Fish Pickle
This fish pickle from Mrs K.M.Mathew’s Finest Recipes is spicy and tangy, adding a burst of flavor to any meal.
Recipes
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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!
Foxtail Jadoh With Tungtap and Salad
Inspired by her elder brother's adventurous tales of travelling and trekking, Sayani, Chef volunteer from the Millet Cooking Lab, shares the recipe of this traditional breakfast delicacy from Meghalaya.
Mourola Maach er Tok Jhal
Dolon Dutta Chowdhury shares her mother’s version of Mourola Maach er Tok Jhal, her take on the traditional Bengali Tok – a light sweet-and-sour dish served towards the end of a Bengali meal.
Jowar ka Meetha
An indulgent dessert that is traditionally made in Rajasthan using broken wheat or lapsi, the Jowar ka Meetha is a spin on the classic that features whole jowar pearls cooked with dark jaggery and ghee. Chef Bhairav Singh of Native Bombay tells us how to make this sweet that is tasty as well as gut-friendly.
Arbi Cutlets
A dish that was discovered accidentally, this is a recipe from The1Shanthiroad Cookbook, a celebration of creative communities.
Congress Kadlekai Masala
Looking to make a quick snack? Made of peanuts, this spicy dish has its roots in Bangalore’s Lalbagh.
Jowar Jackfruit Birria Taco
This birria style jowar taco, topped with Malvani flavoured pulled jackfruit, was a star at our recent Tap Takeover event in Bonobo, Bandra, as we concluded the first phase of The Millet Revival Project.
Kaale Chane ka Pulao
Bottle gourd, black chickpeas, kidney beans, and rice come together at North Delhi’s Mazdoor Kitchen in a wholesome meal,often just the one they have in a day,for over 400 homeless people and labourers.
Kupa (tuna) Biryani and Koshimbir
This specialty from Worli Koliwada, Mumbai, combines fresh tuna available in the region with flavourful spices and seasoned rice. Shraddha Patil, a 49-year-old Anganwadi teacher, decodes the recipe for us.
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