Author and cultural historian Dr. Tarana Husain Khan talks to The Locavore about tasting egg flip as a child, the tricky business of recording oral history, and growing up in a family of armchair cooks.
Moving across continents makes everyday practices such as cooking and feeding much more self-conscious, Krishnendu Ray tells us. A renowned food studies scholar, Ray talks to us about his changed perception of cooking, parenting, and his Didu’s jaggery-sweetened moorki.
What does it mean to be in tune with changing seasons? Janagiamma, a leader of the indigeneous Kurumba community in the Nilgiris, tells us that millets and bamboo are good for the monsoons.
Professor and chef Kiranmayi Bhushi spoke to us about cooking for artists in Chicago, her grandfather’s farm in coastal Andhra Pradesh, and Lakshmi Charu—a traditional dish that’s making a comeback.
Ladakhi cuisine is a lot more than just momos and thukpas. Kunzes Angmo’s recipe for Yarkhandi Pulao reflects the region’s links and influences from other cultures and lands.
An Eid specialty, the Sev Na Larvas is a traditional sweet made in Surti households of the Dawoodi Bohra community to celebrate the auspicious occasion of Eid Ul Fitr.
A pot, a knife, a dabba—all made far more precious because they come with the memories of people who used them, and the stories that they shared. We invite you to look through treasured kitchen things from across the country.
Flaky pastries filled with cream, a delicacy in the Bohra community.
Do early associations of food shape our tastes and identity? Pastry chef Heena Punwani speaks to chef Thomas Zacharias about growing up with Enid Blyton books, her mother’s flavourful butter chicken, and the first wedding cake that she ever baked.
It is by observing her family cook that Lamiya Amiruddin developed a strong understanding of her community’s rich culinary heritage.