I’m Harshita, a marketer and food writer. While my nine-to-five revolves around working as the Marketing Lead at The Locavore, I burn the five-to-nine oil as a food writer. Between working on food systems campaigns and writing about my food heritage, I’m pleasantly consumed by conversations on food history, community-based storytelling, and conversations on food and farming.

My hyphenate journey goes back to my first job in book publishing that brought me to the dual crossroads of marketing and food writing. Where marketing became the means through which I gained experience in the publishing industry, a food writing workshop I attended in 2023 prompted me to give my thoughts on food, specifically Sindhi food, a platform. Somewhere along the way I stopped seeing the two as either-or, and now approach them both as necessary means of creative fulfilment on a day-to-day basis.

While you can keep up with the work we’re doing at The Locavore here, this website is solely for the purpose of sharing some of my selected writing, carried out for other publications, organisations, and also from my

own newsletter.

Though I started my career as a campus reporter, I transitioned into food writing in the last few years. I attended a food writing workshop organised by food writer Mallika Basu in May 2023 at the British Library, London. It was at this workshop that I realised there’s a gap in food storytelling on Sindhi cuisine and that prompted me to launch my own newsletter called Sindhi with a dash of Hindi which looks at Sindhi food heritage from an intersectional lens. I also received the runner-up prize for the Indian Culinary Agenda's Food Writing Prize 2024 for my research paper on Sindhi heritage rice varieties. You can read more about it here.

In 2025, I received a sizable grant from Priyadarshinin Academy to carry out a project on amplifying elements of Sindhi culture. I used this generous grant to carry out an illustration-led newsletter series on demystifying what actually constitutes Sindhi cuisine beyond the popular dishes that tend to overshadow more regional, familial niche preparations. You can find the series here.

Before venturing into food writing, I was also the Newsletter Editor for London-based magazine on books by authors of colour, Bad Form Review from February 2021 to October 2023. One of my book reviews for their publication was featured in the New York Times Books newsletter.

I’m open to working on ad-hoc writing projects, and if you’d be keen to work together then do reach out

via email.