Fish mint, Himalayan chives and berry pickle: how wild ingredients are transforming school dinners in India

In the remote state of Meghalaya, foraged foods are helping to diversify state-provided menus – and tackle chronic malnutrition

Excited chatter and the clattering of steel plates drown out the din of the monsoon rains: it is lunchtime in Laitsohpliah government school in the north-east Indian state of Meghalaya. The food has been cooked on-site and is free for everyone, part of India’s ambitious “midday meal” – PM Poshan – programme to incentivise school enrolment.

The scheme covers more than 1m state-run schools across the country, but the menu at Laitsohpliah is hyperlocal, thanks to a recent charity initiative in the state.

A lunch of rice, dal, potatoes with east Himalayan chives, cured dry fish and sohryngkham, a wild berry pickle

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