Step into a Baiga kitchen and be part of a culinary ritual that has nourished generations. Seated on a floor mat in a humble courtyard, learn to light a chulha (mud stove) and cook with ingredients foraged fresh from the forests — Kodo millet, seasonal greens, and wild herbs. Under the gentle guidance of your host family, shape rotis, stir simmering pots, and hear stories of how each dish carries wisdom about health and sustainability. When your meal is ready, gather with your hosts and eat in the traditional way, of Pattal leaf plates under the open sky. It’s soul food at its purest — a lesson in simplicity, community, and gratitude.