July ’25 Shivaji Nagar
Khamma Ghani and pass the ghee. LFC Jaipur brings together Rajwadi recipes, tandoor tales, and thalis that know no restraint. From laal maas to ghevar, expect bold flavours, big-hearted hosts, and no such thing as too much.
Photos by Co-host, Arahant, and Content Volunteer, ChefTZac.
HOST
Ratika
CO-HOST
Arahant Jain
CONTENT VOLUNTEER
ChefTZac
What Members Said
Thank you to Team Locavore and 28 Kothi for one of the most enlightening experiences I’ve had in a long time. Grateful to everyone who shared and showed such deep love for food—there’s truly nothing better than returning to our roots. The Shuffle was a powerful, moving experience, and it stirred up forgotten memories and stories from my life.
Madhu
I made new friends and discovered older ties! It turned out that Arahant’s mother and mine were in college together, while both our fathers attended the same school. The cherry on top? Even our paternal grandmothers knew each other. A small world indeed, when the LFC brings people together like this.
Saudamini
The people and conversation, both, were such a pleasant surprise—thoughtful, warm, and full of good energy. And that Dana Methi Launji? Absolutely loved it.
Sejal
What We Loved
Mirchi Pakodas, typically made with either Bhavnagri or other large (milder) chilli varieties, are crisp on the outside, fiery on the inside, and just the right kind of comfort for a rainy day.
The Masala Pithod, brought by Dipali, is a Rajasthani dish where spiced gram flour batter is cooked, set, and cut into pieces before being tossed in a flavourful masala and a tempering of choice.
Besan Mirchi Tipore, brought by Saudamini, is a dish where green chillies are stir-fried with spiced gram flour until crumbly and aromatic. This side dish is best enjoyed with roti or crisp khakhra.
MEET YOUR HOST
Ratika studied fashion, created a zine called Thought for Food while in college, and now works in digital communications for Made-in-India brands. Never one to resist wordplay, somewhere on Ratika’s hard drive sits a pilot cocktail menu inspired by Indian textiles and glassware. (Dab-zerac, anyone?) When not cooking or helping people cook, he can be found travelling in search of delectable cuisines and the cultures that drive them.
What does local mean to you?
A personal metric: meeting all my daily needs within a 3 km radius
What is your most enduring food memory?
Spotting tiny brinjals on the sabziwala’s cart and being absolutely set on eating them in a tiffin like at school. No one at home knew how to cook them, so our baijee prepared them, and I disliked the taste enough to never ask for it again.
What is the most adventurous food you've tried and loved?
Does a food endeavour count? I once trekked an hour uphill in Landour for a Garhwali thali.
What is one unusual food pairing you swear by?
Fried khichia with extremely vinegary salsa.
How do you see your Local Food Club flourishing?
God knows what we can forage within Jaipur’s boundaries, but something like that would be cool. Maybe a workshop at a farm?
