(2/2) In case you love eating honey, you must know that it’s #WorldBeeDay today! 🐝 This special occasion—celebrated to mark the birthday of beekeeping pioneer Anton Janša—aims to raise awareness about the importance of bees and other pollinators in our ecosystem. Bees play a crucial role in pollinating plants, which helps produce the food we eat and maintain healthy ecosystems. However, bee populations are declining due to factors like habitat loss, pesticides, and climate change. In our work at The Locavore, we count ourselves lucky to have met #TLpartner producers doing some incredible work in this space. Say hello to @ValleyCultureIndia, @ForestPost.in, @TenaciousBeeHive, and @NEOriginsIn! We highly recommend you check out their stories and get your hands on their delicious varieties of honey via the ‘Producer’ section on @TheLocavore.in website—the link is in our bio! By celebrating World Bee Day, we encourage you Locavores to take mindful actions to protect bees and their habitats, ensuring the sustainability of our environment and food supply. To meet more #TLpartner producers offering honey sourced in sustainable and thoughtful ways, check out part 1 of our #WorldBeeDay series. #TLpartner #HoneyBees #Honey #ValleyCulture #ForestPost #TenaciousBeeCollective #NEOrigins #AntonJansa #BeALocavore #CelebrateLocal #LocalToMe #ImALocavore #RegionalIndianFood #LocalSeasonalRegional #IndianFoodMovement #TheLocavore #DoingGoodThroughFood
(1/2) Did you know that today is #WorldBeeDay? 🐝 🍯 This special occasion—celebrated to mark the birthday of beekeeping pioneer Anton Janša—aims to raise awareness about the importance of bees and other pollinators in our ecosystem. Bees play a crucial role in pollinating plants, which helps produce the food we eat and maintain healthy ecosystems. However, bee populations are declining due to factors like habitat loss, pesticides, and climate change. In our work at The Locavore, we count ourselves lucky to have met #TLpartner producers doing some incredible work in this space. Say hello to @Last_Forest, @MoonshineHoneyProject, @AamraByNSK, @OOOFarms, and @Tillage.in! We highly recommend you check out their stories and get your hands on their delicious varieties of honey via the ‘Producer’ section on @TheLocavore.in website—the link is in our bio! By celebrating World Bee Day, we encourage you Locavores to take mindful actions to protect bees and their habitats, ensuring the sustainability of our environment and food supply. To meet more #TLpartner producers offering honey sourced in sustainable and thoughtful ways, check out the part 2 of our #WorldBeeDay series. #TLpartner #HoneyBees #Honey #LastForest #MoonshineHoneyProject #AamraByNSK #OOOFarms #Tillage #AntonJansa #BeALocavore #CelebrateLocal #LocalToMe #ImALocavore #RegionalIndianFood #LocalSeasonalRegional #IndianFoodMovement #TheLocavore #DoingGoodThroughFood
•June Workshops• As we welcome monsoons, it is a good opportunity to learn about the edible and medicinal plants growing in your immediate ecology from the comfort of your own homes. Prepare yourself to be a full time forager as the rains brings the earth alive! Swipe to learn more about each of our June workshops! One of the biggest supports you can offer is to help spread the word in your circles, as our work reaches more people through word of mouth. Head to the link in the bio to learn more about each workshop and to register! 🍀 . . . . . . . . . . #forgottengreens #forgottengreensworkshop #indianfoodmovement #slowfood #rewilding #theartofslowliving #rewildingindia #urbanforaging #wastenothing #wildfood #forgaingforfood #foragingindia #forager #regenerativeagriculture #foragedfood #rewildingyourdiet #wildfoodlove #traditionalknowledge #traditionalwisdom #indigenouswisdom #decolonizefood #culniarybiodiversity #foodspotting #ediblewildplants #herbsofinstagram #healingherbs #wildgreens #forgottenfood
Our tables are set for the weekend! Join us for a memorable dining experience. 🥘🙌 #WeekendDining #ReserveYourTable 📍Dhaba On The Falls For reservations call: +1 (905) 358-0864 #indianfoodmovement #indianfoodlove #chickencurry #indianfoodniagarafalls #niagararestaurant #finedinerestaurant #niagara_falls #northindianfood #northindianfoodlove
Transport your taste buds to the streets of India with our authentic Kulfi – a creamy delight that’s a sweet escape from the ordinary! 😍🍧🥶 📍Dhaba On The Falls For reservations call: +1 (905) 358-0864 #indianfoodmovement #indianfoodlove #chickencurry #indianfoodniagarafalls #niagararestaurant #finedinerestaurant #niagara_falls #northindianfood #northindianfoodlove
Sunday Special - চিকেনকষা, বাসন্তীপোলাও,ফিশফ্রাই,গুলাপজামুন,সন্দেশ Do you love this ? Comment Below ! 😋 ➖➖➖➖➖➖➖➖➖➖➖➖➖ 📮Follow ,Like and Tag #thedailyfoodcrush ➖➖➖➖➖➖➖➖➖➖➖➖➖ For more food related updates follow @thedailyfoodcrush @thedailyfoodcrush 🍀 #thedailyfoodcrush #nonvegthali #bengalifood #desifood #homemadefood #gharkakhana #bengalicuisine #bengalifoods #kolkatadairies #foodbloggers #foodgasm #foodcoma #foodlife #foodinsta #foodaddict #foodism #foodblogfeed #foodforlife #foodinspiration #kolkatafoodlovers #kolkatafoodscene #kolkatafooddiaries #indianfoodbloggersnetwork #indianfoodisthebest #indianfoodrecipe #indianfoodmovement #bengalifoodie #bengalifoodlover
Sip into bliss with our tantalizing mango lassi – a taste of sunshine in every sip! 🥭✨ 📍Dhaba On The Falls For reservations call: +1 (905) 358-0864 #indianfoodmovement #indianfoodlove #chickencurry #indianfoodniagarafalls #niagararestaurant #finedinerestaurant #niagara_falls #northindianfood #northindianfoodlove
Egg Biryani 🥚 #biryani #biryanilove #biryanilovers #biryanilover #dumbiryani #biryaniislove #eggbiryani #egg #eggs #egglover #indianfood #indianfoodie #indianfoodlovers #indianfoods #indianfoodies #indianfoodlover #indianfoodmovement #indianfoodlove #desi #desifood #desifoodie #desifoodswag #desifoods #desifoodlover #desifoodies #dinner #weekend #weekenddinner #sunday #sundaydinner
Homemade Pumpkin Puree 🧡🧡 This Summer season I wanted to try something NEW, like experimenting with a new fruit and I started by making my own pumpkin puree at home. This was so simple and easy to whip up and found to be less expensive than grabbing the traditional canned pumpkin from store. There was definitely something special about working with a Pie pumpkin, from roasting it in your oven and transforming it into a sweet silky ingredient for yummy homemade treats! Pumpkin is a good source of Vitamin A, Potassium, Fiber, Antioxidants, and has a little Iron and Protein too. There are a lot of substantial nutrition benefits of incorporating pumpkin into your dishes. Method: The procedure is as simple as 1, 2, 3.. 1. Prep Pie Pumpkin🎃: Wash, cut and scoop out the seeds 2.Bake at 180 degreesC for 45 to 50 minutes, let cool 3. Puree the pumpkin flesh discarding the outer hard peel until you get a smooth consistency You can use the seeds by roasting them for a quick healthy snack or use them in your halva or any other sweet dessert. I found my Pie Pumpkin at a local farmers market and I immediately bought it as it was less cheaper compared to my conventional grocery store. I also encourage you all to buy fresh, and local food from local farms as by doing this we support the local food environment and also end up saving a little money. We also reduce our own carbon footprint by eliminating the transportation and manufacturing process involved in the traditional canned puree available at the grocery stores. So, head to your local farmers market and grab your favourite pie pumpkin and get started ! #pumpkinpie #pumpkinpuree #homemade #freshproduce #pumpkinrecipe #supportfarmersmarkets #pumpkinspiceandeverythingnice #pumpkinart #indianfoodmovement #healthyliving #orangepower #madefromscratch
