milling before it becomes dough and soft family rotis.
Read the story
Paddy to Hand-Pounded Rice
Follow paddy through drying, dehusking and pounding before the rice reaches a family cooking pot.
Read the story
Milk, Curd, Butter and Ghee
Follow the traditional journey from milk and curd to churned butter and aromatic ghee.
Read the story
From Pulse Pod to Split Dal
Follow pulses from field and pod through drying, dehusking, splitting and sorting into everyday dal.
Read the story
Makhana from Wetland to Pantry
Follow makhana through the wetlands and skilled popping traditions of Mithila before it reaches the snack bowl.
Read the story