Recipes
87 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!
Saffron Sandesh
A quintessential Bengali sweet, Sandesh can take on a multitude of flavours, no matter how technique-driven its preparation is.
Odia Patrapoda
This prawn-based dish native to the tribal regions of Odisha employs the traditional technique of leaf-wrapped cooking, which not only imparts a rich, smoky flavour but is also an example of utilising a part of the plane that would otherwise be discarded.
Patishapta
Every year, the arrival of the harvest festival brings the sweet aroma of Patishapta, a traditional Bengali dessert, to Ishani Banerjee's home.The recipe for this simple delicacy, passed down over generations, represents rich, nuanced familial ties and maternal love.
Jolada Kadabu (Jowar Dumplings with Wild Edible Greens)
A healthy snack that can even double as a meal, the Jolada Kadabu is cherished in several Kannadiga households. It brings together the goodness of jowar with the unique flavours of wild greens.
Tila Bajra Hummus with Chilli Ghee
This Tila Bajra Hummus with Chilli Ghee is a delightful appetiser that is packed with nutrients, making it an excellent addition to any healthy kitchen.
Chutagi, A Hearty Ladakhi Stew
Dechen Chuskit shares her recipe for chutagi, a brothy dish from Ladakh featuring round wheat dumplings and meat, which she learnt from her parents.
Patla Macher Jhol
This Bengali recipe from sustainable seafood initiative InSeason Fish highlights the bold, meaty flavours of the tonguesole fish—abundantly available in December along both coasts of India.
Ariputtu
Puttu, a widely popular dish consumed across Kerala is said to have been a Portuguese import according to Sarala Thomas Palivathukkal. While modern conveniences may have changed the preparation style over the years, puttu-making is still a tradition in many Syrian-Christian households.
Chemeen Pada
The ‘pada’ is a popular Portuguese pickling tradition born out of long voyages. The acidity from vinegar is combined with the spiciness of paprika to create a delicious pickle.
Login with Google