Thigma is a market place to facilitate interaction and communication between buyers and sellers of arts, artifacts, antiques, collectibles and handicrafts.
It also enables experts who can offer their service of art appraisals and valuation.
Sellers: Sell your unique creations or your art services.
Buyers: Shop the unique.
Experts: Register your service.
Download the app and get going.
India is the world’s largest producer of mangoes, with over 200 varieties grown across the country. Each variety has its own unique flavor and texture, making it a popular fruit among people of all ages. Mango is the national fruit of India and Pakistan. Mango tree is the national tree of Bangladesh.
The Jaipur Spices Festival showcases an impressive variety of spices and spice blends that are integral to Indian cuisine. Visitors can explore a myriad of flavors and aromas, from the warmth of cumin and coriander to the fiery heat of red chili powder and the fragrances of cumin, coriander, turmeric, cloves, cardamom.
The history of Pokhran Pottery can be traced back to the Indus Valley Civilization, around 2500 BCE, when the art of pottery-making had already gained prominence. As a significant trading hub, Pokhran’s pottery attracted attention for its exceptional design, workmanship
Puneri Pagadi is considered to be a modern version of Chakribandh. The Puneri Pagadi was first worn by Justice Mahadev Govind Ranade, also known as ‘Nyayamurti Ranade’, in the 18th century to show support for social reform.
Bal Mithai, a delectable sweet treat from the heart of Uttarakhand, is a delightful addition to India’s vibrant culinary heritage. This traditional dessert has won the hearts of people across the country, and for a good reason. With its rich, fudge-like texture and distinctive taste, bal mithai has become a symbol of the region’s rich history and culture.
Banarasi Paan has been associated with Indian culture for thousands of years. The word “paan” originates from the Sanskrit term पर्ण which translates to “leaf.” The use of betel leaves, a key ingredient in paan, is documented in ancient Indian texts such as the Atharva Veda and Kama Sutra.
English 
हिन्दी