Begin with creamy bocconcini drizzled with wild honey and treacly balsamic vingar. Follow that with a crunchy salad of organic, locally grown lettuce tossed in honey-sweetened mayonnaise. For the main course, there’s chicken roasted with rosemary, garlic, and honey. Ragi crepes, served with a freshly sliced banana, makes for dessert. Add a golden squiggle of wild honey. Notice a theme here?

“For the past 23 years, we have promoted and marketed wild, raw honey,” says Pratim Roy, founder director of Kotagiri-based Keystone Foundation.............Read more

Source: The Hindu