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 p…
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 no…
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’.
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.
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…
Retired fisher S. Palayam collects data that helps fisherfolk in Chennai navigate the weather and sustain ways of traditional fishing.
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.
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.
Through an open-to-all mobile kitchen in Ahmedabad, artist Vipin Dhanurdharan imagines the community kitchen afresh. This performance piece feeds, but more so, it builds solidarities. Between the years 2012 and…
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.
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?
Zoya Naaz Rehmaan explores whether the Mid Day Meals in different states consider the everyday dietary habits of the students they cater to.