‘Keerai pori is something I enjoy during the monsoon’
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.
From Our Community
29 posts
These stories have been sourced from a growing network of passionate Locavores from across India. Join us as we gather diverse stories, wade through local markets and farms, experiment with flavours, have conversations with experts from across fields, and get our hands dirty.
‘My Basic Tendency is to Experiment’
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.
‘The kebabchi is an excellent place to catch gossip’
Archivist Farah Yameen has spent countless hours in Delhi’s mandis. Here, she examines some of the relationships she built with care, and her own shifting identities in the field.
Inside a Kumaoni Kitchen that Feeds a Family of Ten
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.
Inside Kohima’s Mao Market, Run Mostly by Women
For Kohima resident Asano Angami, the Mao Market is a noisy yet friendly space from which she learns something new on every visit.
Kitchen Hand-Me-Downs: An Evolving Collection
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.
The Wholesale Markets of Cuttack
Chef Rachit Kirteeman explores Chhatra Bazaar and Mal Godown—markets which have close ties—and finds that even though much has changed over the years, some old connections remain.
Pastry Chef Heena Punwani’s Baking Journey Began in Someone Else’s Kitchen
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.
In Lamiya’s Urban Kitchen, Where Traditional Bohra Food Still Has a Place
It is by observing her family cook that Lamiya Amiruddin developed a strong understanding of her community’s rich culinary heritage.
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