GOA MEETUPS

June ’25 Guirim

As the sun sets into the sea, LFC Goa gathers at the table. Meet artists, locals, and wanderers, sharing xitt-codi and a connection that lingers long after the plates are cleared.
image4 Large
image9 Large
image2 Large
image14 Large
image12 Large
image11 Large
image8 Large
image6 Large
image7 Large

Photos by Member, ChefTZac, and Content Volunteer, Siddarth Correya.

HOST

Madhumita Pyne

CO-HOST

Siddarth Correya

CONTENT VOLUNTEER

Siddarth Correya

WHERE WE MET

Caju Grove is a charming homestay in Guirim, set in a restored Portuguese villa. Conceptualised by childhood friends Sneha and Anuja, it is a tranquil retreat with cozy rooms, a pool, and a warm, welcoming vibe.
What Members Said

The Shuffle activity made me so happy, as did the onion jam sandwich!

Pritam

I felt seen, heard, and had a lot of adrenaline from being amongst people who love food the way I do.

Vaidehi

My favourite memories: the sabudana vada by Sneha, chicken curry by Gowri, and jackfruit empanadas by Tarini! Also, ChefTZach dropping in was a pleasant surprise.

Poorva

What We Loved

The creativity evident in the ‘Draw yourself as a Dish or Ingredient’ activity.



A plate of various potluck offerings, as vibrant as the people around it.

The moringa leaf bhaji with fresh, grated coconut.

MEET YOUR HOST

Madhumita Pyne is a filmmaker, self-taught chef, and culinary revivalist. She runs Insomniac Cook, a kitchen and catering venture spotlighting the depth of Bengali cuisine—reviving lost recipes, celebrating local produce, and reimagining traditions. She is also co-founder at Hocus Porkus, a pork-focused pop-up collective. Her work has been featured in Vogue India, Condé Nast Traveller, Outlook Traveller, and more.

What is your most enduring food memory?

Competing with my school friends to see who could have the most amount of phuchka!

Banana blossoms. A bit difficult to process, but the result is rewarding, most of the time.

My mother used to make a very simple chicken stew, where you just chuck chicken into a pot along with large chunks of potatoes, onions, tomatoes, and whatever veggies you have at hand. No oil, no spices, just salt and pepper. That’s what I crave, even today, when I am unwell.

Fruits tossed in kashundi. 

With activities that include the local community—market, farm, traditional bakery visits. Learning from the experienced, and teaching the young.

Share this: