Recipes from The Locavore

Tuber Mix

This recipe from Wayanad in Kerala uses a mix of tubers to create a hearty meal.

This recipe from the Kolli Hills of Tamil Nadu combines foxtail millet, jaggery, and coconut into a slow-cooked dessert.

The use of ragi in this recipe for Finger Millet Halwa helps meet the demands of high-intensity physical labour within the tribal belts of Odisha.

This cooling, slightly sour-tasting chutney from Jharkhand is an ideal accompaniment to meals during the summer.

Innate to Jharkhand, this kheer is made using Mahua flowers gleaned from the forest floor.

This fermented rice beer from Jharkhand is valued for its cooling properties and subtly sour flavour.

This version of the Manipuri Eromba brings together yongchak, ngari, and seasonal vegetables.

This simple vegetable stir-fry from Bengal niftily uses leftover vegetables and food scraps.

This classic Bengali preparation transforms fish bones, head pieces, and fatty trimmings into a slow-cooked, flavourful, crisp-edged dish.

This seasonal ponkh appe is inspired by Kathiawadi winter traditions.