“We have always lived on these islands and gone to sea. How can the state say it does not belong to us?”
—S. Pandiammal, 44, Rameswaram, Tamil Nadu
Stories
Building Food-centred Dreams from the Ground Up
Skill-building for three women self-help groups in the coastal villages of Alibag in Maharashtra.
From Tamil Nadu to Mumbai’s Jari Mari, Kanji is a Story of Dalit Sustenance
Kanji is a verb, not just the name of a dish, asserts Pooja Ashokkumar as she traces the fermented rice-and-water dish's relevance through the migration of her community.
![“[These manuscripts are] our heritage—we must preserve it”](https://i0.wp.com/thelocavore.in/wp-content/uploads/2026/07/Isbah.jpeg?fit=720%2C576&ssl=1)
“[These manuscripts are] our heritage—we must preserve it”
—Isbah Khan, Persian scholar, Rampur
“If the water turns fresh, what happens to this cycle? How can it be a sustaining project?”
—Narayanan R., fisherman and activist, Kovalam Kuppam
This Ethnography Highlights the People and Skill Behind Bengal’s Mishti
How do we understand the knowledge required to make sweets? Ishita Dey’s book Sweet Excess discovers that it is an embodied knowledge, largely determined by caste- and class-realities.
Chaapda Chutney
The red weaver ants used in this chutney are foraged from the forest canopies of Bastar in Chhattisgarh.
Tangthur
This Ladakhi chutney is made with buttermilk, seasonal greens, and fresh summer herbs.
Rushina Munshaw-Ghildiyal on why chutney in India goes beyond one singular condiment
Rushina Munshaw-Ghildiyal shares the process of mapping chutneys across India for her recent book, how they are born out of geography and practicality as much as for flavour, and why despite their ubiquity, chutneys are…