Pendhra Chokha
An unexpected discovery at the Wild Food Festival, this chokha celebrates pendhra’s unique texture and taste.
Wild Foods
“The idea is to not waste a single leaf that comes”
Gayatri Desai, chef and founder at Pune’s experimental kitchen and fermentary Ground Up, talks about the unique flavour of ferns and lemons, using every last part of bamboo, and why fermentation is intrinsic to the way s…
‘The only sensible and sustainable way forward for our food systems is to localise’
Shruti Tharayil talks to The Locavore about seasonal foraging, how she became a self-taught herbalist, and the Musumusu Kai Keerai Rasam that she ate during her recent cycle yatra.
Wild Food Festival ’23
A rainy afternoon spent learning about monsoon wild foods from Palghar, Maharashtra, and hearing from Adivasi communities preserving them.