May '25, Lower Parel

At LFC Mumbai, bring your dreams or dabbas, and in a city that never stops, take a pause. Meet Mumbai’s mosaic of dreamers and doers—all at one table.

Photos by Co-host Mitali bhasin and Content Volunteer veni khare

HOST

Zeeba Kazi

CO-HOST

Mitali Bhasin

CONTENT VOLUNTEER

Veni Khare

WHERE WE MET

Only Much Louder (OML), located in Mumbai’s Lower Parel, is a creative agency bringing talent, content, and brands closer to consumer communities with partnerships, curated series, and experiential properties.

What Members Said

It felt like a tribe where there are no judgments, and the only thing that matters is a love for food and coming together for the greater good.

Omkar

The jackfruit kebabs, the bel sharbat, the eggs with thecha chilli oil—every item was a MasterChef creation!

Kala

People spoke so passionately about their favourite mango recipes, the different varieties, and the best time to enjoy them. This was something we had envisioned these spaces would do.

Zeeba

What We Loved

The joy on Tanvi’s face as she clicked a picture of the meetup.

An overflowing plate of food, brimming with goodness—sev na larva, kadala olathu, kala mutton, soft paos, mango pullesery, pumpkin halwa to name just a few!

An incredible illustration of LFC Mumbai’s potluck spread.

MEET YOUR HOST

Zeeba Kazi is the Organisation Partnerships Associate at The Locavore, where her work involves sparking collaborations with grassroots organisations working at the intersection of food systems and social impact. She also runs Maaticha, a family-run farm turned brand that explores food, identity, and memory through seasonal produce and personal narratives.

What does local mean to you?

My parents both come from the coast, a few hours from Mumbai. For me, local food is reminiscent of the region—Aapus mango in the summers, foraged mushrooms in the monsoon, the fish we get all year round—things I have grown up eating. It’s also the preserved flavours of local pickles or dry fish that is so rooted in the foodscape of the region.

What is your most enduring food memory?

Collecting chillies, coriander, and coconut around our family farm with Kunda tai, then pounding chutney on the silbatta. It made me understand the intricacies of flavour, and the value of knowing exactly where my food was coming from.

If you were a seasonal ingredient, what would you be?

I’d be a mango—sweet, comforting, and all about the simple joys. Showing up in many forms, bringing people together, leaving behind sticky fingers and happy memories.

What comfort do you reach for when you are unwell?

A warm bowl of varan-bhaat with a spoon of home-made ghee. Like a lullaby in food form.

What is the most adventurous food you've tried and loved?

I’m yet to try something truly adventurous—but I have a feeling it’s going to be foraged, fermented, or fiery when I do. Open to suggestions!

How do you see your Local Food Club flourishing?

I see the Local Food Club growing through shared experiences— bonding over dishes and stories, food walks, cookbook swaps, and movie nights. It’s about building community, one delicious memory at a time.