culinary heritage - The Locavore

Snacks and Appetisers

Blood Sausages

October 9, 2024
Rigzin And Tenzin

Hailing from the Bodh community in Himachal Pradesh, Rigzin and Tenzin share their recipe for blood sausages. With members of the community leaving the region and returning, palates are constantly evolving, and so are the ingredients that make up the flavour profile of these sausages.

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Snacks and Appetisers

Mahua ka Laata

September 9, 2024
Gond Women Of Panna , Dhaatri

A recipe that highlights the foraging practices of the tribes of Gond through the versatile Mahua flower. It is featured in “Recipes for Change - Recipes for Coexistence”, a publication about wild foods from the Adivasi women of Panna undertaken by Dhaatri, an NGO.

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From the Fields

“We would fill our stomachs with Udad and Khurasani leaves”

September 3, 2024
Wild Food Project Team

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.

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Pickles and Chutneys

Bamboo Pickle

September 1, 2024
Gond Women Of Panna , Dhaatri

A simple pickle recipe that uses forged bamboo pickles which is sourced from the Gond women of Panna. It is featured in “Recipes for Change - Recipes for Coexistence”, a publication about wild foods from the Adivasi women of Panna undertaken by Dhaatri, an NGO.

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Pickles and Chutneys

Akkarghoda Pickle

August 23, 2024
Rushina Munshaw Ghildiyal

This simple pickle recipe retains the earthy, leafy texture of the akkarghoda fern, an indigenous plant commonly found in forests across India.

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Wild Food Festival ’24

September 1, 2024

City-dwellers come together in Mumbai to taste wild foods from the forests of the Sahyadri mountains, and learn more about the communities that champion them.

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The Locavore Champions

‘The only sensible and sustainable way forward for our food systems is to localise’

July 31, 2024
The Locavore Team

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.

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Producers

Kilmora: Bringing Flavours and Traditional Knowledge from the Kumaon Hills

July 8, 2024
The Locavore Team

Nestled in the picturesque valley of Mukteshwar in the Kumaon hills, Kilmora—also known as Kumaun Grameen Udyog—is a social enterprise championing sustainable livelihoods in Nainital, Uttarakhand. They celebrate local craft…

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Celebration of Millets with NESFAS, Shillong

March 15, 2023

Chefs and growers discussed the complexities of growing krai in Meghalaya, paired with a curated millet menu.

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The Locavore Meetup, Kochi

February 25, 2023

At this bilingual meetup, in collaboration with the Kerala Museum, we explored the culinary and ecological experiences of forest-dwelling communities.

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