Mukta Patil
Editorial Lead
Mukta heads the Editorial Lab at the Millet Revival Project. She is a writer and editor who works on stories that spotlight the intricacies of our food systems, and how they interact with the climate emergency, the environment, and people.
Shivanghi Aggarwal
Resource Lab Lead
Shivanghi is a Service Designer based out of London.
Sayani Sengupta
Cooking Lab Lead
Sayani is a home chef and caterer based out of Kolkata. She is passionate about food, learning and creating new recipes, and experimenting with food. Her work and recipes have been published multiple times on various digital and print media platforms.
Manasa Venkatachalam
Research Volunteer
Manasa is a legal consultant based out of Amsterdam. She works in public international law and is currently working with Blue Ocean Law to represent the Republic of Vanuatu at the International Court of Justice regarding the Climate Change Advisory Opinion. She specialises in the human rights impacts of climate change. She is a voracious eater and cook trying to incorporate sustainability into her food practices.
Nidhi Neralakatte
Research Volunteer
Nidhi has over five years of experience in marketing research and intelligence. She has previously served as a Senior Research Analyst at Wavteq India Research and Advisory Pvt. Ltd in Bangalore, India, and currently works as a freelancer. Her expertise lies in primary and secondary research across various sectors. She is committed to contributing to projects that promote sustainable agricultural practices and enhance food security, with a particular focus on the cultivation and promotion of millets. She is also a passionate classical dancer.
Pragnya Senapati
Research Volunteer
Pragnya is a sustainable development and public policy professional with a law degree and a Master’s in Public Policy. Her areas of interest include climate action, public health, and innovations in food systems. She has previously served as a LAMP fellow (Legislative Assistant to a Member of Parliament) to Smt. Supriya Sule, and has collaborated with leading civil society organisations and development agencies. Currently, she leads special projects at Ripple Research, which explores ways to make sustainable actions simpler through behavioural change insights.
Kaveri Sastry
Research Volunteer
Kaveri graduated with a masters in Sustainability Science, and has worked as a food policy researcher. Her interests lie at the intersection of food security and sustainability. She is a food nerd, and enjoys learning about food in various contexts.
Sharada Dhevi S
Chef Volunteer
Like the famous Julia Child, Sharada prefers to call herself a ‘home cook’ rather than a ‘Chef’ because of her love for spontaneity in cooking. A food enthusiast since birth, Sharada started cooking when she was 14 and there was no looking back! Her culinary passion lies in reviving traditional recipes with a contemporary twist, and she delights in incorporating seasonal, locally-sourced produce in innovative and imaginative ways. She proudly shares her cooking experiments on Instagram @adupangarai_aroma.
Aishwarya Shekhar Narvekar
Research Volunteer
Aishwarya is a service designer with expertise in design research. As a designer, researcher, and facilitator she practices user-centred design for problem solving across sectors like education, healthcare, and financial services. She is keen to explore the role of design in driving change within systems, in order to create products and services better aligned with all people.
Diya Vasnad
Research Volunteer
Diya, 19, is currently pursuing a degree in culinary arts. She hails from Mumbai, but is currently studying in Gurgaon.
Vyoma Haldipur
Research Volunteer
Vyoma Haldipur is a product and systems designer with a passion for bridging the gap between consumer and business needs. She studied product design at the National Institute of Design, Ahmedabad and food design and innovation from the Scuola Politecnica di Design, Milan. She is certified in cooking and permaculture. Her unique combination of skills and experience has led her to specialise in the agri-food and FMCG industry. Her work spans a range of sustainability initiatives, aiming to create impactful changes in our food systems.
Triveni Kulkarni
Research Volunteer
Triveni helps businesses and organisations achieve strategic advantage by understanding how and why people behave the way they do, through research on culture and context, human psychology, and the world at large. Her curiosity in understanding food and cuisines through a cultural and environmental lens, left her with a deep appreciation for sustainable practices.
Rishaya Palkhivala
Research Volunteer
Rishaya is a writer and filmmaker who enjoys experimenting in the kitchen and scoping out local markets for interesting produce.
