Priyal Ranka, who is part of The Locavore’s editorial team, curates a list of essential stories—readings, interviews, and audios—to broaden our understanding of animal foods, and explore how they sit within memory, ecolo…
Rooted in the philosophy of no waste, Ghaittya is a traditional Chittagong dish that turns leftover or near-spoiling Hilsa into a fragrant, comforting preparation of fried fish, garlic, and onions.
—Ashik, a fish-seller in Saki Naka, Mumbai
This recipe celebrates the delicate flavour of the silverbelly fish—locally known as Karapodi—cooked in a fragrant Kayi masala blend. Rooted in the coastal kitchens of Tamil Nadu, this dish highlights the comfort of home…
This recipe from sustainable seafood initiative InSeason Fish celebrates the bold flavours of sardine, paired with kudampuli—or Malabar tamarind—reflecting Kerala’s vibrant coastal traditions.
This Bengali recipe from sustainable seafood initiative InSeason Fish highlights the bold, meaty flavours of the tonguesole fish,abundantly available in December along both coasts of India.
This recipe for a Maharashtrian curry from sustainable seafood initiative 'InSeason Fish’ highlights the unique texture and delicate flavours of the daggertooth pike conger,or the pike eel,abundantly available in Decembe…
Our first potluck in Kolkata revolved around small freshwater fish, a variety slowly slipping away from the region’s plates.
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.