At Little Flower Farms, a lush biodiverse site in Kerala, they serve guests fresh produce from their garden. They speak to The Locavore of windy Vagamon, the flavours in their kitchen, and the land they nurture.
While India has a rich and diverse culture around cooking dried fish, it hasn’t been celebrated owing to its fraught histories, matters of identity, and smells. Shruti Tharayil writes on challenging old hierarchies of smells, and her own journey of unlearning.
Although making hot-processed coconut oil is challenging, Purvina’s team is passionate about preserving Kerala’s traditional oil-making techniques. Catch a glimpse of their oil-making process, stunning uruli, and farm in Malappuram.
While cold-pressed coconut oil has received a fair amount of attention in recent years, Purvina is bringing light to the dimming awareness of ventha velichenna, or hot-processed coconut oil.
As pro-vegetarian and vegan narratives gain gumption in India, a closer look at the ethical, environmental, and social realities of this dialogue.
A peek into a young social enterprise in Kerala that works with forest-dwelling communities.
Read an interview with founder Manju Vasudevan.