Experience the irresistible allure of North Indian flavors – where every bite tells a story of tradition and taste! 🕌🍴✨ 📍Dhaba On The Falls For reservations call: +1 (905) 358-0864 #indianfoodmovement #indianfoodlove #chickencurry #indianfoodniagarafalls #niagararestaurant #finedinerestaurant #niagara_falls #northindianfood #northindianfoodlove
দুপুরে লাঞ্চ খালি - ভাত, লংকাপোস্ত মুরগি, ঝুরঝুরে আলুভাজা, মুগডাল,সুক্ত,চিকেনডাকবাংলোও,পাবদার ঝাল,চাটনি,পাপাড, মিষ্টি, মিষ্টিদই। Do you love this ? Comment Below ! 😋 ➖➖➖➖➖➖➖➖➖➖➖➖➖ 📮Follow ,Like and Tag #thedailyfoodcrush ➖➖➖➖➖➖➖➖➖➖➖➖➖ For more food related updates follow @thedailyfoodcrush @thedailyfoodcrush 🍀 #thedailyfoodcrush #nonvegthali #bengalifood #desifood #homemadefood #gharkakhana #bengalicuisine #bengalifoods #kolkatadairies #foodbloggers #foodgasm #foodcoma #foodlife #foodinsta #foodaddict #foodism #foodblogfeed #foodforlife #foodinspiration #kolkatafoodlovers #kolkatafoodscene #kolkatafooddiaries #indianfoodbloggersnetwork #indianfoodisthebest #indianfoodrecipe #indianfoodmovement #bengalifoodie #bengalifoodlover
This #InternationalLabourDay got us thinking about how rising temperatures affect labouring bodies, and what it takes to grow food under such debilitating circumstances. Heat, work, and food are experienced differently by all of us, often unequally. Amidst worrying summers, we are compelled to ask the questions of: who gets to rest, who receives fair wages, who has autonomy over their bodies, and who has autonomy over what they produce. To learn more, we turned to articles chronicling different experiences of work within the Indian food system: ⛏️ Purnima Sah, in ‘Why Climate Impact On Tea Yield Is Making Women Workers Sick’ on @BehanBox reveals how uncharacteristic rainfall and drought have lowered the yield and quality of Darjeeling tea. In response, plantations have upped the use of pesticides. Having to use these chemicals without any protective gear, women workers face skin, respiratory, digestive, and neurological illnesses. ⛏️ In ‘Cotton has now become a headache’ on @Pari.Network, Chitrangada Choudhury and Aniket Aga write about the rapid spread of BT cotton in Odisha’s Rayagada district. In narrations of farmers being pushed to spray toxic herbicides bare-bodied, we are made aware of the impact of this trend on farmer bodies, land health, and food sovereignty. ⛏️ @KhabarLahariya’s video reporting in Banda district reveals that महिला किसान दोगुना मेहनत के बाद भी अधिकार व पहचान से रहती हैं वंचित. Women agricultural labourers in Banda are not only responsible for the work at home, such as feeding family and looking after cattle, but they also take on crop cutting during the harshest part of summer, for which they receive very little compensation. ⛏️ Anumeha Yadav, in ‘Workers at India’s Largest Mandi Still Paid Decades-Old Rates, Can’t Afford Vegetables’ on @TheWireIn, shares Azadpur mandi’s workers’ experiences of working for extremely low wages, the exploitation and starvation they face, and how worsening heat seems like the final nail in the coffin. We hope you read these thought-provoking stories on their respective platforms, and understand the toil it takes to grow the food we eat, and sometimes take for granted.
Where every bite is a passport to spice-laden bliss! 🍛😍🍽️ 📍Dhaba On The Falls For reservations call: +1 (905) 358-0864 #indianfoodmovement #indianfoodlove #chickencurry #indianfoodniagarafalls #niagararestaurant #finedinerestaurant #niagara_falls #northindianfood #northindianfoodlove
(2/2) Scorching summer heat. Above normal daytime and nighttime temperatures. Heatwaves and related illnesses and deaths. These are the new normals in India as the climate changes, and the months of April, May, and June become increasingly unbearable. Outdoor labourers, especially those working in sectors like agriculture, animal husbandry, fishing, construction, and quarries and kilns, are at extreme risk from these rising temperatures. This #InternationalLabourDay, we wanted to look at some of the ways in which heat intersects with labour; the toll it takes on agricultural workers, especially women, and how they avoid some of its worst impacts. Here we are featuring our #TLpartner producers @UmraniFarms and @Dongaon_Local. We wanted to know how the heat was impacting the health and wellbeing of people they worked with, and what they were doing through the day to beat the heat, whether by changing the way they worked, or what they ate and wore. Stay tuned as we bring you stories that spotlight how agriculture, labour, and heat intersect by curating resources from across media platforms that give us a nuanced understanding of these connections. How has the heat been affecting you, and the people you work with? Photos by @UmraniFarms and @Dongaon_Local #InternationalLabourDay #MayDay #IndianSummer #BeatTheHeat #ClimateChange #BeALocavore #CelebrateLocal #LocalToMe #ImALocavore #RegionalIndianFood #LocalSeasonalRegional #IndianFoodMovement #TheLocavore #DoingGoodThroughFood
It is true that if you are open to it, some of the best experiences you will have in life will come from the most unexpected of places. The same is true for food—just like what I described above. Amusingly, this philosophy is also what connects the homely pahadi kitchen at @thenandastone run by @hemsharma1999, to one of the best restaurants in India - @masquerestaurant helmed by @varuntotlani. Find out how, in today’s Delectable Delhi column for @newindianexpress:
The semester ended with a lot of joy, reminiscing, as well as tears of goodbye. It wasn’t just a farewell for us but also for Arya ma’am( @lostindigitality ) who’s starting a new journey! All the best ma’am! We ended our time together with some delicious food at DYU Art Cafe (@dyuartcafe ) in Koramangala. Now as our classmates leave for the holidays, start new jobs, and take a break, we will continue posting about their research projects. Can’t wait to see everybody at convocation already! 🫶🏽🫶🏽 . . . . . . . . #culturesoffood #capstoneproject #foodstudies #foodproject #indianfoodmovement #slowfood #theartofslowliving #rewildingyourdiet #traditionalknowledge #traditionalwisdom #indigenouswisdom #decolonizefood #culniarybiodiversity #foodmemories #foodascommons #foodmemory
I requested Hem ji at @thenandastone to make something simple and comforting for lunch today. Something that he and his family would have at home on days when they needed comfort food. “Chasiya banate hain, ma’am?” he asked, and I could sense the doubt in his tone because it felt like he was sure that I wouldn’t want to experiment. I asked him what it was, and the description made me agree as soon as he finished telling me about it. Chasiya or chachiya is a one-pot summer dish made with boiled rice + buttermilk, in the home kitchens of Kumaon. Hem ji cooked the already boiled rice with some mattha (buttermilk) and seasoned it with some pisyun loon (flavoured pahadi salt) + garlic. The dish was comforting - just what I’d requested for. It also reminded me of the baleyi that I have had multiple times at @pahadipattal’s home — prepared in a similar manner and native to Himachal Pradesh. My friend @the_himalayan_rasoiya mentioned that the Garhwali community makes this too, albeit with jhangora ie barnyard millet. Maybe they make it with millet in Kumaon too, but Hem ji tried to play it safe while making it for us? What do you think? 🙂
