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From the Strategist: We’ve tested hundreds of products and talked to chefs, bakers, recipe developers, baristas, bartenders, and sommeliers to find the best kitchen tools, appliances, and tableware for your home.
Protected: Can Coffee Survive the Climate Crisis Without Forests?
There is no excerpt because this is a protected post.
Gariahat Bajaar’s Shaak Maashis Can Always Predict My Dinner Menu
Golden pumpkin flowers, red roselles, magenta eggplants, and various shades of green everywhere you look. At Kolkata’s Gariahat Bajaar, shaak maashis bring a variety of winter greens foraged from the outskirts of the city.
Ghol Pollichathu (Kerala-Style Banana Leaf–Wrapped Fish)
This is a classic from the backwaters and toddy shops of central Kerala, where fish is smothered in a spicy coconut-tomato masala, wrapped in banana leaves, and slow-roasted until smoky, tender, and aromatic.
Aar Macher Matha Phoolkopi Data Chochori
This Bengali-style Korai Chochori is made with Aar maach head, mustard, and winter vegetables.
Bangda Recheado (Goan Stuffed Mackerel Fry)
A Goan Catholic favourite, Bangda Recheado combines slit, stuffed mackerel with a fiery red chilli–vinegar masala, shallow-fried in coconut oil until crisp.
Shevto Hooman
Shevto Hooman celebrates the delicate flavour of mullet cooked in a blend of coconut, tamarind, and spices.
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.
Ghol Fry
In this Koli preparation, the Ghol fish shines in a crisp, spicy fry.
Ghol Curry
In this Koli preparation, the Ghol fish shines in a fragrant coconut-based curry.
Nevti Curry
This Koli-style preparation of mudskipper fish is cooked with colocasia leaves, Koli masala, and tamarind.
Koli Masala
Bhavesh Koli shares his family’s recipe for Koli masala—a spice blend made using four kinds of chilli.
Karal Karuvadu Rasam
This recipe for rasam uses dried ponyfish and Kuzhumbu milagai thool, a spice blend intrinsic to South India.
Bazaar Walk and Brunch with Chef Sohini Banerjee
Join British Bengali chef and writer Sohini Banerjee for an intimate morning walk through Jadubabur Bazaar, one of South Kolkata’s most storied neighbourhood markets.
Safe Harvest: Creating An Alternative Market For Chemical-Free Produce
Based in Hyderabad, Safe Harvest sources chemical-free produce from smallholder Farmer Producer Organisations (FPOs) across nine states in India.
Protected: Producer page with New TL Stamp
There is no excerpt because this is a protected post.
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.
Product D
Sun-dried coffee cherries that taste nothing like coffee! This byproduct of coffee processing contains only about a quarter of the of coffee, and is rich with antioxidants. It can be brewed as loose leaf tea, steeped in hot water or as a cold brew.
Product C
Sun-dried coffee cherries that taste nothing like coffee! This byproduct of coffee processing contains only about a quarter of the of coffee, and is rich with antioxidants. It can be brewed as loose leaf tea, steeped in hot water or as a cold brew.
Product B
Sun-dried coffee cherries that taste nothing like coffee! This byproduct of coffee processing contains only about a quarter of the of coffee, and is rich with antioxidants. It can be brewed as loose leaf tea, steeped in hot water or as a cold brew.
Product A
Sun-dried coffee cherries that taste nothing like coffee! This byproduct of coffee processing contains only about a quarter of the of coffee, and is rich with antioxidants. It can be brewed as loose leaf tea, steeped in hot water or as a cold brew.
Cascara
Sun-dried coffee cherries that taste nothing like coffee! This byproduct of coffee processing contains only about a quarter of the of coffee, and is rich with antioxidants.
Chef On The Road | Arunachal Pradesh
This Chef on the Road trip with ChefTZac explores Idu Mishmi food traditions in Arunachal Pradesh’s Lower Dibang Valley, hosted with the Elopa–Etugu Community Eco-Cultural Preserve (EECEP)—a community-led journey rooted in forest food and conservation.
Chef On The Road | Jharkhand 2.0
Chef on the Road: Jharkhand 2.0 is a four-day, food-led journey across Ranchi, Jonha, and Hazaribagh, facilitated by The Locavore team in collaboration with Wild Harvest and the Ekastha Foundation, exploring mahua harvest, forest foods, and community kitchens.
Chef On The Road | Two Brothers Organic Farms: What Is Organic, Anyway?
Chef on the Road travels to Two Brothers Organic Farms in rural Maharashtra for a two-day immersion into organic farming as lived practice—walking the farm, cooking with the harvest, and learning alongside the Hange brothers and ChefTZac.
Kohlrabi
Used in regional Indian cooking and fermented preparations, Kohlrabi is an oft-overlooked winter vegetable.
Byadagi chilli
Byadgi chillies are known for their crinkly skin and deep red colour, famous during the colonial era for the trade practices around them.
Turnip
Turnips are hardy winter root vegetables valued for their mild sweetness, adaptability, and long-standing role in seasonal and regional food traditions.
How Does a Chef Keep Learning?
Over a decade of travelling through India’s kitchens, farms, forests, and food memories. Discover the journeys that have played an integral part in shaping ChefTZac and The Locavore—along with upcoming trips you can join!
Network for Conserving Central India
The work undertaken by NCCI brings together farmers, researchers, and conservationists to conserve forested areas in Chhattisgarh, Madhya Pradesh, and Maharashtra.
Halwa-Nagori
Kcamya Aggarwal shares a recipe for halwa-nagori—an Old Delhi breakfast classic.
Protected: The Locavore’s Guide to Understanding Food and Farming Terminology
There is no excerpt because this is a protected post.
Supporting Your Food Producers
A curated reading list to understand the people, labour, risks, and realities behind our food, and how to support food producers in thoughtful, everyday ways.
Vakti Chi Ukar
A Koli-style curry made with dried ribbon fish, potatoes, and drumsticks.
Sukha Jawala Kismur
A monsoon staple along Goa’s coast, Sukha Jawala Kismur is a quick stir-fry made with tiny sun-dried shrimps.
Mangalorean Kane Fry
In this no-frills Mangalorean classic, Ladyfish (Kane) is slathered in a fiery, bright-red masala of boiled Byadagi chillies, garlic, ginger, pepper, and tamarind, then pan-fried until crisp outside and tender within.
Ponkh
Ponkh is a tender green variety of sorghum, harvested early in winter and roasted over fires.
Radhuni
Radhuni is a fragrant spice that is said to be the fruit of its crop and not the seeds.
Wild Sumac
Found seasonally in North-East India, Wild sumac is one of the many varieties of the sour-tasting sumac berries.
Axone
While Axone is often misunderstood as a “funky-smelling” ingredient, it is full of flavour which brings comfort to many.
Camel Charisma: Preserving Camel Herding Traditions in Sadri, Rajasthan
A social enterprise based in Sadri, near Kumbhalgarh, preserving the region’s camel herding culture.
Sassoon Dock Walk, Mumbai
Facilitated by Aditya from No Footprints, Mumbai, the walk explored the many facets of Sassoon Dock, a central node of the city’s fishing economy.
Worli Koliwada Walk, Mumbai
Facilitated by No Footprints, the walk was a comprehensive exploration of the many facets of Mumbai’s Worli Koliwada.
Arisa Pitha Celebrates Odisha’s New Rice Harvest
Made out of rice flour and jaggery, these simple fried cakes are traditionally prepared during Makara Sankranti as well as the agricultural Nuakhai festivals celebrated in Odisha.
Savoury Ven Pongal Marks Tamil Nadu’s Harvest Season
Geetha Venkataraman shares her mother Visalakshi Venkataraman’s Pongal recipe, reminiscing about the many memories associated with the rice harvest festival.
Worli Koliwada Walk, Mumbai
Facilitated by Khakhi Tours, this slow, story-rich walk through Worli Koliwada traces Mumbai’s original fishing village where faith, livelihoods, and everyday life continue to unfold at the edge of the sea.
Rhododendron
Native to the Himalayas, the rhododendron is a flower found in many colours and is long used by mountain communities in food and drink.
From Rani Athani to Khadkya Ambemohar: Why Conserving Indigenous Rice Varieties Matters for the Future
Once home to 1,00,000 native rice varieties, only a few thousand survive in India today. To understand the impact of this loss on our food systems, we spoke to Shailesh Awate, co-founder of OOO Farms, about why preserving and reviving these varieties is at the centre of their work, and the promise this holds in a rapidly warming world.
The Locavore Guide to Eating Out in Kochi – Biennale Edition
A practical, local-first food guide to eating in Kochi during the Kochi-Muziris Biennale, built around seafood, toddy shop lunches, markets, and the everyday eateries locals return to.
The Perfect Kadhi
“My attempts to recreate my Ma’s version have failed terribly.”
Where do I start?
Members come together to build a thoughtful food-focused reading list, welcoming a new explorer into the genre.
Roselle in Season
“I have seen this in the market too. How do we make the jam?”
What are some iconic Bengali food places in Kolkata?
A crowd-sourced mapping of South Kolkata’s food landscape.
The Many Lives of a One-Pot Meal
“When am I going to taste it? Where do I go? Or share a recipe!”
Ponkh or Hurda? One Winter Grain, Many Opinions
“I think it’s easily available in the local sabzi mandi.”
Recipe recommendations for Winged Beans
How does sharing local food knowledge shape the way we cook ingredients unfamiliar to us?
For Rakesh Koli, Time Moves Differently Out at Sea
In this photo feature, Sharvin Jangle and Sarthak Chand accompany fisherman Rakesh Koli as he walks them through his daily rhythms, shares sea stories and childhood memories, and speaks of what it means to work with the tide.
Watermelon Rind Rotti: Arpitha Bhat and Sarojini
A Longing for Home story from LFC Bengaluru about a grandmother’s summer ritual of making watermelon rind dosa.
Rethinking Seafood Consumption
A session focused on the urban consumer’s plate, examining how our seafood choices shape marine biodiversity, local livelihoods, and culinary diversity.
Hook, Line, and Thinker: A Quiz Night with ChefTZac
A pub quiz brought Mumbai’s coastal stories, indigenous Koli knowledge, and the documentary ‘Against the Tide’ into one lively night with ChefTZac.
The Makings of a Nihari
A slow-cooked stew travels from street breakfast to royal table in author Sadaf Hussain’s exploration of Nihari and the spice blends that have shaped it.
Strolling through Shaheen Bagh: A Street Food Walk in Delhi
Led by Sadaf Hussain, the walk traced how people who found refuge in Shaheen Bagh carried their food traditions with them and stitched together a new culinary landscape.
Postcards From the Room
At an intimate LFC meetup in Bengaluru, postcards, ingredients, and handwritten notes become a way of carrying each other’s food stories home.
Paan for the Ages
At LFC Kolkata, Swati places an almost 100-year-old paan ka dabba on the table, attempting to revive a ritual long out of use.
Stony Ambemohar Rice
Valued for its floral aroma, soft texture, and traditional associations with strength and recovery, Stony Ambemohar rice is a traditional variety from the Sahyadri range in Maharashtra.
Shobji Diye Aar Macher Korai Chochori
This Bengali-style Korai Chochori is made with Aar maach, mustard, and winter vegetables.
Santa’s Secret Fritters
This festive apple fritter captures the warmth of Christmas, with cake folded into the batter.
Eating Beyond Vada Pav in Dadar: A Street Food Walk in Mumbai
Led by Neil Khopkar, the walk explored the layered social and cultural history of Dadar through the foods that anchor everyday life in the locale.
Tasting More Than Misal: A Street Food Walk in Pune
In Pune, the walk explored the historic neighbourhoods of Narayan Peth and Sadashiv Peth, tracing how the city’s eating-out culture developed around fasting practices, community kitchens, iconic tea houses, and the rhythms of old Pune life.
Munching Around Mandira Manch: A Street Food Walk in Bhubaneswar
In Bhubaneswar, the walk explored the Old Town, where temple traditions, seasonal rhythms, and centuries-old food practices shape what people eat every day.
Stepping into Chaar Diwari: A Street Food Walk in Old Jaipur
Jaipur’s walk focused on the Old City inside the ‘Chaar Diwari’, where the street food culture is shaped by early planning by the royals and later, by migration patterns.
Sheilas: Making Seasonal, Small-Batch Preserves in Kerala
Sheilas makes preserves and pickles from produce grown in and around Mundakayam in the Kottayam district in Kerala.
Breadfruit
Popularly eaten as a vegetable, breadfruit can be enjoyed as a sweet fragrant fruit, once ripe.
Fish mint
A herb with an earthy, slightly fishy aroma, fish mint is widely used in Northeast Indian cooking.
Sesame seed oil
Sesame oil is known for its warm, nutty aroma and subtle bitterness.
Chhena
A fresh and crumbly acid-set cheese, chenna is frequently sold in markets and sweet shops in eastern India.
Mooli
Mooli is a winter vegetable that makes for a fresh, flavourful filling for paranthas.
