Momos are Indian Dumplings playing an important part in the local cuisine of Ladakh, India. Momos with ground meat, tofu, paneer cheese or vegetables are possible varieties. Here's a traditional momos recipe!
One of a Mind » Sayali Goyal
After five years at ABURY – living and working in many different countries, with designers from various backgrounds, in craft communities with unique cultural heritage – we encountered many amazing people and breathtaking stories. On our journey we also encountered the biggest disaster in fast fashion history: Rana Plaza. It reminded us all that we cannot look away and that it is important to ask where our products have been made, by whom, and under which circumstances. We learned from you, our friends and customers, that you share the curiosity and will to embrace the rare and irregular, looking for the soul in a product. You want to know the stories behind the products in a transparent way.
This is why we created One of a Mind – our blog to celebrate the beauty and diversity of crafts, culture and people:
We create “one of a kind” stories with an “of one mind” attitude.
We zoom in, we zoom out. The value of a product goes beyond its design and tells about its culture. Come on a journey to Touching Places, learn about foreign cuisines in Scenting Flavours or listen to a culture’s melodies in Catching Sounds & Art and learn about Beauty around the world.Every selected piece has its story. From sourcing the perfect garment to its last stitch. Catch a glimpse Behind the Seams to learn about the materials and techniques and see our products in blogger action in our ABURY Looks.There are humans behind every piece who define and shape its identity. Connect with our Handmade Heroes and explore inspiring ideas by reading about Beautiful Business.
We wish you a beautiful journey.
Recipes
Local Cuisine of Ladakh: Momos, the Indian Dumplings
Posted on October 03 2018
Momos are Indian Dumplings playing an important part in the local cuisine of Ladakh, India. Momos with ground meat, tofu, paneer cheese or vegetables are possible varieties. Here's a traditional momos recipe!
Behind the Seams
Crafts of Ladakh, India: About Metalworks, Pottery & Textiles
Posted on September 27 2018
Ladakh, in India, was one of the main centres during the silk route. During his travels through the country Sayali Goyal explored the crafts of Ladakh and what it means to travel consciously.
Beauty
The Floral Headdresses of the Brokpa Community in Ladakh - The Last Aryans
Posted on September 10 2018
A really fascinating fact about the Brokpa Community in India, was their floral headdresses they all wore. Brokpas are preserving their culture and identity of 5000 years through adornment such as flowers.
Behind the Seams
Peruvian Textiles: The Production Story of the País Textil Clutch
Posted on November 09 2017
Peruvian textiles are some of the most sophisticated crafts as pieces often combine several techniques. Check the detailed steps that we had the chance to observe for the making of our País Textil Clutch!
Behind the Seams
Behind the Seams: País Textil - Cotton Pouch
Posted on November 06 2017
In this article we will have a closer look at the handmade País Textil Cotton Pouch from Peru selected by ABURY. Find out the details on materials and traditional Peruvian techniques, crafts and production!
Beauty
Face Paint, Piercings and Lip Plates: Beauty and Adornment in Ethiopia
Posted on November 03 2017
The idea of adornment holds different meanings in various cultures.Exploring the ideas of beauty and adornment in Ethiopia with the tribes of Omo valley and understanding the different techniques used.
Travel
Day Trip to the Golden Temple in Amritsar
Posted on January 14 2017
The first time I went to a ‘gurudwara’ (a sikh temple) was in 2005. The guru himself had invited me in his divine home, a new journey had begun. The Golden Temple still does not fail to mesmerise me.
Recipes
Authentic Indian Breakfast: Sarson Ka Saag
Posted on January 12 2017
In rural Indian areas this delicious dish keeps you warm through out the day,specially in winter. Farmers usually eat these for breakfast as they keep you full for a longer time when working in fields.
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