Recipes

71 posts
What kind of recipes do you love most? At The Locavore, we savour recipes that celebrate the heritage and culture of different regions and communities across the Indian subcontinent, and ones that use local and seasonal ingredients imaginatively. Oh, and recipes that are paired with delicious stories — those are our favourite kinds!
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Paati’s Kaimanam: Morkozhambu

  • Samyuktha KVS
Grandmothers are exceptional at everything, except passing on their heirloom recipes in a way 20-something-year-olds understand, Samyuktha, a contributor for ‘Memories On A Plate’, shares. Featured here is her Paati’s Morkozhambu, a Tamil household delicacy, rich with coconut, lentils, and spices. Illustration by Samyuktha Kvs.
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Anarse

  • Suhasini Ekbote
Diwali is synonymous with snacks and sweets, called faral. Suhasini Ekbote, defying modern trends, continues to make Anarse – a fried, semi-sweet snack made with fermented rice flour and jaggery, preserving a traditional cooking technique.
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Dal Fara

  • Ankita Gupta Dujari
Despite its lack of mainstream recognition, dal fara is a beloved comfort food, especially during Karva Chauth. For Ankita, it is also a reminder of home.
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Blood Sausages

  • Rigzin and Tenzin
Hailing from the Bodh community in Himachal Pradesh, Rigzin and Tenzin share their recipe for blood sausages. With members of the community leaving the region and returning, palates are constantly evolving, and so are the ingredients that make up the flavour profile of these sausages.
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Baskarel Pakoras

  • Priyanka Bhadani
For Priyanka Bhadani, baskarel or bamboo shoots bring back both pleasant and not-so-pleasant memories. This recipe for baskarel pakoras is from her father, evoking the love and care that exemplifies their bond.
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Kala Masalyachi Methi

  • Archish Kashikar
Reminiscing about his hometown Nashik, Archish Kashikar shares one of his favourite recipes featuring kala masala—a highlight in the northern parts of Maharashtra.
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Mahua ka Laata

  • Gond women of Panna , Dhaatri
A recipe that highlights the foraging practices of the tribes of Gond through the versatile Mahua flower. It is featured in “Recipes for Change - Recipes for Coexistence”, a publication about wild foods from the Adivasi women of Panna undertaken by Dhaatri, an NGO.
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Bamboo Pickle

  • Gond women of Panna , Dhaatri
A simple pickle recipe that uses forged bamboo pickles which is sourced from the Gond women of Panna. It is featured in “Recipes for Change - Recipes for Coexistence”, a publication about wild foods from the Adivasi women of Panna undertaken by Dhaatri, an NGO.
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Ravo

  • Niloufer Mavalvala
Niloufer's recipe for ravo pays homage to her mother. This rendition of the Parsi-style semolina pudding includes eggs—a long-time bone of contention in Niloufer’s family, reflecting how geography and habits influence a recipe.
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