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.
Eking out an income since she turned 90 has given Harbhajan Kaur, the entrepreneur of Harbhajan's—Bachpan Yaad Aajaye, joy and satisfaction.
In a school in rural Maharashtra that is rooted in the philosophy of open education, food is seen not just as a way of offering nutrition, but also as a means to building equity and breaking barriers.
In a kitchen that is housed in a structure that’s around 150 years old, Pannuli Devi enjoys cooking in copper and brass utensils that she inherited from her in-laws and received as wedding gifts.
A pot, a knife, a dabba—all made far more precious because they come with the memories of people who used them, and the stories that they shared. We invite you to look through treasured kitchen things from across the country.
It is by observing her family cook that Lamiya Amiruddin developed a strong understanding of her community’s rich culinary heritage.