Kalpana Padmakar’s aspirations are clear: a bigger hotel serving her fish-based delicacies—“someday”
—Kalpana Padmakar, who runs Koli Katta, a small kitchen serving Koli-style fish, rice, and chapatis.
Stories
ChefTZac’s Guide to Buying Seafood
How to choose good fish anywhere in India For anyone who cooks seafood, whether once a week or once a month, learning how to buy the right fish is the…
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The Slow Disappearance of Karal Meen from Rameshwaram’s Fish Markets
Industrial demand is making one of the most affordable species of fish along the east coast of India more expensive. E. Haripriya explores what these ripple effects mean for local kitchens in Rameshwaram, Tamil Nadu.
The Locavore’s Guide to Understanding Food and Farming Terminology
An expanding glossary breaking down some of the most common terminology you may encounter as buyers, and what they really mean in practice.