Ganesh Nakhawa on Why He Won’t Be the Last Fisherman of Mumbai
Fisherman-activist Ganesh Nakhawa talks to us about navigating tradition and technology, the shrinking coastlines of Mumbai, and what keeps him tied to the sea as a Koli fisherman.
How Food Producers in the Mountains Navigate Unseasonal Rains
From harvesting honey to growing indigenous vegetables, unpredictable rainfall severely impacts the food we eat. In the face of such varying weather patterns, farmers and producers, including The Locavore’s partners, oft…
“The idea is to not waste a single leaf that comes”
Gayatri Desai, chef and founder at Pune’s experimental kitchen and fermentary Ground Up, talks about the unique flavour of ferns and lemons, using every last part of bamboo, and why fermentation is intrinsic to the way s…
Nine Places To Eat at in Srinagar (According to a Satirist)
Tabish Rafiq Mir has spent his life eating in Srinagar through political clampdowns and military violence. He recommends some spots that have stood the test of time, against all state-led odds.
“The guts, blood, all the bits that are thrown out; there’s filth in this work, but it’s also a part of (our) life”
—Ashik, a fish-seller in Saki Naka, Mumbai
Drinking Fish, Pinching Crabs
My mother knew where to pinch a crab to unravel its innards.
From Rasam to Beef Steak: Why do Pregnant Women Crave What They Crave?
Speaking to women about their food cravings and aversions during pregnancy and postpartum, Yamini Vijayan examines changing tastes and why these occur.
मी उद्यापासून सात्त्विक आहार सुरू केला तर त्याने माझी जात बदलणार आहे का?
शाहू पाटोळेंनी ‘अन्न हे अपूर्णब्रह्म’ लिहून झाल्यावर तब्बल नऊ वर्षांनी म्हणजे 2024 साली त्याचं इंग्रजी भाषांतर प्रकाशित झालं आहे. मुख्यधारेतल्या माध्यमांमध्ये क्वचितच दिसणारे पदार्थ या पुस्तकात कसे अवतरले, संशोधनाची पद्ध…
“If I adopt a sattvic diet, would my caste change?”
Nine years after Shahu Patole wrote ‘Anna He Apoorna Brahma’ in Marathi, its translation in English was published in 2024. In an interview, he takes us through the process of translating dishes that have rarely been arti…
Meat wasn’t available anytime you desired!
For the Mahar and Mang communities in Maharashtra, meat was never easily available. When one came upon some, it would be made to last long enough, every bit of offal and fat put to use.
One Must Listen to the Sound of Sun-Dried Chillies
How to eat more attentively in an increasingly warming world.