At Mei-Ramew Café in Khweng village, Dial Muktieh’s knowledge of home-cooked meals shines through her indigenous ways of cooking and use of locally available ingredients. Photo by Team Locavore.
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.
Through an open-to-all mobile kitchen in Ahmedabad, artist Vipin Dhanurdharan imagines the community kitchen afresh. This performance piece feeds, but more so, it builds solidarities. Between the years 2012 and…
When Techi Nimi remembers her years at boarding schools, it is laced with memories of hunger. She longed for Arunachalee food, which was never served.
Too often, the meat in the qormas is overpowered by the masalas, writes Rana Safvi in her essay in the 'Forgotten Foods’ anthology. So, how should a qorma be cooked then?
Zoya Naaz Rehmaan explores whether the Mid Day Meals in different states consider the everyday dietary habits of the students they cater to.
In the wake of the sudden loss of her father, Mandakini Menon found a grounding force in the act of cooking,and the tactility of working with food.
The gular fruit does not exist. Or at least, that’s what the stories say. Historian Priti Saxena, a brief resident of Bihar, discovered gular close to her home in Patna. Intrigued by the mythical narratives around this f…
Shorshe ilish, perhaps the most popular technique of cooking hilsa, involves simmering and serving cuts of the fish in a mustard sauce so pungent that its wallop reaches right into your sinuses, writes Samanth Subramania…
Tonight’s dining experience, a creative collaboration between The Locavore and Chef Thomas Zacharias, is a celebration of the extraordinary women behind our food. Their commitment to sustainability, craftsmanship, and in…
What does food have to do with queerness? Oishika Roy gathers perspectives on eating, desire, chosen families, and the delicate intersection of food and love.
While women from certain communities in Goa are barred from the home and kitchen during menstruation, they are allowed to grind grains on the grinding stone. In this section of 'Grinding Stories Retold: Songs from Goa’,…