Fermented foods have become a staple in conversations around gut health, from kombucha and kefir to kimchi and sauerkraut. But another ingredient is quietly attracting attention: fermented chickpea water. Whether it is the liquid left behind after cooking chickpeas (known as aquafaba) or chickpea water intentionally fermented with beneficial bacteria, some people believe it could…

Where tigers no longer roar For centuries, tigers roared across vast landscapes stretching from the Caspian forests of western Asia to the tropical jungles of Southeast Asia and the Indonesian islands. Today, that sound has disappeared from many of those places. As the world marks International Tiger Day on July 29, the conversation often focuses…

A comforting Indian dessert, potato kheer is rich, mildly sweet and wonderfully creamy. Grated potatoes blend seamlessly into the milk, creating a texture similar to rice kheer while absorbing the flavours of cardamom and saffron. Recipe: Boil, peel and grate two medium potatoes. Heat 1 litre of full-fat milk and simmer until slightly thickened. Add…