Gayatri Shanbhag
Research Volunteer
Gayatri is an experimental researcher, pedagogist, and maker with a background in anti-colonial queer-feminist praxis in design and digital humanities. They are Interested in critical making and history, and curious about stitching together connections between indigenous food practices, ecology, clothing practices, and the body. They deeply love cooking for people and are a passionate over-sharer when it comes to musings about the being and becoming of food in a kitchen. If not found digging into a slice of cake, they would most likely be somewhere taking care of plants.
Anjana CP
Research Volunteer
Anjana is a curious explorer of digital landscapes, working as a UX researcher to understand the human side of technology. She seeks to build upon her research to craft experiences that feel natural, effortless, and even delightful.
Thomas Zacharias
Chef & Founder
Thomas is a chef with nearly 15 years of professional cooking experience, and arguably a lot more if you count the early start he got in his grandmother’s kitchen in Kerala. The first phase of his career was centered around European cuisine, starting out as a line cook at Le Bernardin, New York City’s famed three Michelin star eatery in 2009. But in 2014, a culinary expedition across India made him rethink his entire approach to food. He went on to helm the kitchen at The Bombay Canteen as Chef Partner, finding inventive ways to showcase indigenous ingredients through contemporary regional Indian cuisine. In 2022, Thomas decided to bring together some of his passions—storytelling, working with local produce, and nurturing connections between people within the Indian food system—and founded The Locavore to do good through what he knows best: food.
Zainab Kapadia
Head of Strategy & Operations
Based in Mumbai, Zainab has over ten years of integrated marketing communications experience. From startups to established companies, she has been an integral part of building brands, helping them grow exponentially, shaping their narratives, and telling their stories; because what is anything if it doesn’t have a story! To recalibrate her own story, she decided to shift her focus to two of her passions in life: food and travel. Being conscious and concerned about the issues within our food system, channeling her experience to push for positive change through The Locavore was a no-brainer to help shape the next chapter of her story.
Yamini Vijayan
Editor-in-Chief
Yamini is a writer and editor based in Bangalore. In the past, she has worked with The Deccan Herald, Pratham Books, and spent years in between helping set up children’s libraries across the country, and promoting reading for pleasure. She is the author of children’s books Stage Fright and Your Body is Yours. In her free time, she likes to escape to green spaces, take photographs, and watch crime shows. While Yamini is an extraordinarily mediocre cook, there’s very little that excites her more than storytelling.
Oishika Roy
Assistant Editor
Having always loved eating and practices around eating, Oishika first developed an interest in the social and cultural life of food during her degree in Sociology and Anthropology. Her prior experience in academic and policy research has contributed to her knowledge on how public systems function, and how best to study them. Now aspiring to be a food anthropologist, she hopes to work on contributing to a food system that is sustainable, cognizant of diversity, and begets tasty food.
Shreshtha Chhabra
Producer Partnerships Lead
Shreshtha is a researcher and writer with an inclination towards the food-art-community nexus. Her academic research on food and gendered associations, which aimed to trace the implicit divisions in the practice of food and cooking in the Indian setting, has undergone international publication. As a culinary chronicler, she has worked with Rushina Munshaw Ghildiyal and been a part of the editorial team of the Godrej Food Trends Report 2022. She aims to learn about food from the intricate perspectives of policy, societal impact, and collective sustenance.
Mayuri Nigam
Marketing & Events Lead
Mayuri is a seasoned marketing professional and has played pivotal roles in shaping their digital presence and marketing strategies at renowned companies such as Condé Nast India and the DAMAC Group, UAE. Her deep-seated passion for food culminated in the establishment of O’Aido, a Goan-Portuguese eatery located in Anjuna, Goa. Now resettled in Mumbai, Mayuri has merged her twin loves of food and storytelling by becoming a part of The Locavore. During her downtime, she can often be found sharing affectionate moments with her 15-year-old striking feline, Sake
Ashish Sharma
Digital Media Lead
Ashish is a writer and digital marketer from Kolkata. His love for food, travel, and the culinary craft led him to hospitality school a few years ago. Since then, he has helmed marketing positions in spaces ranging from EdTech, an experiential travel startup, to a bookstore & café. Being at The Locavore is a means for him to align and pursue some of his dearest passions: food, storytelling, conscious living, and creating meaningful change through synergetic, purpose oriented communities. He runs an Instagram blog called Breaking Down Music which champions independent artists, and he also swears by going for long walks–there is barely anything they cannot fix.
