New Delhi, Aug. 16 -- Ranikajal, jeeraphool, sonpiya, kanakchampa and kalamdaani.

Imagine your kitchen cabinet, neatly stacked with jars labelled with rice names so lyrical that you could cook up a poetic feast to suit any palate - a pulao with kalamdani maybe, or kheer with sonpiya. But this imagery seems too utopian at a time when heirloom rice varieties are nearly disappearing from our plates. That's where Anumeha Yadav's illustrated book, Our Rice Tastes of Spring, comes into the picture. Besides creating awareness about the variety of indigenous rice grown in our country, it also offers lessons in resilience of the adivasi community in Jharkhand growing them, and their pursuits in preserving the soil and heritage of the land for a b...