(1/2) How has the heat been affecting you, and the people you work with? ☀️ Have you noticed it is becoming really difficult to even work indoors? Air conditioners whirring overtime, so many drinks; two, sometimes three showers. So it is almost impossible to imagine the effect these summer months can have on the bodies and minds of people who labour outdoors—impacts on kidney and urogenital function, poor maternal health, rise in anemia in women, and far more instances of fatigue and stress. This #InternationalLabourDay, we wanted to look at some of the ways in which heat intersects with labour; the toll it takes on agricultural workers, especially women, and how they avoid some of its worst impacts. We kick off this May Day series with our #TLpartner producers @WildJaiFarm and @AamraByNSK. We wanted to know how the heat was impacting the health and wellbeing of people they worked with, and what they were doing through the day to beat the heat, whether by changing the way they worked, or what they ate and wore. Over the coming days, we will bring you stories that spotlight how agriculture, labour, and heat intersect by talking to some of our #TLPartner producers about what they are doing to change their work practices to adapt to the changing climate, curating resources from across media platforms that give us a nuanced understanding of these connections, and digging into the TL archives to highlight stories we have published that show us the many ways we can look at food and work. Photos by @WildJaiFarm & @AamraByNSK #InternationalLabourDay #MayDay #IndianSummer #BeatTheHeat #ClimateChange #BeALocavore #CelebrateLocal #LocalToMe #ImALocavore #RegionalIndianFood #LocalSeasonalRegional #IndianFoodMovement #TheLocavore #DoingGoodThroughFood
Summer calls for some refreshing drinks 🍹 Follow @food_blogger290 ❤️❤️ #refreshingdrink #mocktails #summervibes #summer #drinkspecials #indiandrinks #indianfoodbloggers #indianfoodblogger #indianfoodmovement #mumbaifood #mumbaifoodguru #indiancuisine #indianfood #foodstagram #drinkphotography #delhifoodies
Indulge in more than just North Indian cuisine; immerse yourself in a wholesome dining experience by the falls!🍛🍻 📍Dhaba On The Falls For reservations call: +1 (905) 358-0864 #indianfoodmovement #indianfoodlove #chickencurry #indianfoodniagarafalls #niagararestaurant #finedinerestaurant #niagara_falls #northindianfood #northindianfoodlove
Ditch the tandoor and try a Naga thali in Goa! Prepared with a fusion of Goa’s local and NE ingredients, this Naga thali is a gastronomic celebration of spice, sour, sweet, salt, pungent, bitter, and umami - a sensorial melody that will blow your mind... ^Rice: We prefer authentic black sticky rice so we ordered it separately and it was fabulous. ^Smoked Pork Axone - yummy juicy pork curry cooked with fermented soybean paste, Axone (pronounced Akone) - known for its strong & pungent aroma ^Eromba - boiled potato with fermented bamboo-shoot and sundried Ngari Fish // Derived from Manipuri words “Peru tana lonba” translates to “mixing and stirring” - traditionally made with Ngari freshwater fish that is sundried and fermented in earthen pots ^Smoked Pork salad - gingery and spicy with Raja mirch ( it is spicy!) // A moreish medley of roasted chillies, ginger, salt, pepper and lemon juice ^Leafy steamed mustard greens and spinach leaves ^Boiled Green Vatana - local Goan peas ^Seasonal fruits to sweeten your senses so you can go back for more and more… . . . . #TheSLOWFarm #SLOWFood #Goadiaires #WholesomeFood #Foodlovers #SlowMovement #FlavoursofIndia #LocalFood #GoaThali #SLOWReview #Slowmade #NagaThali #LocalCommunity #Forgottenfood #UrbanorganicGardener #GoaFoodtravel #NorthEastFood #NorthEastIndia #SLOWliving #SeasonalFood #SustainableLiving #SlowGoa #IndianFoodMovement #NativeFood #HomeGardening #SustainableFarming #WildFood #Permaculture #SeasonalIngredients #GhostPepper
Delighting taste buds, one plate at a time! 🍽️ 📍Dhaba On The Falls For reservations call: +1 (905) 358-0864 #indianfoodmovement #indianfoodlove #chickencurry #indianfoodniagarafalls #niagararestaurant #finedinerestaurant #niagara_falls #northindianfood #northindianfoodlove
Say hello to @BalionAgrofoods, our latest #TLpartner producer at @TheLocavore.in! 🌴 Balion Agrofoods—a brand based in the Sindhudurg district, a Konkan region abundant in coconut palms—offers products made from coconut sap. Tapping into this local wealth, their mission is to revive the region’s coconut palm sector through natural and clean coconut-based products infused with local ingredients such as ginger and turmeric. The coconut sap, locally known as coconut neera, is harvested from the flowers of these trees, and processed to make products such as infused coconut cider vinegars and coconut amino sauces. We love that @BalionAgrofoods helps local farmers improve soil health and fertility on leased farmlands by identifying and addressing nutritional deficiencies and pest issues through tailored treatments overseen by skilled agronomists. Moreover, every ingredient they use to make their coconut-amino-based products is entirely traceable to the Sindhudurg district. You must get your hands on their Coconut Flower Cider Vinegar packed with probiotic goodness, as well as their Coconut Amino, a distinctive flavour enhancer that will add a slightly sweet, umami taste to your dishes! To learn more about @BalionAgrofoods’s incredible work and coconut sap products, head over to the ‘Producers’ section on our website — link in bio! #TLpartner #BalionAgroFoods #Konkan #Maharashtra #CoconutSap #BeALocavore #CelebrateLocal #LocalToMe #ImALocavore #RegionalIndianFood #LocalSeasonalRegional #IndianFoodMovement #TheLocavore #DoingGoodThroughFood
Chamomile Moon Milk |Self-care Herbal Ritual}🌙 I had so much fun making this in celebration of the Full Moon, yesterday! I thought it was a creative way to instill awareness around cycles and seasons, while honouring ourselves in an artful ritual that feels us leaving calm and peaceful. This Soothing brew tastes delicious, has plentiful health benefits and is super easy to make. The herbs and spices I used to complement this moon milk are nurturing and calming, and this recipe can be made &used at any time of the day to ground the nervous system. I made this in the evening and consumed it two to three hours before going to sleep💤 The home-grown herbs used in this recipe are essential for women’s health and are wonderful to have on hand: 🌿Chamomile flowers 🌷 Rose petals 🌙Moon Milk Recipe Ingredients: 1 teaspoon Chamomile flowers 1teaspoon Rose petals 1/2 cup water 1 1/2 cup unsweetened Oat milk 1/8th teaspoon Vanilla extract Pinch of Cinnamon Pinch of star anise 1 tablespoon Raw honey(optional) 🍵Method: •Bring water and oat milk to simmer (not boil)that it is warm enough to infuse it with Chamomile flowers and few Rose petals. •Put the spices and let cover the lid to let the flowers steep for about 10 to 15 minutes. •Strain and stir in raw honey and some vanilla. Sip and enjoy this aromatic soothing brew. Any plant-based or dairy milk can be used to prepare this. I used unsweetened oat milk as it’s easier on the digestive tract and it promotes relaxation, so it’s a great choice to use it in the moon milk. 🪴 🪴 🪴 🪴 🪴 🪴 🪴 🪴 🪴 🪴 #chamomileflowers #moonmilk #rosepetals🌷 🌷 #selfcare #fullmoonrituals #soothing #healthydrink #herbalife #abendritual #calmdown #slowliving #homesteading #drinksofinstagram #homegrownfood #indianfoodmovement