Pomegranate
The pomegranate is sweet-tart fruit with vibrant, red jewel-like seeds.
Purani Dilli Nihari Masala
Chef Sadaf Hussain shares a traditional recipe for nihari masala that mirrors the flavours of Purani Dilli.
Feeding the Future Project
A storytelling collaboration between The Locavore and Hands of Transition, this project is an attempt to illuminate how food producers across India are adapting to a changing climate—through locally rooted knowledge, ecological practices, and collective strength.
Black Soybean
Black soybeans are a lesser-known variety, yet a local favourite in the hilly areas of India.
Srikakulam Sannulu Rice
Srikakulam Sannulu is a fragrant, Indica rice from coastal Andhra Pradesh, popularised by its use in Ugadi celebrations.
Mahua Cookies
This crunchy, caramelised cookie is made with dried Mahua flowers, cardamom, and wholewheat flour.
How to Conduct a Kitchen Waste Audit with Skrap
A simple, practical guide from Skrap serves as an introductory lesson on understanding kitchen waste and what it reveals about your everyday habits.
Trash Talk and DIY Kitchen Hacks with SKRAP
For our Local Food Club themed Love Your Leftovers in November, members gathered online for a workshop that unpacked the messy truth of kitchen waste, showing us how ridiculously simple it is to turn scraps, peels, and packaging into valuable resources.
My Mother From Next Door
Kanupriya recalls a childhood shaped by a back door, unending pots of food, and the neighbour who became a second mother to her.
Pickled in Translation
From Hiroshima’s miso to Mumbai’s achaar, a Japanese cook at LFC Mumbai traces how food acts as a bridge between countries.
Love and Loss in the Municipality of Castaway Belongings
Reported by journalist Soumya Roy over the span of a decade, ‘Mountain Tales: Love and Loss in the Municipality of Castaway Belongings’ sheds light on the waste mountains of Deonar, Mumbai, and the many lives that revolve around it.
How Food Producers in the Mountains Navigate Unseasonal Rains
From harvesting honey to growing indigenous vegetables, unpredictable rainfall severely impacts the food we eat. In the face of such varying weather patterns, farmers and producers, including The Locavore’s partners, often have to contend with challenges such as landslides, logistical hurdles, and even changes in local diets.
What Does Loss Taste Like?
A speculative journey through taste, memory, and survival in 2100 India
Tracing and Archiving Personal Memories Through Taste
Workshop facilitated by Mukta Patil, Projects Editor at The Locavore
Eat the After
Workshop By Brown Koji Boy (Prachet Sancheti)
Embracing Your Future Fish
Workshop By Dr. Aaron Savio Lobo
Once Upon a Taste: A Children’s Food Futures Workshop Series
Facilitated by Usha Chhabra
Serendipity Arts Festival ‘25
Join us at the landmark 10th edition of Serendipity Arts Festival with immersive curations and workshops that encourage attendees to examine what the futures of food—and its disappearance—looks like in an increasingly precarious world.
“There’s a stark difference in how people live here”
—Ram Nivas, who runs a bhelpuri-sevpuri-jhaalmuri stall
“They’ve started dumping cement there. It results in smaller, less meaty oysters that take longer to form”
—Ratna and Alka, Koli fisherwomen in Mumbai
“Being the eldest daughter in my family, I learnt to cook early on”
—Awule Lasuh, who cooks office lunches for 30+ employees
“It’s eaten like Bhel!”
“A really delicious snack that welcomes the winter!”
Guess the Mystery Ingredient?
“Can anyone identify what is the 1st item on right?”
‘Anna He Apoorna Brahma’
“My mum’s visiting and made Mutton Chuka Curry from Shahu Patole’s book Dalit Kitchens of Marathwada.”
“Guess what flower this is?”
“Clue: Turns into a very popular spice!”
Where are South Delhi folks getting their paneer from?
“There were some reports about adulterated paneer floating about, and we had stopped consuming it.”
What’s your cooking style like?
“My mother works like a mad scientist, aggravating me in the kitchen even when she has taught me to be methodical and slow.”
“There is no first aid, or protective gear to stave off such injuries. There are no toilets, no shade”
—Jamuna Khatuwa, a coastal fishworker
“Every homestay has a cook now. Tourists rarely come to eat here”
—Sushila Panwar, who runs Aunty Ka Dhaba, a roadside eatery and convenience store
“I hadn’t even driven a car when I began with the tractor”
—Ratish, who pushes and moors fishing boats
“Two years ago, I did not know my rights”
—Kavita Devi, 35, a domestic worker and active member of Delhi Gharelu Kaamgar Union
“We feel sad when they’re taken; we’ve raised them from birth. If they have kids, you’re constantly reminded of the loss”
—Jagdamba Dhuliya, who runs a goat farm in Jagatpur village
“Everything is so expensive now. Even tomatoes cost ₹100/kg. It’s not easy, but we manage”
—Janabi and Samir, a couple running a gaddo in Goa
“I love this job, and work hard for this money—why should I hide it?”
—Chandrakant Pant, who sells hilly edibles from his mini-truck
Pomelo
Pomelo is known to be the biggest among the citruses, with well defined tart, fleshy pulp which can be enjoyed as a sweet or savoury treat.
Kaipuli
Found in abundance on coffee estates in the Kodagu region, Kaipuli, or bitter oranges, are often used to make jams and chutneys.
Kalonji
Kalonji arrived in eastern India in the 13th century and swiftly became a household staple.
“Just replace the rice with a millet!”
“I’m on a bit of a mission to switch my diet from wheat to millets, but I’m not quite sure how to cook with them”
Sasbani Gramya Haat: Using Surplus Fruits to Make Jams and Preserves in Mukteshwar, Uttarakhand
Sasbani Gramya Haat makes jams, preserves, and coolers from native fruits grown in the Sasbani village near Mukteshwar in Uttarakhand.
“Tiffin Number 165 goes to the Pardawalas”
What place do community kitchens have among the Bohris? Nabilah Noorani takes us through the Faiz al-Mawaid al-Burhaniyah kitchen in Vapi, Gujarat, deliberating on this question.
Karandi Masala
This quick, everyday Koli shrimp curry brings together potatoes, kokum, and fresh baby shrimp.
Mandeli Masala
This light Mandeli curry is cooked with fresh hirwa watan and traditional Koli masala.
“Now there’s not even a drop in the cold rooms; it’s all dry”
—Sagar Hamav, worker at the Versova Ice Factory, Mumbai
‘I was made to feel a different kind of shame’
Breastfeeding has not been an easy experience for Anjana Shekar. From nipples being squeezed by strangers to home remedies to increase milk production, she writes on the challenges of being a new mother.
Bamboo Ke Bombil
A quick, no-fry Koli curry featuring sun-dried Bombil for a deep flavour.
Mud Crab / Kekda Masala
This Koli-style mud crab curry is rooted in Bhavesh’s childhood trips to Thane Creek with his grandfather.
Kaji Nemu
A fragrant, seedless Assamese lemon, Kaji Nemu boasts of a Geographical Indication (GI) tag
Hooker Chives
The lesser known, often confused and equally tasty cousin of spring onions!
Mustard leaves
A hardy winter ingredient used in delicacies that brings warmth to many.
Bandel Cheese
The salty-smoky crumbly Bandel cheese’s origins can be traced back to the time the Portuguese settled in Bengal.
InSeason Fish: Helping Consumers Eat Seafood Sustainably
InSeason Fish is a Chennai-based organisation helping Indians eat seafood sustainably through research, community partnerships, fish-market walks, and a seasonal seafood calendar, connecting consumers to choices that support healthier oceans and coastal livelihoods.
‘Against the Tide’ Screening and Conversation at MuSo, Mumbai
An evening of cinema and conversation with the makers of ‘Against the Tide’ (2023)— held as part of The Locavore’s Mumbai Koli Project— explored the shifting tides of Mumbai’s Koli community and their changing relationship with the sea.
Bhirind Nustem Maskasangi Thalasan
This recipe from the Mumbai Koli Project by The Locavore brings together tongue sole cooked with kokum, spices, and moringa simmered gently in smolina and sesame oil.
The Tiny Food Project: Alibag
In Narangi, Alibag, The Locavore and Tiny Miracles are working with Koli and Agri women to turn home-cooked traditions into independent livelihoods. Through this pilot, kitchens become spaces of skill, pride, and entrepreneurship — where good food creates agency, not charity.
Kusia Jalukia
This recipe from the Mumbai Koli Project by The Locavore features rolled eel gently braised with aromatics and raw papaya, cooked in mustard oil.
Píyelle Tisrya Bharlelyo
This recipe features clams cooked, chopped, and baked back into their shells with a coconut-and-herb filling.
Desi Rice Made the Most Wonderful Bhaat Nu Osaman
This rice-based drink is consumed in the hills of Dahod and Panchmahal in Gujarat.
The Great LFC Referral Contest
A nationwide call to see who among you can bring the most new members into our growing community of food lovers.
ABANI: Sourcing Native Produce from 20,000 Smallholder Farmers in Meghalaya
A Meghalaya-based initiative advocating for local ingredients and products from the state
‘We found my Grandmother’s recipe book from 1989’
“It’s a gold mine and speaks volumes on how recipe-sharing worked in the pre-TV and pre-internet era”
The 14 greens of Choddo Shaak
“The name Choddo Shaak means “14 greens,” and each type of leaf is believed to represent different parts of life and nature”
Do you mean Churpi?
“I know it should be soaked to soften enough to eat or cook. Any idea how?”
‘I found my baking mojo again’
“Since I was an intuitive and irreverent cook, I tried to wing my way around baking and made lots of blunders”
Starfruit Stories Across Cities
“Its chutney tastes out of this world”
Ever tried making Jowar popcorn?
“I’ve never had popped jowar before. Does it taste like popcorn?”
Discovering Singhada Flour
“I was passing by a market in Jabalpur and picked up some. I’m excited to cook with it”
Gunda Na Mor Ni Kadhi Is Only Made During the Brief Springtime
This kadhi made with glueberry blossoms is still consumed during the brief period of spring in the northeast regions of Gujarat.
No Meal in Northeast Gujarat Is Complete Without Vaatelo Masalo
This hand-pounded masala paste is often used in dishes prepared by the Garasia, Dungri Garasia, and Bhil communities in northeast Gujarat.
“The BMC, police, courts, don’t belong to us; we only have each other”
—Naveen Yadav, a street vendor and activist in Mumbai, to whom running his stall is a political act.
A Three-Day Workshop Exploring Digital Marketing, Branding, and Labeling for Small and Emerging Food Entrepreneurs
From making their first social media post to performing a “label audit” for their product—these immersive sessions equipped small food businesses, farmers, and eco-preneurs to build responsible brands that balance compliance, sustainability, and storytelling.
When Faced With Water Scarcity, Local Millets and Beans are Hardier Than Peas
Farmers working with Kilmora, a social enterprise in Uttarakhand, tell Yashvi Shah how their harvest has halved over the last five decades, especially as sources of water dry up.
“You should’ve come when we get bombil. It is beautiful, every surface of Mandav is covered with it”
—Leela Solanki, who dries fish at Versova village in Mumbai
“After my father’s passing, we took over the cart, but did not touch his special dabeli masala recipe”
—Dipesh Rajgor, who has been working at his father’s esteemed Mohan Dabeli Stall in Bhuj, Gujarat
“It’s the only way of life”
—Brijesh Kashyap, whose family has been making malai makkhan in Lucknow’s Gol Darwaza for three generations dating back to the 1940s.
WASSAN: Managing Natural Resources in Rainfed Ecologies
Working closely with farmers, research institutions, and civil-society organisations, WASSAN is preserving natural resources across four Indian states.
The Future of India’s Wild Foods
This virtual session opened up a nuanced dialogue about the place of wild foods in our collective future—on our plates, in our policies, and within communities.
Versova Koliwada Walk, Mumbai
Facilitated by Go Hallu Hallu co-founder Aslam Saiyad, and led by Koli community leader Rajhans Tapke, this guided walk explored the many facets of Versova Koliwada.
Ola Jawala Cutlets
These quick Koli-style shrimp cutlets are perfect for a simple meal or a snack.
At Kashmere Gate’s Durga Pujo, Mutton Biryani and Korma are Always on the Menu
The capital city’s oldest Durga Pujo brings Old Delhi’s expert bawarchis to cook up a storm in a school playground.
The Misfits: Upcycling Fruits and Vegetables in Jaipur
Established in 2024 in Jaipur by mother-daughter duo Vinita and Aditi Jhala, The Misfits upcycles fruits and vegetables to make dips, spreads, and snacks.
A Handful of Memories
Gowri remembers her mother Ani through their shared ritual of ‘urula chor’—the perfect bite of rice with her favourite childhood food combinations.
Two States, One Egg
A simple egg curry becomes an unexpected bridge in a love story between two states.
