NE Origins: One Portal, Many Cultures
Founder-CEO Rewaj Chettri talks about challenges common to producers from the Northeast, and taking the plurality of cultures of the region to the rest of India through food.
Fearless: The Spirit of Resilience and Innovation
Founder of Jokai Fearless Tea, Aditya Shah, tells The Locavore how over the last century and a half, the company has seen wars, famines, floods, and droughts, and still survived and thrived.
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.
Pune’s Khadda Market: Seen Through the Eyes of an Architect
Why don’t we treat markets as the wonderful public spaces they really are? Wandering through a local market in Pune, and speaking to the vendors who run it, architect Smita Patil is struck anew by this question.
What Does it Take to Chronicle Culinary Memory?
Author and cultural historian Dr. Tarana Husain Khan talks to The Locavore about tasting egg flip as a child, the tricky business of recording oral history, and growing up in a family of armchair cooks.
Home Is Where the Honey Is
Last Forest supports traditional livelihoods like honey hunting and millet farming among the indigenous peoples of the Nilgiris, home to one of the last shola forests in the region.
An Excerpt From Sumitra and Anees: Tales and Recipes From A Khichdi Family
When a Hindu from Karnataka and a Muslim from Uttar Pradesh choose to spend their lives together, what do they cook at home? Journalist Seema Chishti’s book is an ode to her parents’ long partnership, the mish-mash of No…
Goa’s Plant Man Got A Head Start in Farming
The face of the Konkan Fruit Fest, Miguel de Braganza is not only passionate about organic farming, but also committed to nurturing young talent for a food-secure future.
The Trio That’s Digitising India’s Culinary History
Creating an online archive of recipes, the Indian Community Cookbook Project attempts to preserve India’s diverse culinary heritage. They talk to The Locavore about the oldest book in their archives, accessibility, and t…
‘To us, an activist approach is a people-centric approach’
A team of artists, writers, and researchers collaborate to create a graphic series that demystifies the laws and policies around food, and the food systems that we are part of.
Sourcing Salt of the Valleys and Other Pahadi Produce
Led by co-founders who belong to the mountainous region of Uttarakhand, Valley Culture works to preserve traditional food practices and uphold livelihoods in the region.
An Excerpt from Bene Appetit: The Cuisine of Indian Jews
In Bene Appetit, Esther David, a Bene Israel Jew herself, records traditions and closely guarded recipes from Jewish communities from across India. In this excerpt, she travels to Andhra Pradesh to learn about the cuisin…