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    • The Food Systems Collective
  • Products We Love
    • Baking Ingredients
    • Beverages
    • Dairy
    • Dried Fruits, Nuts & Seeds
    • Ferments and Vinegars
    • Grains and Flours
    • Jams, Preserves, and Spreads
    • Meat, Seafood, and Eggs
    • Natural Sweeteners
    • Oils
    • Pickles and Condiments
    • Pulses and Dals
    • Snacks and Ready-to-Cook
    • Spices, Herbs, and Masalas
    • Sweets and Confections
    • Wild Foods
  • Cooking
    • Recipes
      • Soups
      • Salads
      • Snacks and Appetisers
      • Millet Recipes
      • Breakfast
      • Beverages
      • Main Course
      • Pickles and Chutneys
      • Desserts and Mithai
    • Recipe-led Stories
    • Know Your Desi Ingredients
  • Projects
    • Ongoing Projects
      • Woman Farmer Project (2026)
      • Setting The Table: Stories from India’s Food Cultures
      • Mumbai Koli Project
      • The Tiny Food Project: Alibag
      • Local Food Club
      • ‘Longing for Home Food’ Project
    • Past Projects
      • Feeding the Future Project
      • Serendipity Arts Festival ‘25
      • Millet Revival Project
      • Serendipity Arts Festival
      • Worli Koliwada Project
      • Wild Food Project | Palghar, Maharashtra
      • Freedom From Hunger: A Collaborative Fundraising Project
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      • 16 September | Beyond the Plate |
        Dalit Identity through Food: How Art Forms
        Shape Memory, Belonging, and Access
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Sharannya Mukherji | Social Media Associate

Sharannya is a Delhi-based artist who, in no particular order, is a design nerd, an olive oil fiend, and someone who will always plan a trip around where she’s going to eat. She has spent most of her professional life in digital marketing, where she has given voices to brands and found distinctive ways to tell their stories. In quieter hours, Sharannya explores different art mediums, recreates recipes found on dining tables and finds ways to document the world around her. And her biggest cheerleader in all of this, her Ammumma.

The Locavore, then, feels like a second home. Here she can dive into her keen interest surrounding the historical and socio-cultural context of food, and tell stories that she has spent years quietly observing and collecting.

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