Food Memories - The Locavore

7 min

Mrs K.M. Mathew gained popularity after her column on Mutton Bafath

Thangam Mammen

Generations of Malayalis have grown up with Mrs K.M.Mathew’s treasured cookbooks. Read the foreword of her latest book, Mrs K.M. Mathew’s Finest, by her daughter Thangam Mammen. In a short interview with her, we discover more about her mother’s measured approach to cooking and living.

8 min

An Excerpt From The 1Shanthiroad Cookbook

Suresh Jayaram

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.

5 min

Food Memories

Kayalpatnam’s Palmyra Sap Delicacies

Sumaiya Mustafa & Team Locavore

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.

9 min

Food Memories

What Does it Take to Chronicle Culinary Memory?

The Locavore Team

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.

9 min

Food Memories

‘Being a father transformed my relationship to food and cooking’

The Locavore Team

Moving across continents makes everyday practices such as cooking and feeding much more self-conscious, Krishnendu Ray tells us. A renowned food studies scholar, Ray talks to us about his changed perception of cooking, parenting, and his Didu’s jaggery-sweetened moorki.

3 min

Food Memories

‘Keerai pori is something I enjoy during the monsoon’

Jestin Pauls (interview) & Sharanya Manivannan (translation from Tamil)

What does it mean to be in tune with changing seasons? Janagiamma, a leader of the indigeneous Kurumba community in the Nilgiris, tells us that millets and bamboo are good for the monsoons.

8 min

Food Memories

‘My Basic Tendency is to Experiment’

Thomas Zacharias

Professor and chef Kiranmayi Bhushi spoke to us about cooking for artists in Chicago, her grandfather’s farm in coastal Andhra Pradesh, and Lakshmi Charu—a traditional dish that’s making a comeback.

7 min

Food Memories

Pastry Chef Heena Punwani’s Baking Journey Began in Someone Else’s Kitchen

Thomas Zacharias

Do early associations of food shape our tastes and identity? Pastry chef Heena Punwani speaks to chef Thomas Zacharias about growing up with Enid Blyton books, her mother’s flavourful butter chicken, and the first wedding cake that she ever baked.

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