Repost • @forgottengreens Inviting you to join us to explore the enchanting world of edible flowers! Flowers have graced our culinary heritage for centuries, offering both medicinal wonders and delightful flavours. With the advent of social media, the world of edible blooms has bloomed like never before. We invite you to join us for an introduction to the world of edible flowers! During the workshop you will: 🌸 Learn to identify flowers that grow in your surroundings. 🌸 Discover creative ways to incorporate edible flowers into your daily meals. 🌸 Gain insights into the cultural and historical significance of edible blooms. Session recordings will be shared for a limited period. Head to the link in bio to register for the workshop! Tag a friend who would love to join you in this flowery adventure 🌺 🗓 Date - 27th & 28th April 🕰 Time - 11 am to 12:30 pm 📍Location - Online . . . . . . . #forgottengreens #indianfoodmovement #slowfood #rewilding #theartofslowliving #rewildingindia #urbanforaging #wastenothing #wildfood #forgaingforfood #foragingindia #forager #regenerativeagriculture #foragedfood #rewildingyourdiet #wildfoodlove #traditionalknowledge #traditionalwisdom #indigenouswisdom #decolonizefood #culniarybiodiversity #foodspotting #ediblewildplants #herbsofinstagram #healingherbs #wildgreens #forgottenfood
We had the pleasure of installing not one but two Eloma Joker Combi Steamers at this popular restaurant! Now they can experience a whole new level of efficiency and precision in their kitchen 🔥 Ask the team about Eloma today! #eloma #chefs #instafood #foodgram #instafoodie #foodstagram #eats #instaeat #eatstagram #cheflife #food #cooking #instachef #chefgram #foodblogger #readymeal #indianfoodmovement #mealprep #caterer #dining #restaurant #cafe #oven #catering #bakery #skanos
#OnMyPlate Today’s lunch plate is coming from Tanvi Kuckian (@tee.yaaaa), our new Digital Media Associate at @TheLocavore.in! Tanvi shares, “Food has been my companion from a young age, especially when I was still an only child. A lot of my childhood memories are hazy to me, but the ones surrounding food are thankfully crystal clear. I went through a phase as a teenager when I was unable to appreciate the amazing Maharashtrian and Mangalorean food that was made at home. But now, slightly older and wiser, things have changed! I remember growing up eating my mother’s ‘kakdi chi koshimbir’ (a Maharashtrian cucumber salad) as if it were yesterday. She usually prepares it on hot days, and the joy this simple koshimbir brings me is truly unparalleled. The beauty of this koshimbir lies in how it elevates any meal you eat it with, and the addition of yogurt makes it an ideal dish during summertime. While you can make your own variation of the tempering, my mother uses chopped chilies and mustard seeds. She also adds some sugar to the koshimbir, as well as fresh coriander leaves. I suggest topping it with roughly grounded peanuts and chilling it in the fridge before you dig in.” On Tanvi’s plate is kakdi chi koshimbir, steamed rice, and toor dal. What have you been eating to beat the heat? Tell us in the comments! And if you’d like to contribute to our #OnMyPlate series, where we highlight the culinary diversity of cuisines across India, please write to us with a description of what’s on your plate, why it’s meaningful to you, along with hi-res photographs at [email protected]. #OnMyPlate #TeamLocavore #MaharashtrianCuisine #KakdiChiKoshimbir #RegionalIndianFood #BeALocavore #CelebrateLocal #LocalToMe #IndianFoodMovement #TheLocavore #DoingGoodThroughFood
Sizzle into Saturday with our mouthwatering Paneer Tikka - the perfect fusion of flavor and tradition! 🔥✨ 📍Dhaba On The Falls For reservations call: +1 (905) 358-0864 #indianfoodmovement #indianfoodlove #chickencurry #indianfoodniagarafalls #niagararestaurant #finedinerestaurant #niagara_falls #northindianfood #northindianfoodlove
Happy Rama Navami! 🙏 Today, let’s celebrate the birth of Lord Rama with the refreshing sweetness of panaka - a divine drink made with water, lime juice, jaggery, nutmeg, cardamom, and saffron. May this auspicious occasion bring joy, peace, and blessings to all. Jai Shri Ram! 🌺 Note: Panaka, especially when crafted with raw sugar, lime juice, and a hint of cardamom powder, isn’t just a festive delight but also a refreshing summer elixir, perfect for combating the heat. According to Ayurveda, its ingredients are known for their cooling properties, making it not only delicious but also beneficial for balancing Pitta dosha during the sweltering summer months. Let’s sip on this divine concoction and stay cool, calm, and connected this Rama Navami. [Rama Navami, panaka, drink, raw sugar, lime juice, cardamom powder, summer, heat, Ayurveda, cooling properties, Pitta dosha]
Vegetarian dish. Nuts and vegetables infused potatoes paste shaped into balls and cooked in a curried creamy sauce. Served with spiced lentils and basmati rice. #malaikofta #veg #indianfoodmovement #mildindianfood #curry #delicious #southasian #humpday
Looking for a delicious dining spot?? Check out @tastybitsjeantalon Contact now @tastybitsjeantalon Catering | Delivery | Dine In available 📲 514-656-1235 #bbqdelivery #bbqs #halal #halalfood #vegeterianfood #vegetarian #vegterianmostmostdays #mtlmoments #mtlfood #tmlbr #mtlblog #mtlfoodie #mtlindian #indian #indianfood #indianfoodmovement #mtlindian #mtlfoodie #mtlbbq #jean #ramadankareem #vegetarian #veganfood #paneer #paneertikka #paneertikkamasala #paneerbuttermasala #paneerlove #paneermakhani #tastybites #tastybits😋
Turn up the flavor this Tasty Tuesday with our irresistible Pani Puri! It’s the perfect pick-me-up for your tastebuds! 🌶️🥟 📍Dhaba On The Falls For reservations call: +1 (905) 358-0864 #indianfoodmovement #indianfoodlove #chickencurry #indianfoodniagarafalls #niagararestaurant #finedinerestaurant #niagara_falls #northindianfood #northindianfoodlove
Shanmugam was right on this! Idlii is great, with good sambar!! #idlii #idliislife #chutney #coconutchutney #indianfood #indianfoodbloggers #indianfoodmovement
Embrace the flavours of summer with our newest #TLRecipe feature: Watermelon Rind and Cucumber Koshimbir from @tamarindtree_dahanu Created by Hemant, this koshimbir is inspired by his childhood memories of his mother’s resourcefulness, and her delicious chutneys and dishes made with vegetable peels and fruit rinds. As the chef and menu-planner at @tamarindtree_dahanu , Hemant is always looking to create dishes that are nutritious and tasty for the school students. This particular koshimbir, with the addition of roasted chana, was especially created to encourage protein consumption among the students, many of whom suffer from chronic undernutrition. But don’t let the simplicity of this koshimbir fool you! Aside from being packed with protein, the roasted chana adds an element of crunch to each bite and the bright, tart vinaigrette brings the whole dish together, making it the perfect summer delight! Tamarind Tree School, provides open-access, technology-driven, English medium education and works on the belief that every child deserves education that provides them with the opportunity to become independent lifelong learners. The Locavore is currently fundraising for their nutrition program with a goal of 10 lakhs - that will feed students for a year. To contribute, please click the link in our bio! #TheRightToGoodFood #TLAnniversary #TamarindTreeSchool #Dahanu #Fundraiser #DoingGoodThroughFood #BirthdayMonth #IndianFoodMovement #BeALocavore #CelebrateLocal #TheLocavore #DoingGoodThroughFood
