Lost & Foraged: Rediscovering India's Wild Ingredients

From the forests of Himachal to the coasts of Konkan, chefs are reviving the ancient art of foraging, turning wild ingredients into culinary treasures

- Navya Sharma [e-mail]

Across India, chefs are stepping into the wilderness, unearthing ingredients that add depth, nostalgia and an undeniable sense of place to their menus. Seaweed from the Konkan coast is making its way into chutneys, wild mushrooms from Himachal Pradesh are elevating tasting menus, and even pine bark is replacing ceramic plates for a rustic touch. As World Wildlife Day (today) puts the spotlight on biodiversity, the age-old practice of foraging is being embraced not just as a culinary trend, but as a return to India's rich food heritage.