WHEN TEACHING IS ON THE MENU

Chefs and food historians are now trying to educate, inform and create a taste for diverse culinary habits 

- Ruth Dsouza Prabhu

In March, I sat down to a yele-oota (meal served on a banana leaf) at The Courtyard in Bengaluru that was the culmination of a chefresidency, "Rooted in Community", conducted by Spudnik Farms. The meal focused on indigenous tubers-like dhave kona (white yam), jhaad kannaga (plectranthus rotundifolius) and mudali (colocasia) that were part of produce boxes delivered to subscribers. It opened up a world of ingredients and possibilities for the home cooks, diners and box subscribers who attended.

"While there is curiosity about indigenous crops, awareness remains low," says Sumeet Kaur, founder, Spudnik Farms, a collective of small organic farmers across Karnataka. "This residency gave rise to 'Cooking with Friends', a platform to facilitate interactions between those who cook, to learn about indigenous vegetables and how they can be used. It's about sharing our passion for sustainability and indigenous foods," she adds.