At @dhabaonthefalls your review isn’t just heard, it’s treasured! ✨ 📍Dhaba On The Falls For reservations call: +1 (905) 358-0864 #indianfoodmovement #indianfoodlove #chickencurry #indianfoodniagarafalls #niagararestaurant #finedinerestaurant #niagara_falls #northindianfood #northindianfoodlove
Experience the Vibrant Flavors of India, right in the heart of Niagara Falls! 🌶️🍴😍 📍Dhaba On The Falls For reservations call: +1 (905) 358-0864 #indianfoodmovement #indianfoodlove #chickencurry #indianfoodniagarafalls #niagararestaurant #finedinerestaurant #niagara_falls #northindianfood #northindianfoodlove
Gagar ka haluya 😍 #the99Bbawarchii #thekitchn #thebest #indianchef #indianfood #indiancooking #indianfoodmovement #bengalifood #bengalicooking #kolkatafood #kolkatachef #cheflife #gajarkahalwa
The best spot to enjoy the sunshine and rain. The gardens of @nazaranitharavad can accommodate groups for brunches, lunches and barbecues. Located en-route to Thekkady, this is a perfect stop over to enjoy our curated menus ranging from the traditional Nazarani sadhya, a British plantation style lunch or light brunches. #keralatourism #regionalfoodmovement #syrianchristiancuisine #keralagodsowncountry #indianfoodbloggers #curateddiningexperiences #sadhya #authenticfood #naturephotography #thekkady #privatestays #heritagehomes #indianfoodmovement #foodies #keralaweddingphotography
Looking for a delicious dining spot?? Check out @tastybitsjeantalon Contact now @tastybitsjeantalon Catering | Delivery | Dine In available 📲 514-656-1235 #bbqdelivery #bbqs #halal #halalfood #vegeterianfood #vegetarian #vegterianmostmostdays #mtlmoments #mtlfood #tmlbr #mtlblog #mtlfoodie #mtlindian #indian #indianfood #indianfoodmovement #mtlindian #mtlfoodie #mtlbbq #jean #ramadankareem #vegetarian #veganfood #paneer #paneertikka #paneertikkamasala #paneerbuttermasala #paneerlove #paneermakhani #tastybites #tastybits😋
The gorgeousness that is pumpkin. I ate pumpkin in only one form growing up - my Amma’s Gojju. Which, that reminds me, I’ve not had in forever. Anyway, some day I’ll post that recipe. But today let me talk about the gorgeousness of this dish. I don’t remember where I got the idea of mixing pumpkin and Malabar spinach together - I think it’s a Bengali dish that does it. But when I saw the saucer like leaves on my Malabar spinach plant, I knew I had to use it well. So I quickly pruned it and chopped it up. In some ghee, I put ajwain and cumin seeds and then tossed the pumpkin, onions and stems of the spinach. Added salt and covered it to cook in its own juices. When the pumpkin was cooked through, I put in the leaves and added haldi, chilli powder, jeera powder and some five spice powder and tossed it all together. Till it softened and became a lovely amalgamation of ingredients. Not a drop of extra water was used to make this recipe! Finished it off with some simple, plain rice, some kulith bhaji and leftovers! {Pumpkin, Pumpkin Recipe, Indian Food, Indian Recipe, Malabar Spinach} #indianfood #indiancuisine #yummy #food #cook #instacook #instafood #foodphotography #foodstyling #feedfeed #mumbaifoodies #foodphoto #mumbai #huffposttaste #buzzfeast #foodblog #foodgram #buzzfeedfood #foodshare #foodie #foodforfoodies #igfood #food52 #indianfoodmovement #shotoniphone #shotoniphone11pro
Looking for a delicious dining spot?? Check out @tastybitsjeantalon Contact now @tastybitsjeantalon Catering | Delivery | Dine In available 📲 514-656-1235 #bbqdelivery #bbqs #halal #halalfood #vegeterianfood #vegetarian #vegterianmostmostdays #mtlmoments #mtlfood #tmlbr #mtlblog #mtlfoodie #mtlindian #indian #indianfood #indianfoodmovement #mtlindian #mtlfoodie #mtlbbq #jean #ramadankareem #vegetarian #veganfood #paneer #paneertikka #paneertikkamasala #paneerbuttermasala #paneerlove #paneermakhani #tastybites #tastybits😋
Despite the stigma surrounding it, various menstrual festivities are observed worldwide, including in India. These can generally be categorized into two types: menarche rituals, and goddess-centric menstrual rituals. Two notable goddess-centric festivals in East and Northeast India are Raja Parba in Orissa and the Ambubachi Mela in Assam. Both revolve around the belief that the goddess, often representing Mother Earth, menstruates during this time. Raja Parba in Orissa coincides with the monsoon onset, signifying Bhudevi, or Mother Earth’s menstruation. Agricultural activities halt to provide “rest” to the earth, offering respite to farmers. Traditional kitchen tasks, like grinding using mortal and pestel or grinding stone are prohibited. Regarding food, various types of pithas, a rice-based sweet-savory delicacy is enjoyed during this festivity. However, Assam’s Ambubachi Mela unfolds differently in some Bengali households, where widows observe a ritual lasting one to three days. During this time, they refrain from freshly cooked food, opting for cold dishes prepared beforehand, fruits, and sweets; possibly an extension of the already existing oppressive dietary restrictions on widows. It’s intriguing to observe how these rituals, stemming from the same belief, manifest differently, with food practices reflecting these distinctions—one as a vibrant celebration of womanhood and the other as a more subdued observance. Post by - Soma Dutta (@mishti.doe ) Culture of Food, a series of independent research projects. Image Credits 1st Slide - Kamakhya Temple, Times Now 2nd Slide - Podo Pitha, Homefills, Medium Variety of delicacies, Blog @ knowledge sharing . . . . . #menstruationrituals #rajaparba #ambubachimela #indianfoodmovement #slowfood #theartofslowliving #rewildingyourdiet #traditionalknowledge #traditionalwisdom #indigenouswisdom #decolonizefood #culniarybiodiversity #foodmemories #foodascommons #foodmemory
#KnowYourDesiMillets Have you ever cooked with the nutritious and versatile kodo millet? With its distinctive ellipsoidal shape and brownish hue, kodo millet stands out as a nutritional powerhouse, firmly establishing itself as a staple in the Deccan plateau regions. It’s known by various names around the country, such as Kodra in Punjabi, Varagu in Tamil, Arikelu in Telugu, Harka in Kannada, Kodra in Marathi, Kodo in Bengali, and Kodon in Hindi. A grain of kodo millet typically measures .5 mm wide and 2 mm long, and its easily recognizable brown color lightens after polishing. Abundant in essential nutrients like protein, calcium, fiber, and iron, this millet seamlessly replaces rice in dishes like pulao and biryani. It also serves as a substitute for quinoa in salads and works well as an idli rice alternative in appam, idli, and dosa batter. While cooking with kodo millet, you must keep a few things in mind. If not consumed shortly after cooking, kodo millet is susceptible to becoming dry and lumpy. To avoid this, you can transfer the cooked millet to a hot pack or casserole, keeping the lid tightly closed to retain moisture until eating. Additionally, kodo millet has a subtle bitterness, this can be easily nullified by adding a bit of salt during cooking. Lastly, to prevent burning, avoid cooking it directly in a pressure cooker base; instead, use another vessel inside the pressure cooker. We highly recommend giving kodo millet a try! And if you have ever used it in your culinary adventures, we’d love to hear about your experiences—tell us in the comments below. This post is coming to you as part of our Millet Revival Project in association with @RainmatterOrg.
