"Babiya looks after both the accommodation and our kitchen, Hamuko, at Mishmi Takin Homestay. Her unwavering zeal to serve the best for our fellow travelers has grounded our belief in offering services and experiences with mindful care."

 

We come from a community that has traditionally lived off the land—agriculture was at its core, and seeds were its soul. Elders in the villages still speak of the hardships they faced. They would carefully hand-pick the best seeds from their harvest and share them among close relatives, who essentially made up the entire community. Life was simple, people were fewer, and everything was shared or exchanged.

 

Today, as the world shifts toward healthier food and eating habits, we find an opportunity to look back through the sands of time, back to when traditional seeds like millets (a-eka, a-eno, ya, etc.) held great significance. But with their diminished use, many of these seeds have become rare and hard to find. This change has inspired Babiya to experiment in her kitchen, using traditional ingredients and age-old methods, keeping the past alive in every meal she prepares.