Tamil Nadu

Bommi’s Crab Pepper Fry

Seasoned by the Sea is a coastal community cookbook published by Uyir Pathipagam (2025). Bommi’s family is widely known as crab-sellers in the Thazhankuppam region of Tamil Nadu. Her crab dish, involving simple ingredien…

Bommi

Dried Fish At Amma’s Memorial

In a three-year-long cookbook project spanning the Coromandel coast, Bhagat Singh A. writes a tribute to his late mother.

Niranjana R., Bhagath Singh A., Palanikumar M, Anthoni Guruz, Nithya K.

Watlappam

Watlappam,a culmination of three ingredients of egg, coconut milk, and palmyra sap sweetener,takes pride of place in the Eid festivities of Kayalpatnam, a Tamil Nadu coastal town.

Sumaiya Mustafa

Kayalpatnam’s Palmyra Sap Delicacies

Sumaiya Mustafa, a chronicler of the city's culinary heritage, talks to The Locavore about how the sap of the palmyra, and ice apples shape lives and livelihoods in her coastal town in Tamil Nadu.

Sumaiya Mustafa & Team Locavore

Karuvadu Thokku

With simple cooking techniques birthing complex flavours, Malar Arivazhagan shares this treasured recipe of a dried fish pickle.

Malar Arivazhagan
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