Stories - The Locavore

5 min

From the Fields

Aamra’s Heirloom Recipes Have Been Perfected Over Time

Takshama Pandit

The traditional recipes used at Aamra to make pickles and chutneys have been handed down over generations. Takshama Pandit—head of sourcing and partnerships at The Locavore—finds that pickle-making requires tremendous mastery and patience.

4 min

Inside My Kitchen

Inside a Kumaoni Kitchen that Feeds a Family of Ten

Avanti Kumar (text) & Dushyant Vashisht (photos)

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.

7 min

From the Fields

What Does it Mean to be an Activist Company That Sells Coffee?

Arathi Menon

While Black Baza is deeply focused on conserving biodiversity, what defines the brand is its wisdom to recognise farmers as the axis of the coffee business.

8 min

Culture

Uprooted: Longing for a Taste of Home

Sharmila Vaidyanathan

What happens when you move far away from home, and crave for what’s familiar? With a focus on Odisha, Sharmila Vaidyanathan examines the close ties between food and migration, and…

8 min

From the Fields

Where is Seaweed in India’s Culinary Canon?

Ranjana Sundaresan

Seaweed is gaining attention as a nutritious and climate-smart food. And yet, there’s very little that we know about local seaweed, and how it is consumed in India.

5 min

From the Fields

In Manjakkudi, Spirit of the Earth is Growing Heritage Rice From Across the Country

Takshama Pandit

On a mission to conserve heritage rice varieties, Spirit of the Earth has collected over 260 varieties of heirloom seeds. How many varieties of rice do you eat at home…

6 min

Market Archives

Inside Kohima’s Mao Market, Run Mostly by Women

Asano Angami (captions) & Qhevika Swu (photos)

For Kohima resident Asano Angami, the Mao Market is a noisy yet friendly space from which she learns something new on every visit.

9 min

From the Fields

A New Appetite for the Old Grain

Sharanya Deepak

As millets enter the culinary imaginations of urban dwellers, we must centre the land on which it grows, and the people who have preserved it.

1 min

Inside My Kitchen

Kitchen Hand-Me-Downs: An Evolving Collection

The Locavore Team

A pot, a knife, a dabba—all made far more precious because they come with the memories of people who used them, and the stories that they shared. We invite you to look through treasured kitchen things from across the country.

5 min

Market Archives

The Wholesale Markets of Cuttack

Rachit Kirteeman

Chef Rachit Kirteeman explores Chhatra Bazaar and Mal Godown—markets which have close ties—and finds that even though much has changed over the years, some old connections remain.

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