“The heat is just too much! But pineapple and roselle juice sell well”
—Ibadapmon Barim, 32, Khweng village, Meghalaya
Stories
“I learned to clean fish from my mother. You have to be careful—the blade must not cut into the fish”
Despite its importance, cleaning fish remains one of the least visible forms of labour in the fisheries economy. Revathi Sunil and Rashmi Sridar document what a day’s work looks like for the women at the Rameshwaram Fish…
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“Our elders say, if you never put an axe to a mahua tree, it won’t let a person go hungry”
—Kalabai Merawi, 45, Kannai village, Madhya Pradesh
In Haflong’s Weekly Vegetable Market, Dima Hasao’s Mountains Are on Offer
Bamboo shoots, jute leaves, colocasia leaves, and bitter berries are just some of the fresh produce this market offers, now under threat as uncertain climate and shrinking forests affect growing cycles.
What Role do Modern Chefs Play in Goa’s Ever-Changing Landscape?
Goa’s food and beverage industry shimmers with innovation, despite its fertile foodscapes facing threat. What role do chefs play in resolving this dichotomy?
“Thukpa is what people reach for when they are sick, or cold, or missing something they cannot name”
—Passang Dolma, who runs a Tibetan eatery in Dhondenling
“We have always lived on these islands and gone to sea. How can the state say it does not belong to us?”
—S. Pandiammal, 44, Rameswaram, Tamil Nadu
Building Food-centred Dreams from the Ground Up
Skill-building for three women self-help groups in the coastal villages of Alibag in Maharashtra.
From Tamil Nadu to Mumbai’s Jari Mari, Kanji is a Story of Dalit Sustenance
Kanji is a verb, not just the name of a dish, asserts Pooja Ashokkumar as she traces the fermented rice-and-water dish's relevance through the migration of her community.
![“[These manuscripts are] our heritage—we must preserve it”](https://i0.wp.com/thelocavore.in/wp-content/uploads/2026/07/Isbah.jpeg?fit=720%2C576&ssl=1)
“[These manuscripts are] our heritage—we must preserve it”
—Isbah Khan, Persian scholar, Rampur
“If the water turns fresh, what happens to this cycle? How can it be a sustaining project?”
—Narayanan R., fisherman and activist, Kovalam Kuppam
This Ethnography Highlights the People and Skill Behind Bengal’s Mishti
How do we understand the knowledge required to make sweets? Ishita Dey’s book Sweet Excess discovers that it is an embodied knowledge, largely determined by caste- and class-realities.
Chaapda Chutney
The red weaver ants used in this chutney are foraged from the forest canopies of Bastar in Chhattisgarh.