Hornbill is often framed as a cultural spectacle, but its truest language is food. In the smoke-filled morungs of Kisama, Naga cuisine reveals itself as geography made edible; pork cured by fire, flavours built through fermentation, rice that listens rather than competes. What the festival offers is not comfort or translation, but a clear, unsentimental understanding of how people have lived, cooked, and remembered for generations.

Gir, home to the Asiatic lion, is also a lived landscape shaped by farming communities, pastoral tribes, and forest settlements. Its food culture draws from Kathiawadi traditions, local agriculture, and community practices that continue to define how the region eats today.

Discover how Asha Girish Shenoy transformed her Dubai backyard into a thriving 324-square-foot kitchen garden, yielding 350kg of produce annually despite extreme desert conditions. Learn her expert tips for urban gardening, sustainable living practices, and food preservation techniques. Her inspiring story proves anyone can grow fresh, organic vegetables at home, even in the world's harshest climates.