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!
Passed down from her grandmother, for Priyanjali, this Chingri Macher Pithe carries the smoky, delicate flavours of Borishal. It is a dish that is reminiscent of a land she has never been to, but feels intimately connected to.
Kumail Amiruddin shares a family tradition from his Ramzan iftaars in Mumbai, where Lemon Barley Water—a refreshing, time-honoured tonic—became a light yet nourishing way to break the fast.
This recipe celebrates the delicate flavour of the silverbelly fish—locally known as Karapodi—cooked in a fragrant Kayi masala blend. Rooted in the coastal kitchens of Tamil Nadu, this dish highlights the comfort of home-style cooking.
This recipe from sustainable seafood initiative InSeason Fish celebrates the bold flavours of sardine, paired with kudampuli—or Malabar tamarind—reflecting Kerala’s vibrant coastal traditions.
Seasoned by the Sea is a coastal community cookbook published by Uyir Pathipagam (2025). "Burma Nagar" settlements in Tamil Nadu are home to the Tamil communities repatriated from colonial Burma, who brought with them Burmese culinary influences. This recipe for "sambal," similar to balachaung, showcases the cultural exchange between these communities.
Seasoned by the Sea is a coastal community cookbook published by Uyir Pathipagam (2025). Bommi’s family is widely known as crab-sellers in the Thazhankuppam region of Tamil Nadu. Her crab dish, involving simple ingredients and techniques, highlights the flavours of fresh crab.