Photos by Host, Sumedha and Co-host, Neha.
HOST
CO-HOST
WHERE WE MET
The ease with which the gathering was conducted was incredible. The Kadhi Kachori by Abhilasha was the highlight dish for me.
Vinita
I left with a happy tummy, full of Fish Chops, Lemon Drizzle Cake, and a joyful heart!
Yukti
The evening felt authentic and I really enjoyed every aspect—especially the cold noodles.
Jatin
The Ragi Chips with Moong Dal Hummus, brought by Piyali.
Fermented, fizzy, and full of flavour, this Jamun Kombucha by Swati nailed the monsoon brief.
Sumedha and family stole the show with their Macher Chop, a fish cutlet that is a popular street snack in West Bengal.
MEET YOUR HOST
What does local mean to you?
It means food that tells the story of a place—its soil, climate, traditions, and people. It’s the comfort of familiar spices, the wisdom of age-old recipes, and the pride in ingredients sourced from nearby. ‘Local’ is not just about geography, but about connection—to culture, community, and memory.
Making mutton chops with my family for Ma’s Anando Mela competitions during Durga Puja. The moment she’d put her name down for the Mela, pre-orders would start flowing in.
While Ma was the head chef, the rest of us, baba, my sister, and I, became her loyal sous chefs, helping with chopping the ingredients, slow-cooking the mutton keema for the chops, marinating biryani mutton, and frying birista until it was golden and crisp. My sister and I even designed the menu with a catchy slogan every year. I always took a day off [from work] before the Mela to help with prep. My main responsibility—shaping the mutton chops. Once coated in egg and breadcrumbs, each one had to be identical in size. I’d do this late at night, with music playing, quietly shaping each chop by hand while the rest of the house slept. It was meditative, almost sacred.
Mango—sweet, tangy, versatile, and always unforgettable. Mangoes have a way of showing up in everything, from pickles and chutneys to lassis and decadent desserts, making every dish a little more exciting. Whether raw and bold, or ripe and mellow, I’d bring a burst of joy and flavour.
When I’m unwell—whether it’s period cramps, a stressful day, or just feeling under the weather—chocolate and coffee ice-cream is my ultimate comfort.
I see the Local Food Club growing into a vibrant community of like-minded food lovers. I’d love to see fun additions—maybe regional cuisine deep-dives, ingredient swaps, cooking challenges, or storytelling circles around food memories.