Stories - The Locavore

6 min

The Locavore Champions

A Flame For The Future

Tansha Vohra

To combat the perils of indoor air pollution, The Good Stove Project builds fuel-efficient cooking stoves. Dr. Sai Bhaskar Reddy Nakka, who heads the project, speaks to Tansha Vohra about empathy in design, the importance of participatory research, and developing solutions that matter.

8 min

Culture

Between Vegetarianism and Bans, Can We All Agree to Meat Halfway?

Suman Quazi

As pro-vegetarian and vegan narratives gain gumption in India, a closer look at the ethical, environmental, and social realities of this dialogue.

3 min

Food Memories

‘Keerai pori is something I enjoy during the monsoon’

Jestin Pauls (interview) & Sharanya Manivannan (translation from Tamil)

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.

4 min

From the Fields

Reclaiming a Neglected Fruit

Takshama Pandit

Love it or hate it, its distinct aroma makes jackfruit a memorable gustatory experience. Determined to get more people to cook with it, Mumbai-based Eat with Better makes the unripe form of jackfruit a ready canvas for varied flavours.

8 min

Culture

Tracing the Roots of a Rampur Winter Specialty

Dr. Tarana Husain Khan

Was the adrak halwa truly created for an ailing Nawab? Determined to find the origins of the halwa, food researcher Tarana Khan looks for clues in Rampur’s libraries, kitchens and at a local halwa festival.

4 min

From the Fields

The Accidental Raisin Farm in Arid Sangli

Shreshtha Chhabra

By adopting regenerative practices, Umrani Farms is attempting to not only grow local varieties of grapes, but also transform the land that it grows on.

5 min

Culture

‘I Want to Archive Everyday Spaces’

Yamini Vijayan

For lawyer-turned-artist Aditya Raj, painting is also a way to explore and celebrate his city. In this interview, he speaks to us about candies from his childhood, sketching in restaurants, and chicken pakodas in Karol Bagh in Delhi.

8 min

Food Memories

‘My Basic Tendency is to Experiment’

Thomas Zacharias

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.

3 min

From the Fields

Chasing Bees Through Maharashtra and Rajasthan

Takshama Pandit

The team behind the Moonshine Honey Project cares not just about making delicious and high quality honey, but also about doing it in a way that is responsible and ethical.

10 min

Market Archives

‘The kebabchi is an excellent place to catch gossip’

Farah Yameen

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.

We’ll Keep You Posted

Login

Sign in with email

Register