Love as cake
“What would a song taste like?” For Bhavika Bhatia, the answer lay in the melody of the ’90s Bollywood song ‘Main Koi Aisa Geet Gaun’—translated into layers of mango, chocolate, cherries, and silver sugar stars.
Chayote
Chayote is a crisp, mild-flavoured gourd that thrives in tropical climates and is widely used in stir-fries, curries, and salads.
Elephant Apple
With its distinctive sour tang, this versatile fruit adds zest to curries, chutneys, and traditional preserves.
Indian Gooseberry
Known for its potent sourness and fibrous pulp, Indian gooseberry—or amla—is an essential ingredient during the colder months.
Turkey Berry
Often resembling tiny green peas, Turkey Berries are bitter yet earthy, adding depth to curries, stews, and chutneys.
Bathua
Bathua is a nutrient-rich leafy green, commonly used in Indian winter dishes like saag, parathas, and soups.
Dried Beef Kochur Saag
Bringing together tender taro stems and dried beef, this Bengali-inspired preparation celebrates the spirit of making the most of every ingredient.
Ghaittya
Rooted in the philosophy of no waste, Ghaittya is a traditional Chittagong dish that turns leftover or near-spoiling Hilsa into a fragrant, comforting preparation of fried fish, garlic, and onions.
Fruit Scraps Vinegar
A zero-waste way to turn everyday fruit scraps into your own kitchen vinegar.
Pea Pod Fritters
A quick recipe to turn often-overlooked pea pods into a delicious, crunchy snack.
Banana Peel Syrup
A quick, clever way to reduce waste and add some sweetness to your food.
The Inner Workings of The Oldest Maharashtrian Bhojanalay in My Hometown
No spectacle, no fancy plating—just food you keep coming back for, for years together. Harshita Lalwani gets a glimpse into the kitchen at New Poona Boarding House.
Seeds Between the Lines
In this story, Mukta brings Eaten Cotton, a handmade book that reimagines cotton, farming, and food as her contribution to the meetup.
Anyone up for some Kantola Kulfi?
“I mean, if people are putting onions in kheer, why not?”
In Search of the Sharpest Kasundi
“I love kasundi. It is so much better than English mustard”
“I take the leaves whenever I go!”
“I love coriander in any form, but some people find culantro to be slightly sharper in taste as a garnish”
“She would have been so thrilled to see her work appreciated so many years after she wrote the cookbooks”
“I make her dhansakh masala regularly. And have made so many other recipes. A must-have cookbook”
How Do You Master the Hilsa’s Bones?
“I think they debone the Hilsa by cutting first, then using fine tweezers, they pick the bones individually”
Fresh and Foraged: Cooking With Nalli chi Bhaji
“तालाब के किनारे-किनारे ये सब्जी उग आती है।”
No Scraps Left Behind
“First attempt at making stock with scraps. Any tips from pros?”
An Essential Reading Guide to Mumbai’s Changing Seascape
Mukta Patil, Projects Editor at The Locavore, curates a list of essential readings on sustainable fishing and the Koli community.
No Scraps Left Behind: Cooking Without Waste with Chef Arina Suchde
As part of our Local Food Club engagements, we had Chef Arina Suchde conduct a workshop on how scraps can spark delicious new beginnings—turning peels, pods, and stems into soups, teas, and syrups.
“The root crops are at risk of disappearing, […] compelling Reshma and Nagveni to strive to protect them”
Reshma and Nagveni, a duo rooting for tubers in Joida
“What will I do, sitting at home?”
—Surekha Kochrekar, a vegetable-seller in Banda
In the Mumbai Monsoon, this Makeshift Market Comes Alive
Rishaya Palkhivala shares what it means to her to have more agency over her plate, and why the Dadar railway platform in Mumbai is the mini-market of her dreams.
“Watching a large fish being caught for the first time as a kid, it stayed with me”
—Achchu, a fisherman from Lakshadweep
“I wanted to start a shop that was my own. I didn’t want to depend on anyone”
—Nagasri, who runs a dosa shop in Madhura Nagar, Hyderabad
Nothing For The Bin: Lessons from ‘The No-Waste Kitchen Cookbook’
Bruised tomatoes, cauliflower stems, orange peels—what we dismiss, Arina Suchde wants you to begin redeeming. In this excerpt from The No-Waste Kitchen Cookbook, she makes a case for our everyday food scraps as the beginnings of a meal, not its discard.
Malabar Se: Making Small-batch Kerala-inspired Snacks in Palakkad
Showcasing Kerala-inspired small-batch snacks made with locally sourced, chemical-free produce using age-old techniques.
What Does it Mean to Blend Traditional Food Wisdom with Cutting Edge Technology?
Shivani Unakar visits a university kitchen in Bengaluru to understand the complexities of what it means to blend traditional food wisdom with cutting-edge technology.
“Our Club inspired me to make a small comic strip”
Who would win the prize for monsoon snack par excellence? Chai and Bhutta, it would seem.
Two Brothers Organic Farms: Reviving Chemical-free Farming in Indapur, Maharashtra
Located in the Bhodani village in Indapur, Two Brothers Organic Farms works with farmers across India to source naturally grown produce and make value-added products.
Pickled and Forgotten: Why Meat and Fish Pickles Are Missing From Modern Indian Cookbooks
Everyone pickles, but only some pickle fish and meat, writes Sohel Sarkar.
Ridge Gourd
Ridge gourd, with its mild and slightly sweet flavour, elevates comforting curries, hearty stews, and simple stir-fries.
Chakka Kuru Theeyal
Sreedevi Lakshmi Kutty’s recipe for Chakka Kuru Theeyal brings together jackfruit seeds and roasted coconut in a classic Kerala curry.
Dhruv’s Pork Indad
Dhruv Mark Mendes shares his family recipe for Pork Indad, passed down through generations of Mangalorean-Goan cooking.
Picking and Eating Mahua Flowers in Jharkhand
What happens when an indigenous ingredient earns a largely notorious reputation due to archaic excise policies? How does one reintroduce it to modern diets, while preserving indigenous knowledge? We gather perspectives from four people who pick, eat, and consume Mahua.
Fiddlehead Fern Tenga/ Dhekia Paat Aru Aam Tenga
A cooling Assamese curry of fiddlehead fern and raw mango, Dhekia Paat Aru Aam Tenga spells comfort food for Pragyan.
Native and Natural: Growing Organic Coffee in Chikmagalur, Karnataka
Established by a father-daughter duo, Native and Natural is an organic producer relying on naturally available resources to grow their coffee.
Ganesh Nakhawa on Why He Won’t Be the Last Fisherman of Mumbai
Fisherman-activist Ganesh Nakhawa talks to us about navigating tradition and technology, the shrinking coastlines of Mumbai, and what keeps him tied to the sea as a Koli fisherman.
Snake Gourd
Recognised by its elongated, slender form, snake gourd offers a subtly bitter crunch, ideal for stews, stir-fries, and even as an addition to salads.
Moringa
Usually recognised by their slender pods, drumsticks offer a slightly pungent, earthy flavour, perfect for enhancing lentil stews and curries.
Chikoo
With its unique malty sweetness and soft, grainy texture, chikoo makes for a delightful treat, perfect for satisfying sweet cravings.
Pineapple Pachadi
This Pineapple Pachadi is a sweet, tangy, and lightly spiced Onam classic.
Madras Cucumber/ Dosakaya
Often mistaken for a large cucumber, Dosakaya delivers a unique mild tang and crisp texture, making it a staple in South Indian curries and stews.
Chakka kuru Thoran
Sridevi’s recipe for chakka kuru and murungakai thoran—highlighting jackfruit seeds and drumsticks—emerges from a monsoon tradition in Kerala.
Bahula Naturals: Making Camel Milk Products in Bajju, Rajasthan
A community-owned pastoral brand working closely with agro-pastoralists.
How Food Producers in the Mountains Navigate Unseasonal Rains
From harvesting honey to growing indigenous vegetables, unpredictable rainfall severely impacts the food we eat. In the face of such varying weather patterns, farmers and producers, including The Locavore’s partners, often have to contend with challenges such as landslides, logistical hurdles, and even changes in local diets.
“The idea is to not waste a single leaf that comes”
Gayatri Desai, chef and founder at Pune’s experimental kitchen and fermentary Ground Up, talks about the unique flavour of ferns and lemons, using every last part of bamboo, and why fermentation is intrinsic to the way she cooks and thinks.
On the Elaborate Indulgence of Dawoodi Bohra Thals
“As a community, we are known for our love for food. As the saying goes: “Be kharaas, be mithaas, pakku bypass”, which translates to: Alternating two savouries and two sweets is a surefire recipe for a bypass.”
After the Heat Softened, Before the Evening Set In
“It was the time of day when the clatter of kitchens quieted, when families gathered for tea on the balcao, often with pão, a slice of cake, or something savoury just out of the oven.”
Nostalgic for School Lunches and Old Friendships
“Thick, flaky, and full of spice, Koki smelled like comfort wrapped in ghee.”
What to Do with Karonda?
“In Ahmedabad, most pickles are made during summers, but Karvanda pickle is a rare one prepared during the monsoons.”
On Deep-Frying for Shitala Satam
“All the dishes are fried, and high on the spices, for preservation.”
Abandoned Rail Tracks and Knives With a Full Tang
“These are made from steel that comes from abandoned railway tracks from the British era, which is why the quality is solid. This is what I was told in Kutch.”
Biran
A hearty one-pot meal that brings together fish roe, chana dal, and Gobindobhog rice.
Mullankaima Rice
This heritage rice from Wayanad, Kerala, lends itself beautifully to biryanis, payasams, and appams.
Modachya Methichi Usal
This twist on a traditional Maharashtrian recipe balances the bitterness of methi with coconut flakes and jaggery.
Nine Places To Eat at in Srinagar (According to a Satirist)
Tabish Rafiq Mir has spent his life eating in Srinagar through political clampdowns and military violence. He recommends some spots that have stood the test of time, against all state-led odds.
Love as Cake
This chocolate cake with mango-white chocolate frosting and cherry-rose compote is inspired by monsoon fruit, 90s nostalgia, and a love song that felt too good to be true.
Nga Atoiba Thongba / Meitei Fish Curry
A Manipuri dish often made to mark milestones, Nga Atoiba Thongba is a delicately spiced, herb-laced fish curry that carries the comforting aroma of home and celebration.
Paya Soup
Passed down from father to son, this recipe for paya soup creates a dish rich with flavour and family tradition. Slow-cooked and comforting, it is meant to be shared.
Pointed Gourd
Monikered the “King of Gourds” in eastern India, parwal offers a tender, slightly sweet flavour that shines in curries and dry vegetable preparations.
Rugda Mushroom
A monsoon marvel from India’s tropical forests, this wild mushroom is known for its meaty texture.
Fiddlehead Fern
With its coiled shape and tender, slightly nutty flavour, fiddlehead fern is a particularly prized ingredient in stir-fries and pickles
Date Palm
These succulent, often reddish-yellow fruits, offer a delightful crunch and a subtly sweet-and-tart taste.
Farm Made Foods: Raising Hens in a Free, Open Environment in Tamil Nadu
A family-run business in Tamil Nadu retailing free-range eggs
“The guts, blood, all the bits that are thrown out; there’s filth in this work, but it’s also a part of (our) life”
—Ashik, a fish-seller in Saki Naka, Mumbai
Mumbai Koli Project
An impact campaign inspired by the film Against the Tide, the Mumbai Koli Project aims to spotlight the city’s original fisherfolk, the Koli community, and their evolving relationship with the sea, while encouraging Mumbaikars to make more sustainable, seasonal, and inclusive seafood choices.
On Musical Throwbacks and What ‘Delhi Food’ Even Is
“It’s a very sweet, fun throwback, and it’s good to know that some things about Dilli’s food are still the same!”
One Drumstick, Many Ways to Cook it
“A friend from Ooty had once brought me a drumstick clear soup.”
On Railway Cutlets and Nostalgia
“There was something oddly perfect about the railway cutlet—those neon-orange breadcrumbs, the mysterious filling, and a cup of overly sweet chai to wash it down.”
On Chammanthi and Intrepid Mother-in-laws
“My favourite is a fish we call para (Malabar Trevally). Any dried fish will work, but it has to be fried until crisp, so the flat ones are better.”
Overripe Bananas, Underconfident Bakers
“Bakers to the rescue! The middle of the cake isn’t coming out clean. I mean… it’s still batter in the middle… What should I do now?”
On Mothers and Dibba Rottis
“Slowly, Amma stopped making [the dibba rotti], and I started craving it.”
Wild Food Festival 2025
The seventh edition of the Wild Food Festival was centred around ‘Safeguarding the Future of India’s Wild Foods.’ The festival asked what it means to protect wild foods, and the communities that keep them alive in the face of the climate crisis.
Karonda and Green Chilli Pickle
This sharp and vibrant pickle aptly captures the fleeting flavours of early monsoon.