“Vadakkini Bhagam” is an obsolete ritual practiced in certain parts of Kannur, Kerala by Thiyyas, Vaniyas, and some other castes from the Hindu religion. It is believed that after death people get diffused either into the Kali sect or the Vishnu sect. The ones who get diffused into the Kali sect are known as “Vannaram”. Thus “Vadakkini Bhagam” is practiced in remembrance and to appease the “Vannaram” and the goddess Kali. This is generally practiced in ancestral places or Tharavadu. As this is a Kali pooja, The ritual consists of an animal sacrifice. Usually, it is a rooster that is sacrificed and the organs and blood are used as a part of worship. Later, the rooster is consumed as Prasad. Consumption practices of the ritual are very distinct from other mainstream rituals, as the ritual involves sacrifice, consumption of the sacrifice as prasad, and also consumption of toddy, alcohol, or arrack. The consumption practices further extend with the preparation of ‘Chonopolukka’ which is a rice-based dry pancake made of raw rice without any ingredients. The significance of Chonopolukka is still unknown, but it is a widely done practice. The ritual consists of using 21 tender coconuts which resembles the mythical backstory of the ritual where goddess Kali asks ‘Iyyanadu thiyyan’ to pluck 21 tender coconuts for her from the Nambiar landlord’s land. The ritual also consists of the preparation of ‘Thiruvathazham’ which is another rice-based dish which is made of ‘Tharakkal Ari’. The rice is overcooked and consumed with the rooster. The ‘Vadakkini Bhagam’ becomes a space for family reunion and remembering the ancestors. Post by - Jyotis Babu (@jo__tis ) Culture of Food, a series of independent research projects. . . . . . . #vadakkinibhagam #keralafood #kannur #commensality #deathrituals #indianfoodmovement #slowfood #theartofslowliving #rewildingyourdiet #traditionalknowledge #traditionalwisdom #indigenouswisdom #decolonizefood #culniarybiodiversity #foodmemories #foodascommons #foodmemory
Succulent, crispy, and utterly irresistible! 📍Dhaba On The Falls For reservations call: +1 (905) 358-0864 #indianfoodmovement #indianfoodlove #chickencurry #indianfoodniagarafalls #niagararestaurant #finedinerestaurant #niagara_falls #northindianfood #northindianfoodlove
Not a vegetable that I’m too fond of, but I make an exception when it is bharwa karela made by Naani. Karela stuffed with its cooked peel and onions, and then slow cooked to attain that crisp texture and softness within - this is one of the best no waste cooking there is. Made a lot during winters as one can store these for a long time, almost like a pickle. I remember everyone also swore by the ones that my paternal grandmother used to make. In fact, every time we’d travel, these karelas and parathas were always our “travel food” or “musafiri khaana.” Naani made some for us before she left to be with my parents in Bombay. Relished best with garam parathas or simple arhar ke dal chawal. 🌼 Please don’t ask for recipe. At some point when I do get around to documenting it, I promise to share it here. 🙏🏼 #DelectablePunjab
・ 3か月ぶりの北インド🇮🇳 ・ デリーとグルガオンの街でのインド料理 ・ 今回は、インドの友達とゆっくり食事をする機会もあり、その中の友人が経営するホテルに初めて泊まったりと、また違ったインドを体験できた。 日本で食べる様々なタイプのカレーよりも、インドの友人がオススメしてくれるインドのカレータイプの料理の方が好き。 なかなか日本では、食べられない味があるようですね🍛 ・ 印象に残ったインド🇮🇳の食やお店🍛🌶️🍚🍽️ ↓ ①グルガオンのホテルでのモーニング マサラドーサ&いろいろ ・ ② グルガオンcyber hub ⚫︎Soi 7, Cyberhub 205 To 209, Cyber Hub, DLF Cyber City, DLF Phase 2, Gurugram 人気バー&レストラン ・ ③デリー・コンノートプレイス ⚫︎United Coffee House Rajiv Chowk, E-15, Block E, Connaught Place, New Delhi, Delhi 110001 インド インド料理（カレー）が美味しい ・ ④ デリー・コンノートプレイス ⚫︎United Coffee House Rajiv Chowk, E-15, Block E, Connaught Place, New Delhi, Delhi 110001 インド インド料理からイタリアン、タイ料理、アメリカ料理など多国籍料理が食べられる、1948年創業の老舗 ・ ⑤デリー・ロディロード ⚫︎ Karims Food Plaza India Islamic Cultural Center, 87-88, Lodhi Rd, Lodhi Gardens, Lodhi Estate, New Delhi, Delhi 110003 インド ムガール料理（パキスタン料理）の人気店 マトン料理など絶品 ・ ⑥デリー 世界一甘いインドのスイーツ、グラブジャムン 小麦粉やミルクを使った丸いドーナツをカルダモンやローズウォーターの香りがついた甘いシロップに漬け込んだもの ・ ⑦グルガオン・cyber city ⚫︎ Punjab Grill DLF Cyber City Shop 19, Ground, Cyber City, DLF Tower 10th Rd, DLF Cyber City, DLF Phase 2, Sector 24, Gurugram, Haryana 122002 北インド・グルガオンのパンジャブ料理店 ・ ⑧ グルガオン・cyber city ⚫︎ Punjab Grill DLF Cyber City マトンパンジャビー ・ ⑨ グルガオン・cyber city ⚫︎ Punjab Grill DLF Cyber City 星付き有名店のカレーは、絶品 ・ ⑩デリー ⚫︎The Leela Ambience Convention Hotel, Delhi ホテルでのモーニングの一部 豆系のカレー、サンバル、スパイシーオムレツ、焼きトマトとポテト、スイカジュース ・ ・ ・ ・ ・ ・ ・ #インド旅 #インドビジネス #インド旅行 北インド #インド料理 #インド出張 #northindia #delhifood #INDIA #INDIAFOOD #indiafoodlovers #indiafoods #indiafoodies #indiafoodblog #Indianfoodies #Indianfoodmovement #インドカレー #カレーすきな人と繋がりたい #カレーのある暮らし #カレー好きな人とつながりたい #カレー好きと繋がりたい #北インドカレー #北インド料理 #🍛🍛🍛 #パンジャブ料理 #ムガール料理 #パキスタン料理 #cyberhub #cybercity # #gurugramfoodie
Smiles and sunshine ⭐️ HAPPY WEEKEND ⭐️⭐️ @tastybitsjeantalon Where each bite tells a story of spices and smoke😋😋😋😋 Contact now @tastybitsjeantalon Catering | Delivery | Dine In available 📲 514-656-1235 #bbqdelivery #bbqs #halal #halalfood #vegeterianfood #vegetarian #vegterianmostmostdays #mtlmoments #mtlfood #tmlbr #mtlblog #mtlfoodie #mtlindian #indian #indianfood #indianfoodmovement #mtlindian #mtlfoodie #mtlbbq #jean #ramadankareem #vegetarian #veganfood #paneer #paneertikka #paneertikkamasala #paneerbuttermasala #paneerlove #paneermakhani #tastybites #tastybits😋
We’re so grateful for the unwavering support you’ve been showing to our anniversary fundraiser for @TamarindTree_Dahanu! Together, you and us, have raised close to ₹ 4L in just a few days, ensuring #TheRightToGoodFood for their students! 🥳❤️ As #TheLocavoreTurnsTwo, we’re thrilled to invite 20 Locavores in Mumbai to join us on a day-trip to the Tamarind Tree School on Saturday, April 6th, showcasing our collective efforts to sustain the school’s kitchen. This immersive experience will not only allow you to witness the impact of these efforts firsthand, but also engage you in a unique Skill Exchange Workshop, where every participant, including you, can share and learn new skills in a vibrant, interactive setting. The trip starts and ends at Kings Circle, Matunga East, Mumbai, and includes a comfortable transfer to and from this point. To know more about the programming and book your FREE spot, please fill up the registration form—the link is in our bio. But hurry, we’ve only got 20 seats, and we can’t wait to celebrate our second birthday with you! The Tamarind Tree School, nestled within a 13-acre chikoo orchard in the serene tribal village of Dahanu, Maha�rashtra, serves as a beacon of open access education and knowledge for the local Adivasi community. Recognized by the Maharashtra Education Department, Tamarind Tree currently enlightens approximately 125 students across pre-primary to grade 8 levels. At @TheLocavore.in, we admire this alternative, tech-driven English medium school for its dedication to the principle that every child deserves a quality education for independent, lifelong learning. To learn more about them, read our #InsideMyKitchen feature ‘Can a School Kitchen Also Be a Place of Learning?’ by @YaminiVijayan on our website, that offers a glimpse into their unique kitchen. If you’d like to contribute to @TamarindTree_Dahanu, to help sustain their school kitchen and ensure nutritional and delicious food for their students, please visit the link in our bio. Every penny counts, and no amount is too small!
