The Inner Workings of The Oldest Maharashtrian Bhojanalay in My Hometown
No spectacle, no fancy plating—just food you keep coming back for, for years together. Harshita Lalwani gets a glimpse into the kitchen at New Poona Boarding House.
An Essential Reading Guide to Mumbai’s Changing Seascape
Mukta Patil, Projects Editor at The Locavore, curates a list of essential readings on sustainable fishing and the Koli community.
“What will I do, sitting at home?”
—Surekha Kochrekar, a vegetable-seller in Banda
“Watching a large fish being caught for the first time as a kid, it stayed with me”
—Achchu, a fisherman from Lakshadweep
“I wanted to start a shop that was my own. I didn’t want to depend on anyone”
—Nagasri, who runs a dosa shop in Madhura Nagar, Hyderabad
Nothing For The Bin: Lessons from ‘The No-Waste Kitchen Cookbook’
Bruised tomatoes, cauliflower stems, orange peels—what we dismiss, Arina Suchde wants you to begin redeeming. In this excerpt from The No-Waste Kitchen Cookbook, she makes a case for our everyday food scraps as the begin…
What Does it Mean to Blend Traditional Food Wisdom with Cutting Edge Technology?
Shivani Unakar visits a university kitchen in Bengaluru to understand the complexities of what it means to blend traditional food wisdom with cutting-edge technology.
Pickled and Forgotten: Why Meat and Fish Pickles Are Missing From Modern Indian Cookbooks
Everyone pickles, but only some pickle fish and meat, writes Sohel Sarkar.
Picking and Eating Mahua Flowers in Jharkhand
What happens when an indigenous ingredient earns a largely notorious reputation due to archaic excise policies? How does one reintroduce it to modern diets, while preserving indigenous knowledge? We gather perspectives f…
Ganesh Nakhawa on Why He Won’t Be the Last Fisherman of Mumbai
Fisherman-activist Ganesh Nakhawa talks to us about navigating tradition and technology, the shrinking coastlines of Mumbai, and what keeps him tied to the sea as a Koli fisherman.
How Food Producers in the Mountains Navigate Unseasonal Rains
From harvesting honey to growing indigenous vegetables, unpredictable rainfall severely impacts the food we eat. In the face of such varying weather patterns, farmers and producers, including The Locavore’s partners, oft…
“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…