Brinjal
Known for its silky texture and ability to soak up bold spices, this versatile vegetable stars in dishes spanning smoky bhartas to hearty curries.
Gucchi Mushroom
This wild Himalayan fungus lends umami richness to pulaos, curries, and gourmet dishes too.
Shevla / Dragon Stalk Yam
Often recognised by its unique fibrous stalk, Dragon Stalk Yam offers an earthy, meaty flavour.
Bamboo Shoots
A monsoon delicacy in India, these tender shoots are eaten fresh, fermented, or dried.
ATREE: Conserving the Environment Through Scientific Research and Community Support
A non-profit organisation adopts community-based and scientific approaches to address environmental challenges across India.
Ras Waali Bhindi
Rooted in seasonal, home-style cooking, this dish from Bihar highlights bhindi that is simmered in mustard oil and spices.
On Fathers and Local Mangoes
“If I close my eyes, I can still hear the weird squelching sounds of the mangoes being squeezed to an inch of their sweet lives.”
Khirni
Hidden in plain sight, these sweet, golden-hued berries are a cherished taste of summer, defined by their creamy texture and rich flavour.
Spine Gourd
This monsoon vegetable might appear prickly, but offers a tender bite, often enjoyed in curries and stir-fries for its mild flavour.
Karonda / Bengal Currant
A berry with a sharp tang, Karonda is used in pickles, condiments, sherbets, and even as beedi-rolling paper.
Goa-Style Barracuda Steaks
In this curry-based recipe from coastal Goa, crisp-fried barracuda steaks are simmered in a vindaloo masala rich in tamarind and spices.
Tendli Masale Bhat
A seasonal rice-based dish made with tender tendli, this Maharashtrian recipe brings together spices, fresh coconut, and everyday pantry staples to make a comforting and flavourful meal.
Drinking Fish, Pinching Crabs
My mother knew where to pinch a crab to unravel its innards.
Java Apple
Known for its crisp bite and subtle sweetness, this tropical fruit adds a refreshing crunch to salads, chutneys, and summertime sips.
Guar Phalli
Packed with fibre, cluster beans can easily become comfort food when cooked with flavour and patience.
Phalsa
This tangy, nutritious summer berry is refreshing and full of flavour.
From Rasam to Beef Steak: Why do Pregnant Women Crave What They Crave?
Speaking to women about their food cravings and aversions during pregnancy and postpartum, Yamini Vijayan examines changing tastes and why these occur.
Tadgola ( Ice Apple )
Known for its jelly-like flesh and delicate sweetness, this cooling palm fruit offers respite in the peak of summer.
Chef on the Road | Jharkhand
Nine travellers came together for an immersive 4-day travel experience, savouring freshly-harvested Mahua flowers, trekking through lush landscapes, and sharing meals with local communities.
Bio Basics: Sourcing Organic Produce and Heritage Grains from Across India
Produce from organic farmers and farmer collectives across nine states in India
मी उद्यापासून सात्त्विक आहार सुरू केला तर त्याने माझी जात बदलणार आहे का?
शाहू पाटोळेंनी ‘अन्न हे अपूर्णब्रह्म’ लिहून झाल्यावर तब्बल नऊ वर्षांनी म्हणजे 2024 साली त्याचं इंग्रजी भाषांतर प्रकाशित झालं आहे. मुख्यधारेतल्या माध्यमांमध्ये क्वचितच दिसणारे पदार्थ या पुस्तकात कसे अवतरले, संशोधनाची पद्धत, आवडत्या भाज्या आणि अशा बर्याच गोष्टींबद्दल पाटोळेंशी मारलेल्या या गप्पा.
“If I adopt a sattvic diet, would my caste change?”
Nine years after Shahu Patole wrote ‘Anna He Apoorna Brahma’ in Marathi, its translation in English was published in 2024. In an interview, he takes us through the process of translating dishes that have rarely been articulated in mainstream media, his research methodology, and his favourite greens.
Meat wasn’t available anytime you desired!
For the Mahar and Mang communities in Maharashtra, meat was never easily available. When one came upon some, it would be made to last long enough, every bit of offal and fat put to use.
Mahua Barfi
The inherently sweet, floral notes of dried mahua flowers take centre stage in this nourishing barfi.
Mahua Puri
Rooted in the forested heartlands of central India, this recipe celebrates the subtle sweetness and earthy depth of an ingredient often forgotten—mahua.
One Must Listen to the Sound of Sun-Dried Chillies
How to eat more attentively in an increasingly warming world.
Pumpkin Flower Fritter Salad
This seasonal salad reimagines pumpkin flower fritters along with cooling vegetables and a sharp mustard-curd dressing.
One Sultan’s Lavish Dinners Shaped Delhi’s Food Traditions
Delhi’s food is tied to several happenings from the city’s tumultuous past. In ‘From the King’s Table to Street Food’ Pushpesh Pant offers a delightful account of each of these periods, including that of the Sultanate.
Sawtooth Coriander
This bold, aromatic herb is used as a seasoning or as a garnish across a range of cuisines.
In Odisha, Farming Festivals Archive Fast-Disappearing Indigenous Knowledge
The wait for mangoes, a cooling finger millet drink, one hundred coconuts. Abhijit Mohanty documents how summer festivals in Malkangiri, Odisha, preserve foodways of memories.
Borishal Chingri Pithe
Passed down from her grandmother, for Priyanjali, this Chingri Macher Pithe carries the smoky, delicate flavours of Borishal. It is a dish that is reminiscent of a land she has never been to, but feels intimately connected to.
Indian Blackberry
Known for its sweet-and tart-pulp, Indian blackberry—or jamun—is often associated with memories of summer.
Starfruit
Bursting with a sweet-tangy flavour, this tropical fruit can be enjoyed raw, pickled, or juiced.
Rabdi Lassi
Sweet, slow-cooked rabdi meets a salted lassi in this indulgent drink from Old Delhi.
Wood Apple
Bringing relief in the summer, wood apple not only sweetens cooling drinks but is also packed with nutrients.
Jackfruit
Jackfruit is the world’s largest tree-borne fruit—meaty when raw, sweet when ripe, and used from root to seed in a variety of dishes.
Hand to Mouth: The Precarious Connections Between Food and Labour
In this anthology-style feature documenting the fraught relationships between food and labour in India, Mukta Patil gathers perspectives from journalist Priyanka Tupe, union leader Anita Kapoor, and economist Dr. Jean Drèze.
Chana Khakhra
This dish is rooted in community, memory, and the vibrant spirit of Holi celebrations among the Bhils of Gujarat.
To Save Camels, Herding Families Are Rethinking Traditional Beliefs About Pastoral Milk
Since 1961, India’s camel populations have seen an alarming decline. Shirin Mehrotra explores the nuances of mainstreaming camel milk, shifting views among camel-herding communities, and the challenges that still lie ahead.
“Our mangoes define us”
Stories of growers, geopolitics, and even fruit flies, Sopan Joshi’s ‘Mangifera Indica’ describes multiple aspects of India’s most beloved fruit.
Farm Workers On How Heat Impacts Their Work
We spoke to agricultural workers from The Locavore’s community of partner producers to understand how heat intersects with labour, especially for working women, and how they cope with rising temperatures.
Kafal
Wild, sweet-tart berries from the Himalayan forests are a thing of short-lived joy.
Easing into Iftaar with Lemon Barley Water
Kumail Amiruddin shares a family tradition from his Ramzan iftaars in Mumbai, where Lemon Barley Water—a refreshing, time-honoured tonic—became a light yet nourishing way to break the fast.
Karapodi Kayi Masala Curry
This recipe celebrates the delicate flavour of the silverbelly fish—locally known as Karapodi—cooked in a fragrant Kayi masala blend. Rooted in the coastal kitchens of Tamil Nadu, this dish highlights the comfort of home-style cooking.
Muskmelon
Often prized for its juicy flesh, cantaloupes bring a sweet, refreshing flavour to summer dishes.
Squash/ Pumpkin Blossom
Often overlooked as mere flowers, squash blossoms are edible and lend a delicate, sweet essence to several culinary creations.
Ivy Gourd
Often mistaken for a tiny cucumber, tendli delivers a crisp, tangy bite to curries and stir-fries.
Vnya: A Family-Run Venture Rooted In Organic Flavours
A family-run operation bringing organic, seasonal produce from smallholder farmers across Uttarakhand.
Bhoomi Ka: Supporting Smallholder Farmers and Ecopreneurs Across India
Bhoomi Ka, a network of smallholder farmers, Farmer Producer Organisations (FPOs), and ecopreneurs, aims to drive positive change in our food system by promoting sustainable agricultural techniques and consumption practices that prioritise ecological balance and social equity.
Sardine Kudampuli Curry
This recipe from sustainable seafood initiative InSeason Fish celebrates the bold flavours of sardine, paired with kudampuli—or Malabar tamarind—reflecting Kerala’s vibrant coastal traditions.
Lady’s Finger
A summer favourite for many, Lady’s Finger sparkles in crispy stir-fries, delicious sabzis and savoury stuffed dishes.
Kokum
Prized for its vibrant tang, this dried fruit rind infuses curries and drinks with a bold, zesty flavour.
Cape Gooseberry
Hidden in delicate husks, these bright yellow berries make an appearance every winter.
Urmul Seemant Samiti: Championing Livelihoods in the Border Villages of Western Rajasthan
This not-for-profit organisation not only advocates for the rights and livelihoods of those inhabiting villages along the desert landscape of the Indo-Pakistan border in Rajasthan, but also addresses the challenges endured by its local communities.
Elephant Foot Yam
Thriving in India’s tropical climates, this tuber is enjoyed in hearty sabzis, creamy mashes and stir fries.
Khaana Chahiye Foundation: A Pandemic-Induced Initiative Still Combating Hunger in Mumbai
Khaana Chahiye Foundation began as a citizen-led crisis-management operation focussed on combating hunger in Mumbai during the COVID-19 pandemic. Today, it is an NGO that continues to feed those in need within the city through community kitchens and grocery kits.
Old Delhi’s Flaky Ramadan Treat
A flaky, golden-brown Sehri treat from Old Delhi’s Gali Kababian, the Khajla makes a fleeting appearance every year during the holy month of Ramadan.
Dried King Fish Sambal
Seasoned by the Sea is a coastal community cookbook published by Uyir Pathipagam (2025). “Burma Nagar” settlements in Tamil Nadu are home to the Tamil communities repatriated from colonial Burma, who brought with them Burmese culinary influences. This recipe for “sambal,” similar to balachaung, showcases the cultural exchange between these communities.
Bommi’s Crab Pepper Fry
Seasoned by the Sea is a coastal community cookbook published by Uyir Pathipagam (2025). Bommi’s family is widely known as crab-sellers in the Thazhankuppam region of Tamil Nadu. Her crab dish, involving simple ingredients and techniques, highlights the flavours of fresh crab.
Kheer and Curfew
For Soibam Haripriya, childhood foods look like her mother’s grief.
Dried Fish At Amma’s Memorial
In a three-year-long cookbook project spanning the Coromandel coast, Bhagat Singh A. writes a tribute to his late mother.
Kuninda: Flavours and Fermentation From A Family Farm in Uttarakhand
A seven-decades-old family farm reimagining produce from Uttarakhand.
Dehrauri
A sweet innate to Chhattisgarh, Dehrauri is made by fermenting rice. Glass jars filled to the brim with these treats can be found in Chhattisgarhi homes during most festivals.
Saffron Sandesh
A quintessential Bengali sweet, Sandesh can take on a multitude of flavours, no matter how technique-driven its preparation is.
Odia Patrapoda
This prawn-based dish native to the tribal regions of Odisha employs the traditional technique of leaf-wrapped cooking, which not only imparts a rich, smoky flavour but is also an example of utilising a part of the plane that would otherwise be discarded.
Inside The Only Caper Farm In India
How team members at Ishka Farms, India’s first and only caper farm in Tamil Nadu, found themselves experimenting with the ingredient,on the field and back in their home kitchens.
The Food Waste Pickle: Why India’s Food Waste Crisis is Graver Than You Think
Contrary to popular belief, household food waste is not the most significant contributor to wastage in the food system. Journalist Sharmila Vaidyanathan reveals how food is lost during every stage of its production and distribution, how preventable these losses are, and the gaps in the system.
Understanding Millets and the Green Revolution
A session that looked to uncover just how nuanced and interlinked the history of the Green Revolution and millet cultivation in India is.
Understanding Millets and Marginalisation
Understanding Millets and Marginalisation addressed a host of exclusions,from new forms of agriculture that sideline indigenous knowledge, to diets that are far less diverse, and who can really access and afford certain grains now.
Maaticha: Bringing the Best of Konkan through Seasonal, Small-Batch Products
Maaticha is a farm owned by the Kazi family that grows local, seasonal produce in the Konkan region.
Patishapta
Every year, the arrival of the harvest festival brings the sweet aroma of Patishapta, a traditional Bengali dessert, to Ishani Banerjee’s home.The recipe for this simple delicacy, passed down over generations, represents rich, nuanced familial ties and maternal love.
