One Drumstick, Many Ways to Cook it
"A friend from Ooty had once brought me a drumstick clear soup."
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The Locavore Team
561 posts
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On Railway Cutlets and Nostalgia
"There was something oddly perfect about the railway cutlet—those neon-orange breadcrumbs, the mysterious filling, and a cup of overly sweet chai to wash it down."
On Chammanthi and Intrepid Mother-in-laws
"My favourite is a fish we call para (Malabar Trevally). Any dried fish will work, but it has to be fried until crisp, so the flat ones are better."
Overripe Bananas, Underconfident Bakers
"Bakers to the rescue! The middle of the cake isn’t coming out clean. I mean… it’s still batter in the middle… What should I do now?"
On Mothers and Dibba Rottis
"Slowly, Amma stopped making [the dibba rotti], and I started craving it."
June ’25 Jubilee Hills
HYDERABAD MEETUPS June ’25 Jubilee Hills Where Irani cafés fuel big dreams and the biryani debate never ends. LFC Hyderabad plates up slow-cooked stories, secret spice blends, and a warmth…
Wild Food Festival 2025
The seventh edition of the Wild Food Festival was centred around ‘Safeguarding the Future of India’s Wild Foods.’ The festival asked what it means to protect wild foods, and the communities that keep them alive in the face of the climate crisis.
Gucchi Mushroom
This wild Himalayan fungus lends umami richness to pulaos, curries, and gourmet dishes too.
Shevla / Dragon Stalk Yam
Often recognised by its unique fibrous stalk, Dragon Stalk Yam offers an earthy, meaty flavour.