Photos by Content Volunteer, Leela, and co-host, Priyaranjan.
HOST
CO-HOST
CONTENT VOLUNTEER
WHERE WE MET
It took me back to my childhood days when we as a family had a concept called a ‘dabba party’ where everyone got one food item. The spread was kept in front of everyone, and we could take food from each container and enjoy it. Hats off to the organisers who took the initiative and got so many of us together.
Purva
If I were to describe my experience in one word, it would be ‘welcomed’. People were so eager to share their stories while also listening to yours.
Priyaranjan
Had a great time! Thank you LFC coordinators and my brand new foodie friends!
Vaibhava
The Bhutte Ka Kees, brought by Sanchita, is a street snack from Madhya Pradesh. It is made by grating fresh corn and cooking it slowly with milk, ghee, and a mix of spices until creamy and rich. Perfect for rainy-day comfort.
The Kobiche Bhanavle, brought by Kaushalya, is a light Maharashtrian snack made from spiced cabbage wadis, pan-fried until crisp.
The fruit butter made with guavas, jamuns, plums, apples, jaggery, lemon, and a touch of Greek yoghurt, captured the best of the season in every spoonful.
MEET YOUR HOST
What is your most enduring food memory?
Having a very fulfilling meal in Varkala; hole in a wall place run by a mother-son duo serving absolutely fresh, local meals.
Offal and other spare meat parts during Ramzan food walks — highlights included the cold and tangy tilli salad and melt-in-your-mouth khiri kebabs.
Shevla (Dragon Stalk Yam).
Doodh Cola.
More conversations around sustainable food practices, meetups with members bringing their local dishes, and learning about them.