Jowar Gatha Film Screening and Discussion
While the discourse on millets has largely revolved around their benefits as a whole, what does it mean to explore a single variety like jowar (sorghum) and examine its impact on the communities that cultivate it?
Jolada Kadabu (Jowar Dumplings with Wild Edible Greens)
A healthy snack that can even double as a meal, the Jolada Kadabu is cherished in several Kannadiga households. It brings together the goodness of jowar with the unique flavours of wild greens.
This Bengaluru Neighbourhood Acts as a Bridge to North-East India
In Bengaluru’s Kalyan Nagar, Prithiraj Borah finds that food isn’t used to censor, but rather corral people into communities. Joshua Muyiwa talks to the sociologist about his project that explores the ideas of food and belonging, and the complexities of the North-East identity.
Tila Bajra Hummus with Chilli Ghee
This Tila Bajra Hummus with Chilli Ghee is a delightful appetiser that is packed with nutrients, making it an excellent addition to any healthy kitchen.
Chutagi, A Hearty Ladakhi Stew
Dechen Chuskit shares her recipe for chutagi, a brothy dish from Ladakh featuring round wheat dumplings and meat, which she learnt from her parents.
Patla Macher Jhol
This Bengali recipe from sustainable seafood initiative InSeason Fish highlights the bold, meaty flavours of the tonguesole fish,abundantly available in December along both coasts of India.
Aranya: Improving Crop Yields and Farmer Livelihoods Across Gujarat
Founded in 2016, Aranya is a Farmer Producer Organisation (FPO) comprising a group of smallholder farmers belonging to the forests of the Aravalli Hills in eastern Gujarat.
The Dispute Over Guava Jelly: What Indian Women’s Cookbooks Tell Us About Their Lives
With women’s education in India taking off only in the 1860s, it isn’t surprising that cookbooks were authored by men until then, in tones ranging from disciplinary to mansplaining. When women began to write these themselves, they did so on their own terms.
Making Millets Desirable: Millets in Food Establishments
What are the challenges and opportunities surrounding millet consumption in rural and urban India? How can restaurants and businesses potentially work with the grains to make them exciting and accessible to consumers? This discussion attempted to address just that.
Millets: Reimagining the PDS for Food Sovereignty
A session focussed on understanding localised and decentralised approaches to the Public Distribution System in India that incorporate millets to better achieve food security and sovereignty.
Ariputtu
Puttu, a widely popular dish consumed across Kerala is said to have been a Portuguese import according to Sarala Thomas Palivathukkal. While modern conveniences may have changed the preparation style over the years, puttu-making is still a tradition in many Syrian-Christian households.
Chemeen Pada
The ‘pada’ is a popular Portuguese pickling tradition born out of long voyages. The acidity from vinegar is combined with the spiciness of paprika to create a delicious pickle.
Ingredients, Cooking Techniques, Utensils: How Trade Routes Influenced Kerala’s Food As We Know It
Among the many ingredients introduced by the Portuguese upon their arrival in India in the 15th century, vinegar was a prime influencer of Kerala cooking, writes Tanya Abraham in Eating With History, a book tracing the influence of ancient trade and colonisation on the cuisines of Kerala.
Didu’r Payesh
Preparing payesh is a celebration of love, patience, and tradition, with each spoonful telling a story of familial bonds and shared meals.
Matroni
Made using cashewnuts and rose syrup, the Matroni often features on a consoada, a rare Christmas tradition of sweet and savoury snacks innate to Portuguese-Indian households in Kochi.
Daggertooth Pike Conger Curry
This recipe for a Maharashtrian curry from sustainable seafood initiative ‘InSeason Fish’ highlights the unique texture and delicate flavours of the daggertooth pike conger,or the pike eel,abundantly available in December along both coasts of India.
Amaranth
Often dismissed as a weed, this leaf brings a nutty, earthy flavour in more ways than one.
Millet Meetup, Bhopal Edition
At Bhopal’s beautiful Cafe Amado, a documentary screening about foxtail millet and a delicious potluck steered us towards a more resilient future.
Wild Harvest: Sustaining Livelihoods Through Mahua Flowers in Jharkhand
Wild Harvest is a social enterprise in Jharkhand’s Jonha region that aims to introduce Mahua flowers as a viable food for urban consumers, while supporting local communities.
Khageena
Mehvash Arslan and her mother Shahina’s love for khageena,a simple, Sunday breakfast egg staple,evokes memories of shared meals and family time, while reminding them of their heritage.
They Eat Meat!
“Vadodara is a strongly Hindu city, People here believe in purity. I am not too sure what this purity is, but all I know is that people here don’t eat nonveg. Nor do they approve of people who eat non-veg.”
Garadu Chaat
A popular street food from Indore enjoyed during winter, garadu chaat is a simple, fried snack that is seasoned with spices and often topped with Jeeravan, a local spice mix.
Rail Gaadi, Rail Gaadi: My Experiences with Railway Food
Having spent much of her childhood on trains, Aarthi Parthasarthy,a self-proclaimed “railway kid”,reflects on her family’s favourite stations for tasty food, her father’s knowledge of the intricate catering system, and just how much train food has changed since she was little.
Mudali Rava Fry
Sumeet Kaur of Spudnik Farms documents the recipe of a simple rava fry, a specialty of the Kunbi community. The Kunbis use mudali for this preparation, a unique tuber they preserve and cultivate in the Western Ghats.
What Makes Joida a Hotspot for Tuber Diversity?
Sumeet Kaur, founder of Spudnik Farms and tuber enthusiast, talks to Mukta Patil about these resilient root vegetables, how the Kunbi community preserve and worship them, and making mudali bharta at home.
A Better Future, Fuelled by Cups of Good Coffee
Attempting to bridge the growing gaps between producers and consumers of coffee, Grounds For Change addresses matters of traceability, fairness, and taste. Yashvi Shah offers a glimpse into the daily realities of coffee growers M Kethegowda and M Sannarangegowda, who were central to the project’s vision.
Paati’s Kaimanam: Morkozhambu
Grandmothers are exceptional at everything, except passing on their heirloom recipes in a way 20-something-year-olds understand, Samyuktha, a contributor for ‘Memories On A Plate’, shares. Featured here is her Paati’s Morkozhambu, a Tamil household delicacy, rich with coconut, lentils, and spices. Illustration by Samyuktha Kvs.
Memories on a Plate: Documenting Stories From 100 Indian Kitchens
Memories on a Plate, a crowd-sourced initiative by Nivaala and The Alipore Post, seeks to build a bigger kitchen,one with room for memory, identity, grief, and a wide spectrum of emotions that deepen our relationships with food.
Millets: Unveiling the Past, Nourishing the Future
One hears so much chatter about millets lately: they’re a superfood, they’re heritage grains, our hope for climate change. But what do we really know of them beyond the hype?
A Legacy of Making Preserves and Coolers on a Forest-Farm in Pauri Garhwal
Divya Chowfin, the co-founder of Himalayan Haat, speaks to Throvnica Chandrasekar about farming within a natural ecosystem, running a business from the mountains, and why their bestselling Malta Cooler is also a family favourite.
Anarse
Diwali is synonymous with snacks and sweets, called faral. Suhasini Ekbote, defying modern trends, continues to make Anarse – a fried, semi-sweet snack made with fermented rice flour and jaggery, preserving a traditional cooking technique.
“The act of foraging is meant to be a collective process”
Farmer and seed-saver Sunil Bhoye tells Oishika Roy about how seeds can be preserved by storing them in earthen pots and bamboo stems, and passing his knowledge of wild foods on to his daughter through the Wild Food Festival.
Hill Wild: Advocating for Indigenous Produce from the North-East
By exclusively sourcing indigenous produce from villages in Manipur and Nagaland, Hill Wild aims to spotlight local food traditions and document traditional knowledge practised by these communities.
Dal Fara
Despite its lack of mainstream recognition, dal fara is a beloved comfort food, especially during Karva Chauth. For Ankita, it is also a reminder of home.
This Sunday Market in Alibag Thrives in the Monsoon
The Thal Sunday Market is indispensable to Neil Khopkar’s family-run eatery in Alibag. Leaning into local flavours and ingredients, it is here that they buy hirva vanga, samudra methi, and sakla, among a bunch of other produce.
Blood Sausages
Hailing from the Bodh community in Himachal Pradesh, Rigzin and Tenzin share their recipe for blood sausages. With members of the community leaving the region and returning, palates are constantly evolving, and so are the ingredients that make up the flavour profile of these sausages.
Baskarel Pakoras
For Priyanka Bhadani, baskarel or bamboo shoots bring back both pleasant and not-so-pleasant memories. This recipe for baskarel pakoras is from her father, evoking the love and care that exemplifies their bond.
A thousand kilometres from Gaya, I learned to love the taste of its baskarel
Baskarel smells strong,sharp, pungent, earthy,when soaked in water. When ground and deep-fried upon mixing with gram flour, it’s crunchy, salty, a little spicy. Priyanka Bhadani reveals her younger self’s loathing,and now fondness,for the distinct flavours of baskarel.
Kala Masalyachi Methi
Reminiscing about his hometown Nashik, Archish Kashikar shares one of his favourite recipes featuring kala masala,a highlight in the northern parts of Maharashtra.
From the airport runway to Gurez valley, black cumin is abound in Kashmir
Black cumin is the default variety that grows all over the Kashmir valley. Though the higher the altitude, the better, and more fragrant the spice, writes Marryam H. Reshii in ‘The Flavour of Spice’.
Mahua ka Laata
A recipe that highlights the foraging practices of the tribes of Gond through the versatile Mahua flower. It is featured in “Recipes for Change – Recipes for Coexistence”, a publication about wild foods from the Adivasi women of Panna undertaken by Dhaatri, an NGO.
“We would fill our stomachs with Udad and Khurasani leaves”
Sunil Bhoye, a farmer and conservationist from Maharashtra, talks to Shailesh Awate of OOO Farms about the demands of foraging, and how traditional knowledge is passed down in the Kokni tribe that he belongs to.
Bamboo Pickle
A simple pickle recipe that uses forged bamboo pickles which is sourced from the Gond women of Panna. It is featured in “Recipes for Change – Recipes for Coexistence”, a publication about wild foods from the Adivasi women of Panna undertaken by Dhaatri, an NGO.
To Ensure High-quality Spices, Traceability is Everything
Where can our spices be traced back to? Aswin Prasannakumar and Yathi Kumar, co-founders of Nilgiri Marten Spices,talk to Yashvi Shah about good spices, sourcing their produce, and how sweetening their tea with Marayoor jaggery has become a habit.
Akkarghoda Pickle
This simple pickle recipe retains the earthy, leafy texture of the akkarghoda fern, an indigenous plant commonly found in forests across India.
Wild Food Festival ’24
City-dwellers come together in Mumbai to taste wild foods from the forests of the Sahyadri mountains, and learn more about the communities that champion them.
On Chennai’s Besant Nagar Coast, A Fisherman Makes Sense of the Sea
Retired fisher S. Palayam collects data that helps fisherfolk in Chennai navigate the weather and sustain ways of traditional fishing.
Ravo
Niloufer’s recipe for ravo pays homage to her mother. This rendition of the Parsi-style semolina pudding includes eggs,a long-time bone of contention in Niloufer’s family, reflecting how geography and habits influence a recipe.
Freedom From Hunger: A Collaborative Fundraising Project
Over 190 million Indians go to sleep on an empty stomach every night. This grim reality prompted us to launch ‘Freedom from Hunger’, a fundraising initiative that actively supports hunger-relief organisations and their role in local food systems.
In Meghalaya’s Khweng, Dial Muktieh Remembers Foraging at Dusk
At Mei-Ramew Café in Khweng village, Dial Muktieh’s knowledge of home-cooked meals shines through her indigenous ways of cooking and use of locally available ingredients. Photo by Team Locavore.
Acacia Honey “Sutarfeni”
The Moonshine Honey Project’s simplified version of an age-old dessert best showcases the flavours of their acacia honey.
Millet Mixer, Kochi Edition
At Kochi’s breezy Yacht club, 60 millet enthusiasts and a tasty potluck helped make strides towards a better food future.
Mingle with Millets, An Immersive Discussion and Cooking Workshop, Kochi
Bringing together 54 professionals for an enriching millet discussion, a cooking workshop, and three exciting dishes that had people going for seconds!
‘The only sensible and sustainable way forward for our food systems is to localise’
Shruti Tharayil talks to The Locavore about seasonal foraging, how she became a self-taught herbalist, and the Musumusu Kai Keerai Rasam that she ate during her recent cycle yatra.
Aloo Dahi ki Subzi
For The Locavore’s Digital Media Lead, Ashish Sharma, and his paternal aunt, Mamta, this recipe is a family-favourite. Boiled potatoes are gently simmered in a yoghurt gravy to make this quick and easy Marwadi dish.
