Feature Stories - The Locavore

Books on Food

From the airport runway to Gurez valley, black cumin is abound in Kashmir

Marryam H. Reshii
September 19, 2024

Black cumin is the default variety that grows all over the Kashmir valley. Though the higher the altitude, the better, and more fragrant the spice, writes Marryam H. Reshii in 'The Flavour of Spice’.

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From the Fields

“We would fill our stomachs with Udad and Khurasani leaves”

Wild Food Project Team
September 3, 2024

Sunil Bhoye, a farmer and conservationist from Maharashtra, talks to Shailesh Awate of OOO Farms about the demands of foraging, and how traditional knowledge is passed down in the Kokni tribe that he belongs to.

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From the Fields

To Ensure High-quality Spices, Traceability is Everything

Yashvi Shah
August 26, 2024

Where can our spices be traced back to? Aswin Prasannakumar and Yathi Kumar, co-founders of Nilgiri Marten Spices,talk to Yashvi Shah about good spices, sourcing their produce, and how sweetening their tea with Marayoor jaggery has become a habit.

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The Locavore Champions

On Chennai’s Besant Nagar Coast, A Fisherman Makes Sense of the Sea

Throvnica Chandrasekar
August 20, 2024

Retired fisher S. Palayam collects data that helps fisherfolk in Chennai navigate the weather and sustain ways of traditional fishing.

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The Locavore Champions

‘The only sensible and sustainable way forward for our food systems is to localise’

The Locavore Team
July 31, 2024

Shruti Tharayil talks to The Locavore about seasonal foraging, how she became a self-taught herbalist, and the Musumusu Kai Keerai Rasam that she ate during her recent cycle yatra.

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Civilising the Tastebuds

Techi Nimi
July 5, 2024

When Techi Nimi remembers her years at boarding schools, it is laced with memories of hunger. She longed for Arunachalee food, which was never served.

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Books on Food

Memories of Awadhi Qorma

Rana Safvi
June 18, 2024

Too often, the meat in the qormas is overpowered by the masalas, writes Rana Safvi in her essay in the 'Forgotten Foods’ anthology. So, how should a qorma be cooked then?

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Culture

How ‘Local’ is the Mid Day Meal?

Zoya Naaz Rehman
June 12, 2024

Zoya Naaz Rehmaan explores whether the Mid Day Meals in different states consider the everyday dietary habits of the students they cater to.

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Personal Essay

How I Cooked My Way Through Grief

Mandakini Menon
May 16, 2024

In the wake of the sudden loss of her father, Mandakini Menon found a grounding force in the act of cooking,and the tactility of working with food.

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Culture

Discovering Gular, the Lesser-Known Fig, and Other Lessons About Lost Foods

Priti Saxena
May 3, 2024

The gular fruit does not exist. Or at least, that’s what the stories say. Historian Priti Saxena, a brief resident of Bihar, discovered gular close to her home in Patna. Intrigued by the mythical narratives around this food, she began tracing its social life over time.

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