The Food Atlas: Mapping India's Heirloom Recipes

We are on a mission to preserve and digitize hyperlocal recipes from 4000 cities across India. This interactive map lets you discover local recipes and the people they belong to.

A preview of our Food Atlas, where we are mapping hyperlocal recipes from across India. This is an endeavor that will take years, and we need your help to populate the map.

An illustration of Poorni, a flat moong dal-stuffed kachori. This recipe has traveled through four generations, from Pakistan to Delhi, a testament to how food carries our history.

From Jaisalmer, Rajasthan, this is Megha Devi Rathi making Cheli ke Dhokle, a recipe her family has passed down for seven generations. It's a dish born from practicality, using leftover wheat bits.

Malvani Chicken Rassa, a staple Sunday dish from Malvan, Maharashtra. This second-generation recipe, known for its rich coastal flavors, connects two generations through a love for this comforting curry.

Balu Kaka’s Chicken Curry from Aversa, Karnataka. This aromatic curry, once a taboo dish, became a family favorite after an uncle dared to break the rules and try it.

Khas Khas ka Halwa from Benaras, a third-generation recipe tied to a family's poppy farming roots. Made with just three simple ingredients: ghee, poppy seeds, and sugar.

Chholiye Pohe from Kolhapur, a recipe that has traveled with a family from Maharashtra to Delhi and then to the UK, adapting to local ingredients along the way.

Avial from Palakkad, a harmonious blend of vegetables, coconut, and yogurt. The recipe's only real effort is the meticulous chopping of vegetables into equal sizes, a skill perfected by a math teacher grandfather.