Coloured Cake
Passed down over generations, Riya and Nikita’s grandmother’s recipe for coloured cake is now a family tradition, fostering bonding and invoking memories.
Back to the Future, Delhi’s First-Ever Millet Mixer
A film screening, a pub quiz, and millet-inspired cocktails,there’s no reason climate conversations can’t come with a dash of fun.
Mingle with Millets, An Immersive Cooking Workshop, New Delhi
Pairing chefs with storytellers, this workshop delved into the millet ecosystem, its sustainability, innovation, even a ragi pudding loved by elephants.
Millet Cooking Workshop, Bhubaneswar Edition
From kodo wraps to Odia wedding-style pulled mutton, guests learnt how these hardy grains present many flavourful possibilities.
Millet Meetup, Bhubaneswar Edition
Interactive displays, dating profiles, and a delicious potluck,all inspired by millets and their rich history in Odisha.
Pappa no Ghosh
Originally, narrated by cousins Lamiya and Adil, this recipe for roast meat belongs to their late grandfather, who would often make the dish for his friends and family. It is as much an ode to recipes lost in time and modern translations as it is to their grandfather.
Wild Foods Walk, Mumbai
A guided walk to discover wild foods in Mumbai’s largest national park, led by Shailesh Awate from OOO Farms.
Civilising the Tastebuds
When Techi Nimi remembers her years at boarding schools, it is laced with memories of hunger. She longed for Arunachalee food, which was never served.
Bikaneri Chai
In this recipe, Shashi Chhabra shares a memory of a lasting impression left by an addictive chai at a mela in Allahabad, the recipe for which she altered to create an everyday experience at home.
Doing Good Through Food at Dalberg, Mumbai
A learning experience with the Dalberg team, involving conversations around how they engage with food.
Elevate your Millet Cooking Workshop with Native Bombay
Nachni shammi on jackfruit leaf, a sweet kutki phirni, and so much more. Peek inside our first-ever in-person millet cooking workshop with head chef Bhairav Singh.
Millet Tap Takeover
Transforming Bonobo, an open-air bar, into a space for millet exploration.
Chef on the Road | Jokai
Our four-day trip to Jokai, a small town in Assam, included a traditional 35-dish breakfast, tours of Jokai’s oldest plantations, and many, many, cups of tea.
The Locavore Meetup, Mumbai: Millet Edition
Hearing from experts, tasting six homegrown beers, and a surprise delivery of millet pizzas at this first-of-its-kind meetup.
Celebration of Millets with NESFAS, Shillong
Chefs and growers discussed the complexities of growing krai in Meghalaya, paired with a curated millet menu.
The Locavore Meetup, Kochi
At this bilingual meetup, in collaboration with the Kerala Museum, we explored the culinary and ecological experiences of forest-dwelling communities.
Parikrma Festival of Science, Bengaluru
A dialogue on eating, cooking, and sustainability with young minds.
Wild Food Festival ’23
A rainy afternoon spent learning about monsoon wild foods from Palghar, Maharashtra, and hearing from Adivasi communities preserving them.
Chotomaach Potluck, Kolkata
Our first potluck in Kolkata revolved around small freshwater fish, a variety slowly slipping away from the region’s plates.
Indian Dairy Traditions & Our History With Cheese, Mumbai
Exploring India’s little-known cheeses from varied regions and communities with cheesemaker Aditya Raghavan.
Slow Flow 1.0 Launch Party, Mumbai
A games-and-beer party at Woodside Inn with Bombay Duck Brewing and their limited-edition heirloom rice beers.
Tival
Serving as a gesture of love, some recipes remain close to a person’s heart. For Disha, her grandmother’s kokum drink invokes deep nostalgia for familial connections.
The Locavore Meetup, Chennai
Two different sambars in a couple’s kitchen, a great-grandmother’s trusty idiyappam maker, an heirloom cookbook, and more.
The Locavore Meetup, Bengaluru
Forty guests,farmers, media professionals, chefs, researchers, writers and more,came together for our first-ever meetup.
The Locavore at The Hills Festival, Umbir
For Meghalaya’s homegrown festival, we served a multi-course dinner experience of the state’s indigenous cuisine.
Documenting Russell Market, Bengaluru
Inside an impromptu visit to archive a historic market dating back to the 1800s.
Awadhi Murgh Qorma
This recipe was published in ‘Forgotten Foods: Memories and Recipes From Muslim South Asia’ by Picador India (2023).
Memories of Awadhi Qorma
Too often, the meat in the qormas is overpowered by the masalas, writes Rana Safvi in her essay in the ‘Forgotten Foods’ anthology. So, how should a qorma be cooked then?
Green Prawns Pulao
Unlike most family-favourite recipes passed down through generations, Chryselle D’Silva Dias recalls the origins of this green prawn pulao,jotted down by her sister Pearl D’Silva while watching a cook-along TV show as a young adult.
How ‘Local’ is the Mid Day Meal?
Zoya Naaz Rehmaan explores whether the Mid Day Meals in different states consider the everyday dietary habits of the students they cater to.
Nilgiri Marten Spices: The Best of Single-origin Spices
Founded in 2022 by Aswin Prasannakumar and Yathi Kumar, Bengaluru-based Nilgiri Marten Spices (NMS) aims to sell spices entirely traceable to the regions they are cultivated in.
Aamra Chutney
In Bengal, chutney is made with seasonal sweet and sour fruits. This recipe for chutney from Sienna cafe uses aamra, also known as hog plum. Hog plum, which tastes like a sharper and more acidic green apple, shines in chutney, pickles, and jams.
How I Cooked My Way Through Grief
In the wake of the sudden loss of her father, Mandakini Menon found a grounding force in the act of cooking,and the tactility of working with food.
Koorka Ularthu
Koorka Ularthu is a simple tuber stir fry, made commonly by the Syrian Christian community in Kerala.
Ishka Farms: What It Takes to Grow Capers in India
Located in the dry scrublands of Niravi Pudhupatti village, about 45 kilometres from Tuticorin, is Ishka Farms,India’s only caper farm.
Gular ki Sabzi
In an exploration of the cluster fig,its history and its prevalence today,Priti Saxena decides that she must cook with and eat the fruit as well. She shares with us a recipe her mother used to make,a cluster fig sabzi.
Discovering Gular, the Lesser-Known Fig, and Other Lessons About Lost Foods
The gular fruit does not exist. Or at least, that’s what the stories say. Historian Priti Saxena, a brief resident of Bihar, discovered gular close to her home in Patna. Intrigued by the mythical narratives around this food, she began tracing its social life over time.
Balion Agrofoods: Tapping Into the Versatile Coconut Sap
Balion Agrofoods,a brand that offers products made from coconut sap,is based in the Sindhudurg district, a Konkan region abundant in coconut palms.
On hunting the hilsa and mastering its bones
Shorshe ilish, perhaps the most popular technique of cooking hilsa, involves simmering and serving cuts of the fish in a mustard sauce so pungent that its wallop reaches right into your sinuses, writes Samanth Subramanian in this excerpt from Following Fish.
Watermelon Rind and Cucumber Koshimbir
This refreshing summer salad from the Tamarind Tree School menu has everything you want from a dish” it is tangy, crunchy, and nutritious, and has a much-needed portion of protein to keep you satiated.
Bittersweet: Five Voices on Food and Queerness
What does food have to do with queerness? Oishika Roy gathers perspectives on eating, desire, chosen families, and the delicate intersection of food and love.
Grinding Songs are a Reflection of Goa’s Intangible Cultural Heritage
While women from certain communities in Goa are barred from the home and kitchen during menstruation, they are allowed to grind grains on the grinding stone. In this section of ‘Grinding Stories Retold: Songs from Goa’, Heta Pandit discovers how traditional gendered norms don’t quite apply to the grinding stone, and the responsibilities and rituals around it.
Earth Focus Foundation: Enabling Nature-based Livelihoods
Based in the Kanha forest of Madhya Pradesh, Earth Focus Foundation (EFF) is a community-led organisation working with farmers from the Baiga and Gond tribal communities.
Sasam Salad
This sasam salad from Slowtide, Goa combines the quintessential flavours of the Konkan and its summer produce.
GI-Tags for Food and Drinks: A Complex Web of Determining Origins and Authenticity in India
Kai Chutney from Odisha is one of the latest food items to receive the Geographical Indications (GI) tag in India. As GI-tagged foods appear in news headlines and on supermarket shelves, Ranjana Sundaresan gets to the bottom of it: what gets the GI-tag, how easy is to get one, and what even is the point?
Work Begins at 3 am in Kasimedu’s Fish Market
At the Kasimedu fish market in Chennai, fisherfolk are seeing a decline in their catch. Throvnica Chandrasekar captures the sights and smells of the market, and examines the reasons for the dwindling fish along the coast.
Dongaon Local: Ghee From the Kitchens of Dongaon’s Women
Dongaon Local is named after the village it is set-up in where the village’s farming community closely interact with cows and often make ghee with surplus milk.
Bringing Bengal’s Cherished Winter Jaggery to the World
It’s in the peak of winter that the sap of the date palm trees is sweetest. Sharing their own memories of eating nolen gur in winter, the co-founders of Earth Story Farms talk to Throvnica Chandrasekar about making date palm jaggery, and its skilled makers.
Biye Bari Shukto
Sienna cafe shares their recipe for a staple ‘bitters’ dish in Bengali cuisine. Traditionally eaten at the start of a meal, this biye bari shukto is nourshing and fragrant, with soft flavours that whet your appetite.
Sama Chal Potol
Made with barnyard millet and pointed gourd, and paired with a cooling raita, this pulao is the perfect dish for a hearty and nourishing lunch.
Vishalakshi Padmanabhan is Devoted to Preserving Heirloom Rice Varieties
In this chapter of ‘Why Cook’, Archana Pidathala tells us about Vishalakshi Padmanabhan, founder of Buffalo Back Collective in Bangalore. Vishala’s guiding principle for the organic store is rooted in the food ethic she grew up with: to waste nothing, and cherish everything.
Muthira pachakaya puzhukku
This puzhukku, which Vishalakshi learned to prepare from her grandmother, is made using horse gram, raw plantain, and spiced coconut.
Thengai Paal Keerai
The thengai paal keerai is made of amaranth greens, green gram, and coconut milk.
‘Longing for Home Food’ Project
‘A Longing for Home Food’ Project, an offshoot of the curation at the eighth edition of the Serendipity Arts Festival, is a listening experience cataloguing people’s oral food memories and recipes through conversations that invoke a familiar sense of home.
Mason & Co.: Celebrating a local bean-to-bar chocolate movement
Based in Auroville, Pondicherry, Mason and Co. is a chocolate company with a focus on building a local bean-to-bar movement in South India.
Little Millet Upma
Typically prepared using semolina, this upma made with little millet is a healthy and nutrient-rich breakfast option.
‘The Matunga market introduced me to my Mangalorean roots’
It is in the Matunga market in Mumbai that chef Ashwini Pai learnt how to identify a fresh and tender jeev kadgi. She writes on the seasonal produce essential to Mangalorean cooking, and how the market connects her to the town her grandparents left behind.
Kulith ani Kooka Koddel
This kulith ani kooka koddel, a family recipe from Chef Ashwini Pai, is a warm and comforting Mangalorean curry that uses the chinese potato, a winter produce from the coastal regions of Karnataka.
Millets in the PDS,Has It Been Successful?
Ragi, jowar, and bajra have been introduced in the public distribution systems in recent years. Ananya Vhavle and Oishika Roy look at the factors that define the grains’ acceptability, such as price, cultural relevance, and ease of consumption, and find that there are no straightforward answers.
Handvo with Barnyard Millet
A traditional tea-time snack from Gujarat, handvo is usually made with rice, a variety of lentils, and an assortment of vegetables. Every diwali, Ankita remembers her grandmother as she makes handvo. Her version adapts barnyard millet into the dish.
Barnyard and Chocochip Cookie
Inspired by her favourite oatmeal raisin cookie, Ankita, a volunteer chef from the Millet Cooking Lab, crafted the recipe for these crumbly barnyard and choc chip cookies, made comforting with notes of maple syrup and cinnamon.
Barnyard and Paneer Tikki
Tikkis, the popular finger food, gets a sweet twist with the addition of pumpkin. This barnyard millet tikki recipe by Ankita Jain is a great addition to your favourite chaat, sandwich, or simply by itself.
Himalayan Haat: Fruits and herbs from the jungle farms of Pauri Garhwal
Situated in the mountains of Uttarakhand, Himalayan Haat is a social enterprise that practices jungle farming in Pauri Garhwal, a district in the southeastern part of the state.
Barnyard Millet Dahi Vada
A popular Indian street food and festive snack, the barnyard dahi vada is a rendition of a classic. Ankita, Chef volunteer from the Millet Cooking Lab, shares her recipe.
Fish Pickle
This fish pickle from Mrs K.M.Mathew’s Finest Recipes is spicy and tangy, adding a burst of flavor to any meal.