Tanvi Kuckian
Digital Media Associate
Meet Tanvi, whose journey has led her from the vibrant world of radio to the dynamic realm of wellness startups. Along the way, she discovered her love for storytelling and found social media to be the medium to share narratives with others. When she’s not not doing that, you’ll find her spending time with her beloved pets, indulging in creative crafts, or enjoying some flavourful chaat with friends.
Khorshed Deboo
Copy Editor
Khorshed Deboo is an independent writer and text editor living in Bombay. She writes on art and culture and enjoys making photographs. Her writing has appeared in publications such as Scroll, Himal Southasian, The Caravan and Design Reviewed London among others. She has, over the last decade, worked with an art gallery, a multidisciplinary arts festival, a literature festival, and at magazines ranging from food to architecture. She has a soft spot for indie bookshops, Regal cinema, tan brogues, and the cats along the pavement of the Bombay High Court. When she isn’t typing away or reading in a cafe, she goes for ridiculously long walks or runs. While she might escape to Landour every now and then, her heart will always — for better or for worse — be anchored in Bombay. Khorshed loves a good story and hopes to learn from the many that will come her way at The Locavore.
Archish Kashikar
Culinary Research Associate
Archish is a research chef, educator, and mead-maker with a rich and versatile skill set that spans across culinary research and product innovation. Currently in charge of product innovation at Moonshine Meadery, he began his career as a chef before discovering a passion for teaching. As a former culinary production instructor at IHM Mumbai, Archish has significantly influenced aspiring chefs. He later pursued a Master’s degree in Food Studies, an interdisciplinary program that explores agriculture, food systems, and consumption through various socio-economic and cultural lenses. During his studies, he developed a specialty in food history and culinary identities, which now play a pivotal role in his work with The Locavore. Here, he is dedicated to documenting, preserving, and spotlighting the rich culinary heritage of the Indian subcontinent, fueled by his passion for indigenous food history and culture.
Deepshika Pasupunuri
TL Copywriter
Deepshika is an English Literature graduate with a passion for storytelling. After writing for restaurants, as well as reporting on local chefs and cuisines, she came to love how something as ordinary as food can reveal so many complexities about the world. Her dinner plates, however, remain surprisingly dull. On weekends, you’ll find her grappling with the many, many, unread paperbacks on her bookshelf.
Asha Rachel Varghese
Research Volunteer
Asha is a sales and marketing professional with a keen interest in a sustainable lifestyle, who would like to contribute to the causes she considers important.
Anjali Nair
Research Volunteer
Anjali works as a communications consultant in the public health space. She is a PhD scholar in linguistics, and has worked with indigenous communities to document lesser-known languages. She is also a member of an ecological collective that engages in studying climate resilient practices prevalent among indigenous communities in India. She is a part-time storyteller, full-time dreamer, and lover of all things that come from her grandmother’s kitchen.
Tejaswi Rathod
Chef Volunteer
Tejaswi is a driven sociology graduate who, along with her mother, co-founded a brand called Relic Treat using millets as its backbone. Their business is focused on producing wholesome millet flours, nourishing dry snacks, and delectable fresh millet-based meals with the goal of promoting both sustainable agriculture and good eating.
Rajat Mendhi
Chef Volunteer
Rajat Mendhi, aka @TheIncurableCook, ditched the corporate grind in 2018 for a life in the kitchen. As the chef & owner of Bombay Picnics, he brings ’90s nostalgia to life through curated picnics and weekend deliveries. Having hosted pop-ups at Baro, The Gratestate Dive, and Leaping Windows, Rajat also lends his expertise as a menu consultant to spots like Leaping Windows, Maka Zai, and Sunday Kitchen. A Le Cordon Bleu, London alum, he seamlessly blends his culinary skills with a touch of nostalgia.
