Recipes

79 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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Ariputtu

  • Sarala Thomas Palivathukkal
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.
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Chemeen Pada

  • Annie Burleigh
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.
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Matroni

  • Tsarina Vacha
Made using cashewnuts and rose syrup, the Matroni often features on a consoada— a rare Christmas tradition of sweet and savoury snacks innate to Portuguese-Indian households in Kochi.
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Daggertooth Pike Conger Curry

  • InSeason Fish
This recipe for a Maharashtrian curry from sustainable seafood initiative ‘InSeason Fish’ highlights the unique texture and delicate flavours of the daggertooth pike conger—or the pike eel—abundantly available in December along both coasts of India.
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Khageena

  • Mehvash Arslan and Shahina Kavarana
Mehvash Arslan and her mother Shahina’s love for khageena—a simple, Sunday breakfast egg staple—evokes memories of shared meals and family time, while reminding them of their heritage.
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Garadu Chaat

  • Vallari Apte
A popular street food from Indore enjoyed during winter, garadu chaat is a simple, fried snack that is seasoned with spices and often topped with Jeeravan, a local spice mix.
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Mudali Rava Fry

  • Yogesh Derekar and Sumeet Kaur
Sumeet Kaur of Spudnik Farms documents the recipe of a simple rava fry, a specialty of the Kunbi community. The Kunbis use mudali for this preparation, a unique tuber they preserve and cultivate in the Western Ghats.
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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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