Fermented Feelings about Fermented Dried Fish
An intimate, eye-opening discussion on food shaming and cultural erasure.
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The Locavore Team
561 posts
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Spotlighting Shani Bazaar
An evening spent at the sprawling Shani Bazaar in Vasant Kunj offers exceptional seasonal produce amid a labyrinth of stalls lit up with neon lights.
Setting The Table: Stories from India’s Food Cultures
Setting The Table: Stories from India’s Food Cultures is a collaboration between Powerhouse and The Locavore. Across six stories and original recipes, we share and celebrate the depth, nuance and living traditions of contemporary regional Indian food cultures.
Mumbai Koli Project Exhibition: Where the City Meets the Sea
Photographs, stories, recipes, and fragments of lived experience gathered through the Mumbai Koli Project were brought to life through an exhibition held in Mumbai.
NESFAS: Safeguarding and Revitalising Indigenous Peoples’ Food Systems
Working closely with farmers, weavers, fisherfolk, foragers, local entrepreneurs, and community cooks in Meghalaya and Nagaland, NESFAS is conserving Indigenous Peoples’ Food Systems and its diversity.
Dalle Khursani
This round, fiery GI-tagged chilli is commonly found across Sikkim, Darjeeling, and Kalimpong.
Alibaug white onion
This mildly pungent onion is grown in the coastal soils of Maharashtra’s Raigad district.
Stable Income, Drinking Water, Rest: Why Gig Workers Unionise
Delivery workers across multiple quick-commerce platforms assert that urban regions can no longer do without doorstep delivery. In such a context, why does gig work remain undignified? We’re bringing together three speakers—who have been closely working, organising, and advocating for the rights of gig workers—to highlight ground realities of this economy and discuss the demands of the many workers employed under this system.