Achappam
This sweet and crispy achappam, from Mrs K.M. Mathew’s Finest Recipes, is made with rice flour and coconut milk.
Mrs K.M. Mathew gained popularity after her column on Mutton Bafath
Generations of Malayalis have grown up with Mrs K.M.Mathew’s treasured cookbooks. Read the foreword of her latest book, Mrs K.M. Mathew’s Finest, by her daughter Thangam Mammen. In a short interview with her, we discover more about her mother’s measured approach to cooking and living.
Foxtail Jadoh With Tungtap and Salad
Inspired by her elder brother’s adventurous tales of travelling and trekking, Sayani, Chef volunteer from the Millet Cooking Lab, shares the recipe of this traditional breakfast delicacy from Meghalaya.
Earth Story Farms: Bengal’s Native Flavours
Based in the Segunsara village, around 200 kilometres from Kolkata, Earth Story Farms aims to bring urban consumers back to the traditional and earthy flavours of Bengal.
Songs of Survival: The Cultural Memory that Kept Millets Alive
Certain food memories linger in a community’s collective consciousness long after the food itself may have disappeared from people’s plates and farmers’ fields. Sohel Sarkar writes on the farming songs and rituals that have sustained millets in different parts of India.
‘Pounding and pickling was a community activity’
Usha Rayalu, who co-founded The Manduva Project with Neha Alluri, says the central courtyard for which the brand is named was where women in their family could be themselves.
Mourola Maach er Tok Jhal
Dolon Dutta Chowdhury shares her mother’s version of Mourola Maach er Tok Jhal, her take on the traditional Bengali Tok – a light sweet-and-sour dish served towards the end of a Bengali meal.
Recipes of Revolt and Resistance: Artist Rajyashri Goody Challenges Deep-Rooted Casteism
Through her practice, artist Rajyashri Goody probes the perversions of caste in India, and how food forms a locus where the interplay of power and powerlessness is unfortunately most evident.
Beyond Malt: Discovering the Secret to Millet Beers
Brewing with millets has been a notoriously difficult project for most beer makers. But Great State Aleworks, a Pune-based brewery, has cracked the code. The Locavore team talks to Shivani Unakar, Project Coordinator of the Millet Beer Project, about their brewing journey and millet beers.
Serendipity Arts Festival
Through an immersive Culinary Arts curation at one of South Asia’s largest multidisciplinary arts festivals, we encouraged visitors to reexamine their relationship with food and its many aspects, including memory and identity, farming practices, and how our food reaches our plates.
Jowar ka Meetha
An indulgent dessert that is traditionally made in Rajasthan using broken wheat or lapsi, the Jowar ka Meetha is a spin on the classic that features whole jowar pearls cooked with dark jaggery and ghee. Chef Bhairav Singh of Native Bombay tells us how to make this sweet that is tasty as well as gut-friendly.
Arbi Cutlets
A dish that was discovered accidentally, this is a recipe from The1Shanthiroad Cookbook, a celebration of creative communities.
Congress Kadlekai Masala
Looking to make a quick snack? Made of peanuts, this spicy dish has its roots in Bangalore’s Lalbagh.
An Excerpt From The 1Shanthiroad Cookbook
Like most other things at 1Shanthiroad,an arts space in Bangalore,the kitchen is open to all. Suresh Jayaram remembers bright flavours from his childhood, and talks about how his family’s affinity towards feeding influences how he runs the studio.
Jowar Jackfruit Birria Taco
This birria style jowar taco, topped with Malvani flavoured pulled jackfruit, was a star at our recent Tap Takeover event in Bonobo, Bandra, as we concluded the first phase of The Millet Revival Project.
Kaale Chane ka Pulao
Bottle gourd, black chickpeas, kidney beans, and rice come together at North Delhi’s Mazdoor Kitchen in a wholesome meal,often just the one they have in a day,for over 400 homeless people and labourers.
Cooking for Many is an Exercise in Endurance
Between March and May this year, Riddhi Dastidar knocks on the doors of Mazdoor Kitchen,a welfare initiative that feeds Delhi’s labourers and homeless,many times. During these visits, they unravel a story of persistent survival in the face of state failure.
Beekeeping Advocacy: Beyond Hives and Honey
The founding team of Tenacious Bee Collective, working in Himachal Pradesh and Kashmir, talk of their quest for raw Himalayan honey and where it has taken them.
Kupa (tuna) Biryani and Koshimbir
This specialty from Worli Koliwada, Mumbai, combines fresh tuna available in the region with flavourful spices and seasoned rice. Shraddha Patil, a 49-year-old Anganwadi teacher, decodes the recipe for us.
‘Aai loved eating the really small fish’
Shraddha Patil’s modaks and puran polis are popular festive fares in Mumbai’s Worli Koliwada. Feasting on kupa biryani, Oishika Roy learns about how Shraddha’s kitchen came to be, her mother’s delicious kanji, and the ways of communal cooking.
When Bamboo Rice Carpets the Forest Floor
Forested groves in central Kerala’s Edamalayar valley have showered the Muthuvar people with bamboo rice for the first time in six decades. In a labour of love, women of the community have gathered, cleaned, and dehusked the seeds to bring them to our plates.
An Excerpt From The Sweet Salt of Tamil: Things We Do Not Know About Tamil Country
The Tamils of the past regarded salt as a symbol of taste and wealth. Read this short excerpt from The Sweet Salt of Tamil in which chronicler Tho Paramisavan writes on salt, feeling, and the symbolism of salt in Tamil culture.
Wild Jai Farm: Stepping into a Biodiverse Territory
Coexisting with the flora and fauna of the region, Wild Jai Farm is home to seven varieties of indigenous mangoes, chikoos, and coconuts along with several forms of wildlife.
As Millets Steal the Spotlight, What Do Its Growers Have to Say about It?
Numerous efforts are being made across the country to revive millets, and promote its consumption. But what does it mean for farmers who grow these grains? Nidaphi Hynniewta speaks to millet farmers from Meghalaya.
Mixed Millet Rotla
Sorghum, pearl millet, and finger millet flours are combined to make this wholesome dish, with recipes for cucumber-tomato sabji, and chilli pickle that pair perfectly with it.
Ragi Laddoo
This recipe has been documented for The Locavore by Shabnam Afrien of Odisha Millets Mission (OMM). A flagship programme of the government of Odisha, OMM was launched in 2017 to improve the nutrition of tribal communities in Odisha through revival of millets in farming and their diets.
Tani Naturals: Zero Waste Cold-pressed Oils
Based in Karnataka, Tani Naturals is known for its first cold-pressed oils made of peanuts, sesame, niger, and other seeds.
Following Judima in Dima Hasao: A Rice Wine Story
Judima is a rice wine predominantly brewed by Dimasa women in Assam. Based in Tereh Village, Khimkho Hojai,a self-reliant farmer,brews it for her household, with help from her husband.
The Manduva Project: Andhra’s Hand-me-down Recipes
By bringing the focus back to foods that represent regional cuisine, The Manduva Project aims to convey the power of documenting recipes and stories, largely lacking in several cuisines in the Indian subcontinent
Beyond Transactions: People Hold This Market Together
A morning spent at Bengaluru’s Russell Market reminds us of the forgotten art of engaging with familiar strangers, and taking pleasure in hand-picking fruits and vegetables for our everyday needs. Meet its people, and the produce they bring to the table.
Built in 1820, an Old Clock Tower Forms the Nucleus of the Market
This heritage building is a mere shade of what it once was, and a visit doesn’t reveal its historical significance easily. Shivani Unakar and Dhiraj Chilakapaty on the design, structure, and systems of trade within a market that was established to serve the cantonment.
Russell Market: Almost a Century-Down, But Not Out!
It is clear that the heydays of Bengaluru’s Russell Market are behind it. But it exudes an old-world charm, despite the disrepair and the slump in business, says Ruth Dsouza Prabhu, part of The Locavore-led group that documented this market.
The Changing Tides of the Worli Koliwada
Join Sreyasi Mukherjee as she walks through an 800-year-old fishing village in Mumbai as part of The Locavore’s Worli Koliwada Project with RPG Foundation.
Tenacious Bee Collective: Focussing on Quality and Community
Spread across Himachal Pradesh and Kashmir, Tenacious Bee Collective works with local beekeepers of these fragile ecosystems, working with hive-based products, including a variety of honey,uni- and multi-floral,and beeswax apothecaries.
Strawberry Farms: An Excerpt From Seeds and Food Sovereignty
With an increase in demand for strawberries in Northeast India, Dolly Kikon and Dixita Deka attempt to understand what it takes to grow this short duration crop. Read an excerpt from their book Seeds and Sovereignty: Eastern Himalayan Experiences.
Chasing Millets in North Bengal and Sikkim: An Excerpt From Seeds and Food Sovereignty
Millets are mainly grown today for the purpose of making eu or millet wine, finds Bengt G Karlsson, while travelling through parts of West Bengal.
Can Permaculture Offer Hope in a Climate-insecure World?
By rejecting the use of chemicals and improving soil health, permaculture can produce food that is healthier and, in some cases, even yield greater harvests. But can it feed India’s 1.4 billion population, asks Sohel Sarkar.
Watlappam
Watlappam,a culmination of three ingredients of egg, coconut milk, and palmyra sap sweetener,takes pride of place in the Eid festivities of Kayalpatnam, a Tamil Nadu coastal town.
An Excerpt from Turmeric Nation: A Passage Through India’s Tastes
Why are certain dishes associated with rituals around death and mourning? In an excerpt on grief from Turmeric Nation, author Shylashri Shankar writes about how she remembers her father, year after year, through food.
Krai, Mushroom, and Piscot Soup
This Khasi-inspired mushroom and piscot soup substitutes maida or cornflour with a healthier alternative: ragi, or finger millet.
Watching The Great Indian Kitchen with 300 College Students
Why are so many women in India still saddled with kitchen chores? Vinay Kumar, who teaches a critical reading and writing course in Bengaluru, writes about the experience of watching ‘The Great Indian Kitchen’ with his class.
Bajri Methi Gota
The Bajri Methi Gota made with pearl millet flour, methi leaves and spices is a simple but flavorful pakoda that’s popular in the Kathiawad region of Gujarat.
NE Origins: One Portal, Many Cultures
Founder-CEO Rewaj Chettri talks about challenges common to producers from the Northeast, and taking the plurality of cultures of the region to the rest of India through food.
Worli Koliwada Project
The Worli Koliwada Project, a collaboration with the RPG Foundation, drew attention to an 800-year-old fishing village in Mumbai, its inhabitants, and their diverse foodways, along with helping find new ways of income-generation.
‘Odisha Millets Mission is a People’s Programme’
What makes Odisha Millets Mission (OMM) stand out in a sea of other government programmes? The Locavore learns about how women Self-Help Groups are championing millets, and the inclusion of ragi ladoos in Anganwadi meals.
Fearless: The Spirit of Resilience and Innovation
Founder of Jokai Fearless Tea, Aditya Shah, tells The Locavore how over the last century and a half, the company has seen wars, famines, floods, and droughts, and still survived and thrived.
Kayalpatnam’s Palmyra Sap Delicacies
Sumaiya Mustafa, a chronicler of the city’s culinary heritage, talks to The Locavore about how the sap of the palmyra, and ice apples shape lives and livelihoods in her coastal town in Tamil Nadu.
Pune’s Khadda Market: Seen Through the Eyes of an Architect
Why don’t we treat markets as the wonderful public spaces they really are? Wandering through a local market in Pune, and speaking to the vendors who run it, architect Smita Patil is struck anew by this question.
The Return of the Forgotten Millet
With the United Nations declaring 2023 as the International Year of Millets (IYOM), and the growing attempts to revive this ancient Indian grain, do you ever wonder where it disappeared to in the first place? Arathi Menon helps us understand why millets vanished from our diets, and the value of bringing it back.
Jokai Fearless Tea: Where Women are the Pulse of the Garden
Jokai Fearless Tea is a tea company that goes beyond the cup, with a focus on quality produce, community-building initiatives, and overall development in today’s domestic Indian tea market.
Millet Revival Project
The Millet Revival Project, in collaboration with the Rainmatter Foundation, aims to reinvigorate our relationship with millets through research, events, community engagement, recipes, and impactful storytelling.
What Does it Take to Chronicle Culinary Memory?
Author and cultural historian Dr. Tarana Husain Khan talks to The Locavore about tasting egg flip as a child, the tricky business of recording oral history, and growing up in a family of armchair cooks.
Home Is Where the Honey Is
Last Forest supports traditional livelihoods like honey hunting and millet farming among the indigenous peoples of the Nilgiris, home to one of the last shola forests in the region.
Last Forest: Featuring Forest Produce from the Nilgiris
Working closely with a collective of indigenous tribes, this enterprise supports traditional livelihoods of honey hunting and forest farming.
