![“[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
Stories
“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…
A Mumbai Without Pav?
Changing regulations and a shortage of gas supply affects not only Mumbai's bakeries, but also the demographic that relies on them for its daily bread.
What Mumbai’s Liminal Coastal Spaces Stand to Lose
Through a series of photographs taken over the last seven years, Gautam Doshi illustrates the many relationships Mumbaikars share with the sea—of grieving, playing, working, loving.
![“Because [we don’t have] qualifications, they give us less money.”](https://i0.wp.com/thelocavore.in/wp-content/uploads/2026/06/Devender-EL3-scaled.jpeg?fit=800%2C1067&ssl=1)
“Because [we don’t have] qualifications, they give us less money.”
—Devender Kumar Range, a compost worker in Sonipat