Fish mint, Himalayan chives and berry pickle: how wild ingredients are transforming school dinners in India
By Tora Agarwala in East Khasi hills, Meghalaya Excited chatter and the clattering of steel plates drown out the din of the monsoon rains: it is lunchtime in Laitsohpliah government school in the north-east Indian state of Meghalaya. The food has been cooked on-site and is free for everyone, part of India’s ambitious “midday meal”… Read More Fish mint, Himalayan chives and berry pickle: how wild ingredients are transforming school dinners in India
