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 No…
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.
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 t…
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.
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.
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 cuisin…
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.
Eking out an income since she turned 90 has given Harbhajan Kaur, the entrepreneur of Harbhajan's,Bachpan Yaad Aajaye, joy and satisfaction.
Ammo Angom writes about the vanishing markets sprouting at Ima Market’s margins.
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 sm…
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 t…
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, p…