Photos by Content Volunteer, Janvi.
HOST
CO-HOST
CONTENT VOLUNTEER
The enthusiasm of the hosts and the lively participation of the attendees was so endearing!
Ravi
The number of people who showed up and brought a dish was amazing! Everything was shared so enthusiastically.
Sania
I was left curious, inspired, and amazed! The Karonda keema, jackfruit pickle and mango salad were some of my favourite dishes.
Muskan
Fresh malabar spinach grown by member Saloni in her own backyard!
Small touches, like this hand-written signboard for labneh and pita.
The mango sandesh, which brought a seasonal twist to a classic dish.
MEET YOUR HOST
If you were a seasonal ingredient, what would you be?
Jamun—I am not too sweet, and I can be around people only for a short amount of time before going back to hibernate in my house!
Sitting by the window on a train, travelling from Allahabad, my hometown, to Bareilly, where my paternal grandparents lived. My father and I share a love for food, and he introduced me to Sandila laddoos on these trips. He recalls his days travelling the same route, buying the laddoos which were then sold at the Sandila platform for a nominal sum of money. The laddoos—mashed mini boondi ka laddoos coated in sugar granules—are sold packed in earthen pots covered with noisy red paper. As trains approach the platform, loud echoes can be heard from vendors trying to sell them.
Since Sandila is a small station, the stops are brief, lasting just a few minutes. Vendors would hesitate to enter the AC coupe, which meant that Baba always had to stand at the door and step out immediately to pick up a few pots and climb back up. The laddoos and their packaging have stood the test of time, but the activity is now fondly recalled more than the taste of the laddoos.
For me, ‘local’ is influenced by my surroundings—something that has changed every few years. Embracing local food and culture makes it easier to understand the various layers of a city. Eating local is about honouring the staples that thrive in a specific geography—so ‘Jalebi Fafda’ is my new favourite dish, because it is so popular in Gujarat. Cooking locally is learning about new ingredients and exploring different culinary methods, like mastering the art of cooking dishes with besan as a staple, be it Khaman, Fafda, or Khandvi. This is how I find the soul of the city.
Pineapple and jalapeños on pizza.
At the LFC meetups, I noticed quite a few people bringing regional dishes to the potluck. This focus on regional preparations will help bridge the gap in understanding each other’s cultures.