Chaapda Chutney
The red weaver ants used in this chutney are foraged from the forest canopies of Bastar in Chhattisgarh.
Recipes
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!
Tangthur
This Ladakhi chutney is made with buttermilk, seasonal greens, and fresh summer herbs.
Sukhti Chutney
This dried fish chutney from Alibag is enjoyed with everyday meals.
Popti
In this recipe for Popti, fragrant Bhamburda leaves are packed into an earthen pot, sealed, and slow-cooked over an open fire.
Totapuri Kairi Karbat
This sweet-and-sour karbat from Alibaug features Totapuri mangoes as the main ingredient.
Tuber Mix
This recipe from Wayanad in Kerala uses a mix of tubers to create a hearty meal.
Foxtail Millet Pudding
This recipe from the Kolli Hills of Tamil Nadu combines foxtail millet, jaggery, and coconut into a slow-cooked dessert.
Finger Millet Halwa
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.