Like most other things at 1Shanthiroad—an arts space in Bangalore—the kitchen is open to all. Suresh Jayaram remembers bright flavours from his childhood, and talks about how his family’s affinity towards feeding influences how he runs the studio.
Between March and May this year, Riddhi Dastidar knocks on the doors of Mazdoor Kitchen—a welfare initiative that feeds Delhi’s labourers and homeless—many times. During these visits, they unravel a story of persistent survival in the face of state failure.
Shraddha Patil’s modaks and puran polis are popular festive fares in Mumbai’s Worli Koliwada. Feasting on kupa biryani, Oishika Roy learns about how Shraddha’s kitchen came to be, her mother’s delicious kanji, and the ways of communal cooking.
A morning spent at Bengaluru’s Russell Market reminds us of the forgotten art of engaging with familiar strangers, and taking pleasure in hand-picking fruits and vegetables for our everyday needs. Meet its people, and the produce they bring to the table.
This heritage building is a mere shade of what it once was, and a visit doesn’t reveal its historical significance easily. Shivani Unakar and Dhiraj Chilakapaty on the design, structure, and systems of trade within a market that was established to serve the cantonment.
It is clear that the heydays of Bengaluru’s Russell Market are behind it. But it exudes an old-world charm, despite the disrepair and the slump in business, says Ruth Dsouza Prabhu, part of The Locavore-led group that documented this market.
Sumaiya Mustafa, a chronicler of the city's culinary heritage, talks to The Locavore about how the sap of the palmyra, and ice apples shape lives and livelihoods in her coastal town in Tamil Nadu.
Why don’t we treat markets as the wonderful public spaces they really are? Wandering through a local market in Pune, and speaking to the vendors who run it, architect Smita Patil is struck anew by this question.
Author and cultural historian Dr. Tarana Husain Khan talks to The Locavore about tasting egg flip as a child, the tricky business of recording oral history, and growing up in a family of armchair cooks.
At Little Flower Farms, a lush biodiverse site in Kerala, they serve guests fresh produce from their garden. They speak to The Locavore of windy Vagamon, the flavours in their kitchen, and the land they nurture.