Recipes from The Locavore

Sukhti Chutney

This dried fish chutney from Alibag is enjoyed with everyday meals.

In this recipe for Popti, fragrant Bhamburda leaves are packed into an earthen pot, sealed, and slow-cooked over an open fire.

This sweet-and-sour karbat from Alibaug features Totapuri mangoes as the main ingredient.

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.