‘Nothing ever grows in Vagamon’
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.
From Our Community
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.
‘To me, the kitchen inspires conversations and confidence’
Eking out an income since she turned 90 has given Harbhajan Kaur, the entrepreneur of Harbhajan's,Bachpan Yaad Aajaye, joy and satisfaction.
The Shifting Heart of Manipur’s Iconic Ima Market
Ammo Angom writes about the vanishing markets sprouting at Ima Market’s margins.
‘Being a father transformed my relationship to food and cooking’
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, p…
Can a School Kitchen Also Be a Place of Learning?
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.
‘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.
‘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.