The capital city’s oldest Durga Pujo brings Old Delhi’s expert bawarchis to cook up a storm in a school playground.
No spectacle, no fancy plating—just food you keep coming back for, for years together. Harshita Lalwani gets a glimpse into
Mukta Patil, Projects Editor at The Locavore, curates a list of essential readings on sustainable fishing and the Koli community.
—Surekha Kochrekar, a vegetable-seller in Banda
—Achchu, a fisherman from Lakshadweep
—Nagasri, who runs a dosa shop in Madhura Nagar, Hyderabad
Bruised tomatoes, cauliflower stems, orange peels—what we dismiss, Arina Suchde wants you to begin redeeming. In this excerpt from The
Shivani Unakar visits a university kitchen in Bengaluru to understand the complexities of what it means to blend traditional food
Everyone pickles, but only some pickle fish and meat, writes Sohel Sarkar.
What happens when an indigenous ingredient earns a largely notorious reputation due to archaic excise policies? How does one reintroduce
Fisherman-activist Ganesh Nakhawa talks to us about navigating tradition and technology, the shrinking coastlines of Mumbai, and what keeps him
From harvesting honey to growing indigenous vegetables, unpredictable rainfall severely impacts the food we eat. In the face of such