culinary heritage - The Locavore

Books on Food

Vishalakshi Padmanabhan is Devoted to Preserving Heirloom Rice Varieties

December 8, 2023
Archana Pidathala

In this chapter of 'Why Cook’, Archana Pidathala tells us about Vishalakshi Padmanabhan, founder of Buffalo Back Collective in Bangalore. Vishala’s guiding principle for the organic store is rooted in the food ethic she grew up with: to waste nothing, and cherish everything.

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Main Course

Muthira pachakaya puzhukku

December 8, 2023
Vishalakshi Padmanabhan

This puzhukku, which Vishalakshi learned to prepare from her grandmother, is made using horse gram, raw plantain, and spiced coconut.

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Main Course

Kulith ani Kooka Koddel

November 27, 2023
Ashwini Pai

This kulith ani kooka koddel, a family recipe from Chef Ashwini Pai, is a warm and comforting Mangalorean curry that uses the chinese potato, a winter produce from the coastal regions of Karnataka.

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Pickles and Chutneys

Fish Pickle

October 26, 2023
K.m. Mathew

This fish pickle from Mrs K.M.Mathew’s Finest Recipes is spicy and tangy, adding a burst of flavor to any meal.

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Desserts and Mithai

Achappam

October 26, 2023
K.m. Mathew

This sweet and crispy achappam, from Mrs K.M. Mathew’s Finest Recipes, is made with rice flour and coconut milk.

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Breakfast

Foxtail Jadoh With Tungtap and Salad

October 19, 2023
Sayani Sengupta

Inspired by her elder brother's adventurous tales of travelling and trekking, Sayani, Chef volunteer from the Millet Cooking Lab, shares the recipe of this traditional breakfast delicacy from Meghalaya.

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From the Fields

‘Pounding and pickling was a community activity’

October 5, 2023
Chetana Divya

Usha Rayalu, who co-founded The Manduva Project with Neha Alluri, says the central courtyard for which the brand is named was where women in their family could be themselves.

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Main Course

Mourola Maach er Tok Jhal

October 5, 2023
Dolon Dutta Chowdhury

Dolon Dutta Chowdhury shares her mother’s version of Mourola Maach er Tok Jhal, her take on the traditional Bengali Tok – a light sweet-and-sour dish served towards the end of a Bengali meal.

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Recipes of Revolt and Resistance: Artist Rajyashri Goody Challenges Deep-Rooted Casteism

September 29, 2023
Khorshed Deboo

Through her practice, artist Rajyashri Goody probes the perversions of caste in India, and how food forms a locus where the interplay of power and powerlessness is unfortunately most evident.

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Main Course

Mixed Millet Rotla

June 13, 2023
Neeta Ritesh Shah

Sorghum, pearl millet, and finger millet flours are combined to make this wholesome dish, with recipes for cucumber-tomato sabji, and chilli pickle that pair perfectly with it.

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