Before it becomes a bowl of warm jhol (gravy), sisnu has to be handled with care.The wild plant, also known as Bichu Booti or stinging nettle, has tiny thorns that can cause itching and rashes when touched. Yet in many Sikkimese homes, these leaves have been carefully cleaned, cooked and served for generations as Sisnu Ko Jhol, a simple dish eaten with rice.

India’s food traditions are filled with recipes that have been passed down through generations, but many of them are slowly disappearing. In the first episode of The Better India’s new series, ‘Finding India’s Lost Recipes’, the journey........

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