Red Hot Chillies and Australop Engineer

Dear Reader,

What is the spiciest food you have ever had? For me, it was not one dish but a whole ‘thali’ I was served at a rural family-run outlet in Ambivali in Karjat, Maharashtra, in 2010. One of the women was preparing rice bhakri (round flatbread) while others were busy serving the guests. The first bite of the potato-cauliflower vegetable in the ‘thali’ made me realise what chillies can do to you! The heat and pungency overpowered all my senses. I gulped some curd to prevent my tongue from further injury, but the ‘dal’ and ‘bhindi’ added to the burning sensation.

I decided to stick to curd, rice, and bhakri and told my husband we should never visit the place again. However, one of the cooks realised my plight and told me that chillies were good for metabolism, immunity and overall health. The family’s simplicity won over me. I visit that place even today when I am in the vicinity. But I tell them beforehand to keep aside some non-spicy food for me.

That family in Ambivali told me how chillies were intrinsically linked to their food habits and culture. In a country known for its spices, it is not surprising that chillies are integral to cuisines across India. Our Sunday story features six chillies, which have received the GI tag for their unique properties like colour, texture, and pungency measured using Scoville Heat Units (SHU).

Our farmers have maintained the genetic purity of these chillies for centuries by following traditional farming methods, making for an interesting read.

My colleague Chandhini spoke to Arun Shinde, an IT engineer, last week. He quit his job in Hyderabad to take up poultry farming in his village in Solapur, Maharashtra. He has built a sustainable mixed poultry model using the profitable Australorp hens with ducks and turkeys, earning Rs 25 lakh annually.

Arun has also revived shut-down poultry farms and supports local farmers with resources, buyback and free training.

Last week, my colleague Anu spoke to Shashishekhar S and his wife Tanushri in Mysuru. They both quit their jobs as software engineers to revive ancient board games! The couple began by visiting ancient temples where Indian board game patterns are etched on the floors and walls.

Shashishekhar and Tanushri take these board games from temples to homes through their startup ‘Roll the Dice’. Eco-friendly, handcrafted and portable, these board games promote strategic thinking and connect people with Indian heritage.

My colleague Riya has written a piece on five reasons that make organic farming more profitable than chemical-based agriculture. Organic farming offers more than just healthier food. It brings higher profits, lower input costs, better soil, and strong market demand. She also gave details of farmers who are earning more after switching to organic methods.

Happy Reading!

Warmly,

Rashmi

IT engineer quits job to take up poultry farming; clocks Rs 25 lakh turnover

Software engineer couple quits jobs to revive traditional board games

Five reasons why organic farming is more profitable than chemical-based agriculture

Heat and heritage: Six GI-tagged chilli varieties of India