Feature Stories - The Locavore

6 min

Producer Feature

It’s Best Made Hot: Pūrvīṇa’s Take on Coconut Oil

Chetana Divya Vasudev

Although making hot-processed coconut oil is challenging, Purvina’s team is passionate about preserving Kerala’s traditional oil-making techniques. Catch a glimpse of their oil-making process, stunning uruli, and farm in Malappuram.

7 min

The Locavore Champions

‘Fermentation allows me to slow down, and pay attention to the smallest of details’

Tansha Vohra

Stepping outside the framework of food as celebration alone, Dr. Dolly Kikon looks at culinary cultures through the lens of struggle, community, and hope. Tansha Vohra speaks to the anthropologist about fermentation, resilience, and the projects that demand her attention.

7 min

Features

What Makes a Potluck Tick?

Meera Ganapathi

Recalling a potluck in Suratgarh for which she took a dabba of hot thenkuzhal, Meera Ganapathi contemplates the unspoken rules of a potluck, and the essence of what makes one stand out.

7 min

The Locavore Champions

Sri Vamsi Matta’s ‘Come Eat With Me’: Or, To Be Dalit and Eat

Rahee Punyashloka

For theatre artist Sri Vamsi Matta, cooking as an act of remembering, as performance, and as a communal experience, are ways of asserting his identity and defying everyday injustices.

6 min

The Locavore Champions

A Flame For The Future

Tansha Vohra

To combat the perils of indoor air pollution, The Good Stove Project builds fuel-efficient cooking stoves. Dr. Sai Bhaskar Reddy Nakka, who heads the project, speaks to Tansha Vohra about empathy in design, the importance of participatory research, and developing solutions that matter.

8 min

Culture

Between Vegetarianism and Bans, Can We All Agree to Meat Halfway?

Suman Quazi

As pro-vegetarian and vegan narratives gain gumption in India, a closer look at the ethical, environmental, and social realities of this dialogue.

4 min

Producer Feature

Reclaiming a Neglected Fruit

Takshama Pandit

Love it or hate it, its distinct aroma makes jackfruit a memorable gustatory experience. Determined to get more people to cook with it, Mumbai-based Eat with Better makes the unripe form of jackfruit a ready canvas for varied flavours.

8 min

Culture

Tracing the Roots of a Rampur Winter Specialty

Dr. Tarana Husain Khan

Was the adrak halwa truly created for an ailing Nawab? Determined to find the origins of the halwa, food researcher Tarana Khan looks for clues in Rampur’s libraries, kitchens and at a local halwa festival.

4 min

Producer Feature

The Accidental Raisin Farm in Arid Sangli

Shreshtha Chhabra

By adopting regenerative practices, Umrani Farms is attempting to not only grow local varieties of grapes, but also transform the land that it grows on.

5 min

Culture

‘I Want to Archive Everyday Spaces’

Yamini Vijayan

For lawyer-turned-artist Aditya Raj, painting is also a way to explore and celebrate his city. In this interview, he speaks to us about candies from his childhood, sketching in restaurants, and chicken pakodas in Karol Bagh in Delhi.

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