Retired fisher S. Palayam collects data that helps fisherfolk in Chennai navigate the weather and sustain ways of traditional fishing.
At Mei-Ramew Café in Khweng village, Dial Muktieh’s knowledge of home-cooked meals shines through her indigenous ways of cooking and
Shruti Tharayil talks to The Locavore about seasonal foraging, how she became a self-taught herbalist, and the Musumusu Kai Keerai
Through an open-to-all mobile kitchen in Ahmedabad, artist Vipin Dhanurdharan imagines the community kitchen afresh. This performance piece feeds, but
When Techi Nimi remembers her years at boarding schools, it is laced with memories of hunger. She longed for Arunachalee
Too often, the meat in the qormas is overpowered by the masalas, writes Rana Safvi in her essay in the
Zoya Naaz Rehmaan explores whether the Mid Day Meals in different states consider the everyday dietary habits of the students
In the wake of the sudden loss of her father, Mandakini Menon found a grounding force in the act of
The gular fruit does not exist. Or at least, that’s what the stories say. Historian Priti Saxena, a brief resident
Shorshe ilish, perhaps the most popular technique of cooking hilsa, involves simmering and serving cuts of the fish in a
Tonight’s dining experience, a creative collaboration between The Locavore and Chef Thomas Zacharias, is a celebration of the extraordinary women
What does food have to do with queerness? Oishika Roy gathers perspectives on eating, desire, chosen families, and the delicate