Photo Gallery

At Indian markets such as this one in Udaipur, various types of green leafy vegetables and herbs are often sold in handy bunches directly on the street or at weekly markets. The produce is typically displayed in traditional, flat wicker baskets, which allow for good ventilation of the delicate greens. - 1990

A subji-walli (vegetable seller) in India. She is sitting in a doorway in Udaipur behind baskets containing various vegetables such as spring onions, aubergines, cauliflower and green courgettes. The woman wears a traditional yellow odhni (headscarf) over a pink blouse. This type of street trading is widespread in India and provides a livelihood for many families. – 1990

A street vendor in Udaipur selling local fruit, vegetables and spices to passers-by. Udaipur is situated in a region steeped in history. In the moonlight, the palaces on the lakeshore evoke memories of tales from “One Thousand and One Nights”. – 1990

At the traditional cattle market in Phalodi, this man is preparing a thin flatbread. The freshly chopped vegetables (potatoes and chillies) are staples of everyday Rajasthani cuisine, which makes do with just a few ingredients in the barren desert environment. – 1990

An elderly woman sits on the ground operating a traditional mechanical beam balance. She is selling a variety of local vegetables, such as green chillies, aubergines and various leafy greens. – Jaisalmer Market – 1990

At a market in Jaisalmer, a young woman wearing a yellow sari is selling various vegetables: potatoes, onions, tomatoes, sweet potatoes, green chillies, spring onions, etc. – 1990

Preparation of Aloo Gobi, a classic North Indian vegetable dish. It consists mainly of cauliflower florets (gobi) and potatoes (aloo). The vegetables are mixed with a yellowish liquid, which is turmeric powder dissolved in water or oil. Turmeric gives the dish its characteristic golden-yellow color. It is usually cooked over an open fire. It is then gently braised or fried in a kadhai (an Indian wok) along with cumin, ginger, garlic, and onions. The finished dish is usually served dry (sabzi) without much sauce and garnished with fresh cilantro. – Jaisalmer – at the home of the nomad Barbati – 1990