Karan Gurbuxani
Chef Volunteer
Karan, 20, is pursuing his hotel management degree, and is currently in his third year. He loves to explore and understand food.
Padma Kumar
Chef Volunteer
Padma is a mum, early-years education entrepreneur, and a food blogger. A passionate cook, she can cook her way through any mood!
Jyoti Vishnani
Chef Volunteer
Jyoti left her corporate career behind to pursue her passion in the culinary industry. She has worked with renowned chefs across the globe, and currently works as the Culinary Innovation lead for the Compass group. She was also leading the Cooking Lab for the Millet Revival Project in the first phase.
Ankita Jain
Chef Volunteer
Ankita runs a small kitchen based on millets called the Bicycle Kitchen focusing on breads and baked goods. She has also been a chocolatier for 15 years now.
Palak Agarwal
Research Volunteer
Palak is a service designer. She has been working in different domains over the last few years but working towards sustainability and social impact has been the one that stuck with her. She is an innovative thinker and experimenter. She likes design research and solutioning, and creating interfaces and products.
Shubhangi Krishnan
Research Volunteer
Shubhangi is a data scientist with a keen interest in applying technology to social problems and engaging with public policy. She currently works in insurtech and software development to build economic resilience for farmers in the face of changing climate concerns.
Hrithika Goswami
Research Volunteer
Hrithika has a background in Environment and Development (Master’s) and Geography (Bachelor’s). She is interested in working towards issues of livelihood and food security, and finding gaps in policy research. She currently resides in Delhi.
Harshika Baid
Research Volunteer
Harshika is determined to impact the world positively by using her voice for climate advocacy, and using her expertise to help consumers and businesses adopt sustainable practices with ease.
Nisha Salian
Research Volunteer
Nisha is a registered dietician working to help women take ownership of their health. She has keen interest in highlighting regional foods, grains, recipes, and vegetables.
Sahiba Khurana
Chef Volunteer
Sahiba is an avid foodie, who enjoying cooking food that is good for both, people and planet.
Ayesha Sayed
Research Volunteer
Ayesha is a development sector professional who is skilled in social impact consulting and enthusiastic about exploration of sustainable lifestyles. She is the co-founder of Bombay Fromagerie, an organic cheese curation and catering company. She is also a Senior Consultant at Sattva Consulting, and has been a Gandhi Fellow. She is a silver jubilee scholarship winner from Sophia College, Mumbai. Ayesha is currently based in Mumbai.
Rida Fatima
Research Volunteer
Rida is a final year student studying Culinary Arts at Symbiosis University, Pune. She has always had a keen interest towards regional, indigenous Indian cuisine. Her experience as a kitchen intern in the restaurant industry has mainly been in places that showcase diverse eating habits and locally grown, seasonal ingredients of India. Besides her work in the kitchen, she has also worked as a research assistant to her college professor, for his PhD, which revolves around making traditional Indian sweets with alternative sugars. She has also assisted with research papers, recipe and product development, and market research.
Jaspal Singh
Research Volunteer
Jaspal hails from a farming background. He has experience working with women-owned Farmer Producer Organizations in Kalahandi, Odisha, and has established a seed business for them. Currently, he is the driving force behind Gramya Ventures, a startup dedicated to optimizing the millet supply chain through collaboration with various stakeholders across the value chain.
Aditi Misra
Research Volunteer
Aditi is a young researcher looking to expand her skills in the field of environmental issues that incorporates viewpoints from social and natural disciplines. She recently completed her Master’s in Environment and Development, and is currently volunteering at the Millet Revival Project where she is an active member of the Resource Lab.
Hanish Srinivsan
Research Volunteer
Hanish is a shifty writer who has many interests and a few passions. Languages, dance, old and forgotten dishes, and the connection between food-language-identity-history tend to keep their mind busy. Unusually attached to walking, they often rely on daily promenades to develop ideas and pen them to paper. Eventually, Hanish would like to be a professor (of sorts) who creates curricula catering to experiential learning. Perpetually suspicious of the idea of work, Hanish hopes to author a life that involves less work but more creative labour—for themself and their loved ones.
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