Repost from the @thelocavore.in Did you know that there exists a crop that can grow only using water from the environment? 🌱 In a new story on the Millet Revival Project website, @ShirinMehrotra, a food writer and researcher, learns about the various aspect of kutki, or little millet, as she travels through Chhindwara district in India’s central peninsula. She dives deep into why little millet needs little water to grow, the most common way it is eaten, and why it has disappeared from the diets of Adivasi communities in central India. During her interaction with Sunil Kakodiya, a farmer in Diwangaon, Shirin finds out why kutki is important to local communities there. “Kutki toh oas se hi pak jaat hai,” he says, meaning kutki gets ready with just dew, alluding to the minimal amount of water and labour required to grow it. However, harvesting and processing kutki can take up hours of women’s’ time, and its low yield and poor market linkages make it a crop that is rarely grown anymore. In the past two decades, the production area of minor millets across Madhya Pradesh has declined by more than 50 percent. It is still grown in small patches though, and Gond farmers cook kutki in simple ways. The most common way is kutki rice, along with a vegetable preparation or dal. In season, it is paired with the tender shoots of green chickpeas, also called hare chane in Hindi. The leaves are harvested when the chickpea plant is young, since crop needs pruning in order to become more bushy and yield more pods. Kutki bhat—cooked like rice in a double steamer—is then paired with this hare chane ka saag. To learn more about little millet, and its cultural, culinary, and environmental significance in central India, read the full story via our link in bio. This article is a part of our Millet Revival Project in association with @RainmatterOrg. Photos by @ShirinMehrotra and Urvara Krsi #MilletRevivalProject #RainmatterFoundation #LittleMillet #Kutki #CentralIndia #MadhyaPradesh #Chhindwara #LocalGrains #BeALocavore #CelebrateLocal #LocalToMe #IndianFoodMovement #DoingGoodThroughFood #TheLocavore #TheEarthCollective
#northkarnatakameals #joladarotti #foodbangalore
"Eat this raw turmeric every day along with the neem blossoms. It is great for the stomach, "reminds the middle-aged woman as I hand over a 20 rupees note to her. The urban 'haats' of Odisha are points of gastro-economic exchanges that come with the promise of free nuggets of cultural wisdom. Unlike their rural avatars that offer more colorful insights into the preferences and eating habits of the local people, these are more functional and cater to one's need of picking fresh local produce. The social interactions and catching up on the latest gossip are almost absent. And so are the wares. One might come across an occasional seller displaying iron cookware and garden equipment. Or maybe a woman who has come to offload a small stash of 'badi', 'achara' or 'pampada'. But mostly, it is vegetables, both local and those sourced from other states by traders. At reasonable prices. So, what draws me to the 'haat' almost every weekend ? Is the flurry of human activity that invigorates my mind or the anonymity experienced by losing oneself in a crowd ? Could it be driven by the need of keeping in touch with the seasons by seeking out the cues offered by farm produce? Or maybe it is the unmatched opportunity to experience human interactions that are unmarred by prejudice or tainted by expectations. While working on 'Beyond Dalma', I would regularly visit the 'haat' with the sole purpose of picking up the ingredients to work on the recipes. But over time, I realized that I prefer this kind of retail therapy over the more conventional ones preferred by most people. The experience of the 'haat' has also got a lot to do with a sense of familiarity that is fostered over the visits. A strange bonding that changes the transactional nature of these interactions into one that incorporates caring and gratitude. An old man who carefully picks out the most tender ash gourd from his small lot for me. A woman who diligently picks out the fattest tubers of mango ginger upon learning of my intention to make a pickle. And smiles with pride when I inform her that the lemons I bought last time were really juicy and fragrant. #visualstories #beyonddalma #indianfoodmovement
Did you know that there exists a crop that can grow only using water from the environment? 🌱 In a new story on the Millet Revival Project website, @ShirinMehrotra, a food writer and researcher, learns about the various aspect of kutki, or little millet, as she travels through Chhindwara district in India’s central peninsula. She dives deep into why little millet needs little water to grow, the most common way it is eaten, and why it has disappeared from the diets of Adivasi communities in central India. During her interaction with Sunil Kakodiya, a farmer in Diwangaon, Shirin finds out why kutki is important to local communities there. “Kutki toh oas se hi pak jaat hai,” he says, meaning kutki gets ready with just dew, alluding to the minimal amount of water and labour required to grow it. However, harvesting and processing kutki can take up hours of women’s’ time, and its low yield and poor market linkages make it a crop that is rarely grown anymore. In the past two decades, the production area of minor millets across Madhya Pradesh has declined by more than 50 percent. It is still grown in small patches though, and Gond farmers cook kutki in simple ways. The most common way is kutki rice, along with a vegetable preparation or dal. In season, it is paired with the tender shoots of green chickpeas, also called hare chane in Hindi. The leaves are harvested when the chickpea plant is young, since crop needs pruning in order to become more bushy and yield more pods. Kutki bhat—cooked like rice in a double steamer—is then paired with this hare chane ka saag. To learn more about little millet, and its cultural, culinary, and environmental significance in central India, read the full story via our link in bio. We’re also happy to share the #TLrecipe for Kutki Rice and Hare Chane ka Saag with you on the MRP website. This article is a part of our Millet Revival Project in association with @RainmatterOrg. Photos by @ShirinMehrotra and Urvara Krsi #MilletRevivalProject #RainmatterFoundation #LittleMillet #Kutki #CentralIndia #MadhyaPradesh #Chhindwara #LocalGrains #BeALocavore #CelebrateLocal #LocalToMe #IndianFoodMovement #DoingGoodThroughFood #TheLocavore
