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 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.
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.
![“The root crops are at risk of disappearing, […] compelling Reshma and Nagveni to strive to protect them”](https://i0.wp.com/thelocavore.in/wp-content/uploads/2025/11/22The-root-crops-are-at-risk-of-disappearing-%E2%80%A6-compelling-Reshma-and-Nagveni-to-strive-to-protect-them223-scaled.jpg?fit=800%2C1067&ssl=1)
“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
“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 begin…
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.
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.
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 f…