In the second month of our quarterly theme Know Your Desi Ingredients, we focused on pantry staples. We dug into our kitchen shelves, and picked out ingredients that are dried, stored, preserved, fermented.
Highlighting the key role of women farmers in seed conservation in the face of the climate crisis, this Beyond the Plate session discussed how local communities are coming together in Meghalaya to preserve traditional kn…
LFC explores local ingredients, questions of regionality, authenticity, and recognition of an ingredient.
To better understand India's gig economy's ground realities, the LFC community read and discussed an article on a Delhi-based gig worker, and unionising for basic labour rights.
The second iteration of our Chef on the Road (COTR) trip to Jharkhand brought together six travellers to harvest fresh mahua, explore forests in the Jonha region, and learn how Jharkhand’s communities are preserving thei…
What are the everyday realities behind headlines about climate-induced floods and droughts? What does the climate crisis actually mean for the people growing our food? The Locavore’s latest Beyond the Plate session featu…
This monsoon, join us in Mumbai for the eighth edition of the annual Wild Food Festival—a one-of-a-kind gathering featuring wild foods, native seeds, guided tastings, thought-provoking conversations, and a community-led…
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A one-of-a-kind culinary experience highlighting the many cheese and dairy traditions native to the Indian subcontinent.
Photographs, stories, recipes, and fragments of lived experience gathered through the Mumbai Koli Project were brought to life through an exhibition held in Mumbai.
Delivery workers across multiple quick-commerce platforms assert that urban regions can no longer do without doorstep delivery. In such a context, why does gig work remain undignified? We’re bringing together three speak…
Sociologist Prithiraj Borah’s guided walk in Kalyan Nagar involved sampling an array of indigenous Northeastern dishes in the neighbourhood, understanding their local contexts, and how such food can often run the risk of…
From dining at a 100-year-old family wada to walking through sugarcane fields—this edition of Chef on the Road explored what ‘organic’ actually entails at an ancestral farm in Maharashtra’s Bhodani village.
Once home to nearly 1,00,000 indigenous varieties of rice, just a fraction dominate markets in India today. This online discussion explored the reasons behind their decline, unpacking how the pricing of commercial variet…