Mahua ka Laata
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…
culinary heritage
“We would fill our stomachs with Udad and Khurasani leaves”
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.
Bamboo Pickle
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 wome…
Akkarghoda Pickle
This simple pickle recipe retains the earthy, leafy texture of the akkarghoda fern, an indigenous plant commonly found in forests across India.
Wild Food Festival ’24
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.
‘The only sensible and sustainable way forward for our food systems is to localise’
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.
Kilmora: Bringing Flavours and Traditional Knowledge from the Kumaon Hills
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 cr…
Celebration of Millets with NESFAS, Shillong
Chefs and growers discussed the complexities of growing krai in Meghalaya, paired with a curated millet menu.
The Locavore Meetup, Kochi
At this bilingual meetup, in collaboration with the Kerala Museum, we explored the culinary and ecological experiences of forest-dwelling communities.