Fried mutton (Karnataka style)
This recipe is from journalist Seema Chisti’s book ‘Sumitra and Anees: Tales and Recipes from a Khichdi Family’,the story of her parents Sumitra and Anees, their inter-faith marriage, and in a sense, the celebration of India’s pluralism.
Kadhi
This recipe is from journalist Seema Chisti’s book ‘Sumitra and Anees: Tales and Recipes from a Khichdi Family’,the story of her parents Sumitra and Anees, their inter-faith marriage, and in a sense, the celebration of India’s pluralism.
An Excerpt From Sumitra and Anees: Tales and Recipes From A Khichdi Family
When a Hindu from Karnataka and a Muslim from Uttar Pradesh choose to spend their lives together, what do they cook at home? Journalist Seema Chishti’s book is an ode to her parents’ long partnership, the mish-mash of North and South right at home, and her mother’s diverse culinary traditions.
Wild Food Project | Palghar, Maharashtra
The Wild Food Project is an attempt to study, archive, and celebrate indigenous forest produce, and the vast traditional knowledge that surrounds it.
Goa’s Plant Man Got A Head Start in Farming
The face of the Konkan Fruit Fest, Miguel de Braganza is not only passionate about organic farming, but also committed to nurturing young talent for a food-secure future.
Kesar Suji Halwa
In this sweet, flavoured predominantly by saffron and cardamom, nonagenarian Harbhajan Kaur shares a closely-guarded go-to family recipe.
The Trio That’s Digitising India’s Culinary History
Creating an online archive of recipes, the Indian Community Cookbook Project attempts to preserve India’s diverse culinary heritage. They talk to The Locavore about the oldest book in their archives, accessibility, and the measure of pau chammach.
Laiwa Kanghou
A simple preparation, this is as popular in some Manipuri kitchens as it is unknown in others, writes Ammo Angom, who discovered it as a teenager. Laiwa, or a type of fresh bamboo shoots, and patience are the two star ingredients in this mix.
Pan Eeromba
Eaten with steamed rice, this spicy Meitei dish brings out the flavours of taro, or colocasia tubers, and enhances it with ngari, or fermented dish. Served with dried fish, and often with a kanghou dish, Ammo Angom pegs this as a perfect part of a monsoon meal.
‘To us, an activist approach is a people-centric approach’
A team of artists, writers, and researchers collaborate to create a graphic series that demystifies the laws and policies around food, and the food systems that we are part of.
Sourcing Salt of the Valleys and Other Pahadi Produce
Led by co-founders who belong to the mountainous region of Uttarakhand, Valley Culture works to preserve traditional food practices and uphold livelihoods in the region.
Gongura Leaf Chutney
This recipe is from Esther David’s Bene Appetit: The Cuisine of Indian Jews, published in 2021 by HarperCollins. The Indian Jewish community comprises a tiny but important part of the population.
An Excerpt from Bene Appetit: The Cuisine of Indian Jews
In Bene Appetit, Esther David, a Bene Israel Jew herself, records traditions and closely guarded recipes from Jewish communities from across India. In this excerpt, she travels to Andhra Pradesh to learn about the cuisine of Bene Ephraim Jews.
‘Nothing ever grows in Vagamon’
At Little Flower Farms, a lush biodiverse site in Kerala, they serve guests fresh produce from their garden. They speak to The Locavore of windy Vagamon, the flavours in their kitchen, and the land they nurture.
Besan and Jowar Chilas with Hari Chutney
A simple yet healthy take on the chila, this recipe uses sorghum flour as well as besan, and is paired with easy-to-make green chutney.
Valley Culture: Flavours of the Himalayas
Based out of Dehradun, Valley Culture showcases native produce from Uttarakhand by sourcing ingredients from local farmers working in the Himalayan region.
‘To me, the kitchen inspires conversations and confidence’
Eking out an income since she turned 90 has given Harbhajan Kaur, the entrepreneur of Harbhajan’s,Bachpan Yaad Aajaye, joy and satisfaction.
Mahua Flower Bhaji
An interesting savoury preparation of mahua flowers encountered by the Wild Food Project team during a visit to Palghar.
The Shifting Heart of Manipur’s Iconic Ima Market
Ammo Angom writes about the vanishing markets sprouting at Ima Market’s margins.
Karuvadu Thokku
With simple cooking techniques birthing complex flavours, Malar Arivazhagan shares this treasured recipe of a dried fish pickle.
Dried Fish: Going Beyond Smell
While India has a rich and diverse culture around cooking dried fish, it hasn’t been celebrated owing to its fraught histories, matters of identity, and smells. Shruti Tharayil writes on challenging old hierarchies of smells, and her own journey of unlearning.
Of Seed Banks and Stories of Revival
Reviving native seeds in India is an uphill task. But recognising the importance of preserving indigenous knowledge, OOO Farms works closely with local communities in Gujarat and Maharashtra to return heirloom seeds to their homelands.
Maacher Tel Chocchori
A rich and flavourful Bengali dish of fish offal and pumpkin, as shared by Avinandan Kundu.
Chimboricha Kaalvan
This recipe is from Pangat: Food and Lore from Marathi Kitchens (Hachette India). Bringing together over 200 traditional recipes, culinary researcher Saee Koranne-Khandekar debunks the myths surrounding the foods of Maharashtra.
Mohoricha Loncha
This recipe is from Pangat: Food and Lore from Marathi Kitchens (Hachette India). Bringing together over 200 traditional recipes, culinary researcher Saee Koranne-Khandekar debunks the myths surrounding the foods of Maharashtra.
OOO Farms: Levelling the field with profit-sharing practices
The idea for OOO Farms took root when Shailesh Awate, an ardent trekker, began to notice forest cover in the Sahyadris diminishing through the decades. Driven by the desire to preserve these forests, he started working with indigenous communities in the region to conserve native and indigenous seeds.
‘Being a father transformed my relationship to food and cooking’
Moving across continents makes everyday practices such as cooking and feeding much more self-conscious, Krishnendu Ray tells us. A renowned food studies scholar, Ray talks to us about his changed perception of cooking, parenting, and his Didu’s jaggery-sweetened moorki.
Jimikanda Aau Jhurga Ke Amtaha
A marriage of the earthiness of elephant yam with the tartness of yoghurt, this Chattisgarhi recipe is an unexpected burst of flavours and textures.
It’s Best Made Hot: PÅ«rvīṇa’s Take on Coconut Oil
Although making hot-processed coconut oil is challenging, Purvina’s team is passionate about preserving Kerala’s traditional oil-making techniques. Catch a glimpse of their oil-making process, stunning uruli, and farm in Malappuram.
‘Fermentation allows me to slow down, and pay attention to the smallest of details’
Stepping outside the framework of food as celebration alone, Dr. Dolly Kikon looks at culinary cultures through the lens of struggle, community, and hope. Tansha Vohra speaks to the anthropologist about fermentation, resilience, and the projects that demand her attention.
Pūrvīṇa: Bringing Kerala’s Oil-Making Traditions Back Into the Spotlight
While cold-pressed coconut oil has received a fair amount of attention in recent years, Purvina is bringing light to the dimming awareness of ventha velichenna, or hot-processed coconut oil.
Can a School Kitchen Also Be a Place of Learning?
In a school in rural Maharashtra that is rooted in the philosophy of open education, food is seen not just as a way of offering nutrition, but also as a means to building equity and breaking barriers.
What Makes a Potluck Tick?
Recalling a potluck in Suratgarh for which she took a dabba of hot thenkuzhal, Meera Ganapathi contemplates the unspoken rules of a potluck, and the essence of what makes one stand out.
Masoor Dal Khichuri
This recipe is from Indranee Ghosh’s book Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills (Hachette India).
In this well-seasoned medley of memories and meals, the author brings together charming vignettes from her youth in the densely forested Khasi Hills and in Bengal with a delectable selection of recipes passed down over three generations.
Semolina Halwa
This recipe is from Indranee Ghosh’s book Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills (Hachette India).
In this well-seasoned medley of memories and meals, the author brings together charming vignettes from her youth in the densely forested Khasi Hills and in Bengal with a delectable selection of recipes passed down over three generations.
An Excerpt from Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills
In the opening chapter of the book, author Indranee Ghosh writes about her grandfather’s culinary adventures in Cherrapunji, where he had just moved to work as a preacher for the Brahmo Samaj.
Sri Vamsi Matta’s ‘Come Eat With Me’: Or, To Be Dalit and Eat
For theatre artist Sri Vamsi Matta, cooking as an act of remembering, as performance, and as a communal experience, are ways of asserting his identity and defying everyday injustices.
A Flame For The Future
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.
Rampuri Adrak Halwa
A nearly forgotten recipe for a winter specialty from Rampur, with ginger being its star ingredient.
Between Vegetarianism and Bans, Can We All Agree to Meat Halfway?
As pro-vegetarian and vegan narratives gain gumption in India, a closer look at the ethical, environmental, and social realities of this dialogue.
Ammulu Gari Kodi Kura
A recipe for a traditional chicken curry from Andhra Pradesh named after the woman who cooked it.
Millet Chicken Biryani
A simple but delicious recipe from Janagiamma, a leader from the indigenous Kurumba community of the Nilgiris in Tamil Nadu.
‘Keerai pori is something I enjoy during the monsoon’
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.
Reclaiming a Neglected Fruit
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.
Tracing the Roots of a Rampur Winter Specialty
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.
The Accidental Raisin Farm in Arid Sangli
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.
‘I Want to Archive Everyday Spaces’
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.
Umrani Farms
Located in Sangli in western Maharashtra, Umrani Farms is an organisation that specialises in indigenous raisin production.
‘My Basic Tendency is to Experiment’
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.
Chasing Bees Through Maharashtra and Rajasthan
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.
Moonshine Honey Project
Moonshine Honey Project is an organisation that sells 100% natural honey sourced directly from beekeepers across India who harvest responsibly and don’t compromise on quality.
‘The kebabchi is an excellent place to catch gossip’
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.
Aamra’s Heirloom Recipes Have Been Perfected Over Time
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.
Aamra by NSK
Aamra by NSK is a brand that sells heirloom pickles and chutneys made by local women in Ghaziabad using traditional methods.
Inside a Kumaoni Kitchen that Feeds a Family of Ten
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.
Eat With Better
Eat with Better is a plant-based packaged foods company headquartered in Mumbai which sells a ready-to-cook range of products made from raw, tender jackfruit.
Yarkhandi Pulao
Ladakhi cuisine is a lot more than just momos and thukpas. Kunzes Angmo’s recipe for Yarkhandi Pulao reflects the region’s links and influences from other cultures and lands.
What Does it Mean to be an Activist Company That Sells Coffee?
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.
Where is Seaweed in India’s Culinary Canon?
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.
Inside Kohima’s Mao Market, Run Mostly by Women
For Kohima resident Asano Angami, the Mao Market is a noisy yet friendly space from which she learns something new on every visit.
Black Baza Coffee Co.
Black Baza Coffee is a Bengaluru-based coffee company that goes beyond the coffee bean, with an aim to conserve biodiversity and secure the livelihoods of smallholder farmers.
Enduri Pitha
Enduri pitha is a variety of pitha made using a fermented batter of ground rice and urad dal which is enveloped in fresh turmeric leaves and stuffed with grated coconut, jaggery and spices.
Sev Na Larvas
An Eid specialty, the Sev Na Larvas is a traditional sweet made in Surti households of the Dawoodi Bohra community to celebrate the auspicious occasion of Eid Ul Fitr.
A New Appetite for the Old Grain
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.
Kitchen Hand-Me-Downs: An Evolving Collection
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.
Pistachio & Almond Chikki
A pastry chef’s take on a nostalgic Indian sweet.
The Wholesale Markets of Cuttack
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.
Malai Na Khajla
Flaky pastries filled with cream, a delicacy in the Bohra community.
Forest Post
A peek into a young social enterprise in Kerala that works with forest-dwelling communities.
Forest Post’s Wild Food Products Are Rooted in the Knowledge and Skills of its Forest-Dwelling Communities
Read an interview with founder Manju Vasudevan.
Pastry Chef Heena Punwani’s Baking Journey Began in Someone Else’s Kitchen
Do early associations of food shape our tastes and identity? Pastry chef Heena Punwani speaks to chef Thomas Zacharias about growing up with Enid Blyton books, her mother’s flavourful butter chicken, and the first wedding cake that she ever baked.
In Lamiya’s Urban Kitchen, Where Traditional Bohra Food Still Has a Place
It is by observing her family cook that Lamiya Amiruddin developed a strong understanding of her community’s rich culinary heritage.
Between Flavour and Faith
A kitchen in a fire temple in Mumbai doles out humble yet delightful Parsi sweets that find a place in religious ceremonies and at tea-time alike.
The Marine Conservationist Reviving Lost Connections
Divya Karnad, the cofounder of InSeason Fish, is helping people identify different species of fish, and raising awareness on eating locally and seasonally.
Call Your Mother
It is in a crisis that the mettle of a society is revealed. Chryselle D’Silva Dias on how food keeps us compassionate and generous.
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