Looking for a delicious dining spot?? ✅100% HALAL✅ Check out @tastybitsjeantalon Contact now @tastybitsjeantalon Catering | Delivery | Dine In available 📲 514-656-1235 #bbqdelivery #bbqs #halal #halalfood #vegeterianfood #vegetarian #vegterianmostmostdays #mtlmoments #mtlfood #tmlbr #mtlblog #mtlfoodie #mtlindian #indian #indianfood #indianfoodmovement #mtlindian #mtlfoodie #mtlbbq #jean #ramadankareem #vegetarian #veganfood #paneer #paneertikka #paneertikkamasala #paneerbuttermasala #paneerlove #paneermakhani #tastybites #tastybits😋
कणगी 😋 . . . . . 📸@secret_angel_1117 . . . #KanteKanagi #kantekanak #Mapusa Market #Marketsofindia #COTRgoa #chefontheroad #goancuisine #goanculinarytraditions #goanfood #regionalindianfood @SKODAIndia #COTRwithSKODA #indianfoodmovement #cheflife #chefontheroad
Looking for a delicious dining spot?? Check out @tastybitsjeantalon Contact now @tastybitsjeantalon Catering | Delivery | Dine In available 📲 514-656-1235 #bbqdelivery #bbqs #halal #halalfood #vegeterianfood #vegetarian #vegterianmostmostdays #mtlmoments #mtlfood #tmlbr #mtlblog #mtlfoodie #mtlindian #indian #indianfood #indianfoodmovement #mtlindian #mtlfoodie #mtlbbq #jean #ramadankareem #vegetarian #veganfood #paneer #paneertikka #paneertikkamasala #paneerbuttermasala #paneerlove #paneermakhani #tastybites #tastybits😋
The vegetarian Onam Sadhya done right at Nazarani Tharavad @nazarani_tharavad #culinaryheritage #culinaryheritagetour #kerala #sadhya #curateddining #keralagodsowncountry #indianfoodmovement
#TheLocavoreTurnsTwo, and we’re thrilled to unveil a series of initiatives and updates to commemorate this milestone! 🥳 To kick things off, we’re honoring our tradition of organizing a fundraiser on each anniversary. This year, we’re partnering with Tamarind Tree School (@TamarindTree_Dahanu) to support their nutritional meal program and champion #TheRightToGoodFood. Discover more about their remarkable efforts and how you can contribute by visiting the link in our bio! Tamarind Tree School, situated amidst a lush 13-acre chikoo orchard in Dahanu, Maharashtra, is a haven of open-access education for the local Adivasi community. This alternative, tech-driven English medium school is dedicated to the principle that every child deserves a quality education for independent, lifelong learning. In September 2022, our #InsideMyKitchen feature ‘Can a School Kitchen Also Be a Place of Learning?’ by @YaminiVijayan, our editor-in-chief, offered a glimpse into their unique kitchen. This space is more than a meal prep area; it’s a vibrant classroom where younger students practice reading through the daily menu, and all students are encouraged to express their food preferences, enhancing both language skills and personal agency. By supporting Tamarind Tree, we aim to foster curiosity, celebrate diverse culinary traditions, and instill the value of making informed, healthy food choices in the next generation. We invite our community to join us in this endeavor. Let’s ensure Tamarind Tree School continues to be a fertile ground for young minds, in alignment with our vision of a world where knowledge and sustainability are intertwined. To donate, click the link in our bio. Plus, 20 lucky donors from Mumbai will get the chance to join us on a day trip to Tamarind Tree School in Dahanu. Stay tuned for more details on this immersive experience.
Spice up your day with our sizzling tandoori chicken tikka! 🔥🍗 Taste the flavors of India wifh every juicy bite. 📌Dhaba On The Falls For reservations call: +1 (905) 358-0864 #indianfoodmovement #indianfoodlove #chickencurry #indianfoodniagarafalls #niagararestaurant #finedinerestaurant #niagara_falls #northindianfood #northindianfoodlove
Looking for a delicious dining spot?? Check out @tastybitsjeantalon Contact now @tastybitsjeantalon Catering | Delivery | Dine In available 📲 514-656-1235 #bbqdelivery #bbqs #halal #halalfood #vegeterianfood #vegetarian #vegterianmostmostdays #mtlmoments #mtlfood #tmlbr #mtlblog #mtlfoodie #mtlindian #indian #indianfood #indianfoodmovement #mtlindian #mtlfoodie #mtlbbq #jean #ramadankareem #vegetarian #veganfood #paneer #paneertikka #paneertikkamasala #paneerbuttermasala #paneerlove #paneermakhani #tastybites #tastybits😋
Taste the authenticity of north indian cuisine in the heart of Niagara Falls! 🙌🏽🌊🍛 📌Dhaba On The Falls For reservations call: +1 (905) 358-0864 #indianfoodmovement #indianfoodlove #chickencurry #indianfoodniagarafalls #niagararestaurant #finedinerestaurant #niagara_falls #northindianfood #northindianfoodlove
Hey Locavores! Have you booked your free spot for the latest millet-centric edition of our #BeyondThePlate series? 🌾 Titled ‘Making Millets Desirable: Millets in Food Establishments’, this session will delve into the journey of millets in food establishments. We’ll explore how restaurants and food brands are overcoming challenges and embracing the successes of incorporating millets into their menus and product portfolios. At @TheLocavore.in, we understand the popular beliefs surrounding millets — that they’re tricky to cook and lack flavour. However, given their culinary versatility, we believe that millets hold immense potential. Much of this potential remains untapped — just waiting to be explored — in the F&B industry. At this event, you’ll get to interact with a line-up of incredible panelists: ✨ Raghav Simha (@raghavsimha), co-founder, Project Hum (@project.hum) ✨ Umang Bhattacharyya (@umangbhatta), Brand Director and co-founder, Wholsum Foods (@slurrpfarm + @millesupergrain) ✨ Borra Srinivas Rao, Managing Director, @Manyam.Grains Join us as we uncover innovative tips from kitchens, success stories from pioneering food establishments, and the cultural shift underway in our dining preferences. We’ll showcase how millets are not only reshaping our plates but also fostering a deeper connection to our food and environment. Whether you’re a culinary student, a seasoned chef, a food enthusiast, or simply curious about exploring new culinary developments, this event is for you! 📅: Thursday, 21st March 2024 ⏰: 6:30 PM - 8:00 PM 📍: Google Meet Seats are limited, so secure your free spot now by filling out the registration form via the link in our bio. We can’t wait to see you there, Locavores! This event is part of our Millet Revival Project in collaboration with Rainmatter Foundation (@RainmatterOrg).