Photos by Host, Rachit and Co-host, Soumya.
HOST
CO-HOST
CONTENT VOLUNTEER
WHERE WE MET
It was exciting to see so many older people participating enthusiastically! The pakoras by Alka was my standout monsoon treat.
Devasis
One dish that took me by surprise was the Patrapoda with raw banana by Preetish. The stories shared were amazing, and I left the gathering feeling culturally well-informed.
Alka
I was pleasantly surprised by the ease with which people instantly connected with each other.
Tiyali
A spread by Jinnie featuring two traditional Odia delicacies—Panasa Poda Pitha, made with ripe jackfruit pulp, rice, and jaggery slow-cooked for a rich, smoky flavour, and Enduri Pitha, a steamed sweet filled with coconut and jaggery, wrapped in turmeric leaves. Jinnie also brought along handwritten recipe cards and raw ingredients like jackfruit seeds and pulp.
The Manda Pitha brought by Satyaprakash, is a traditional steamed dumpling from Odisha, filled with jaggery and coconut. It stole the show with its delicate flavours and intricate design.
Kadali Patrapoda, brought by Preetish, is a traditional Odia dish of mustard-marinated vegetables roasted in banana leaves. Served with crisp banana chips, it balances smokiness, spice, and texture.
MEET YOUR HOST
What does local mean to you?
‘Local’ isn’t just a spot on the map; it’s familiar stories floating around unfamiliar streets, the rush of stumbling upon well-kept local secrets, experiencing customs and traditions passed down generations that may have a common thread to yours, and the deep thrum of a community’s shared spirit.
My first time digging into a crispy, fried Chicken à la Kiev at Mocambo’s in Kolkata as a 5-year-old, and seeing that molten butter gushing out. I still remember the excitement and surprise.
Kalei or winged termites! They are only available for a few weeks as summer transitions into monsoon. I had them in Keonjhar, where local tribes collect them at night and dry roast them before eating. It was a deliciously crunchy dish, great with some dry roasted rice.
Jackfruit. It is one of those rare ingredients that has so many recipes depending on what stage it is at.
I hope the Local Food Club becomes a platform for not only sharing food and recipes, but also to talk about issues in supply chains, support local craftsmen, make food a major tangible heritage in the city, develop food walks, document stories, and plan trips to places within the state. I hope this truly makes each of us a Locavore, and that we find a bigger purpose through this wonderful initiative.