hotos by Content Volunteer Vandana, and members.
HOST
CO-HOST
CONTENT VOLUNTEER
It was a fun and interactive get together, with some wonderful people!
Anushree
So much fun! It was so great to meet all my fellow LFC members.
Janani
Thank you Madhusmita, for hosting such a great evening!
Chitra
A hand-doodled entry sign made by our hosts to welcome LFC members. We love moments like these—when the community makes the space feel truly theirs.
Found here on the LFC plate, a temple prasadam in Karnataka and a favourite across Tamil Nadu and Andhra, Puliogare, or spiced tamarind rice. Puliogare is a beloved South Indian dish made by mixing cooked rice with a tamarind paste, and tempered with curry leaves, chillies, and peanuts.
Often a winter staple in many parts of India, Rice Jaggery Balls are simple, rustic sweets made by combining puffed or pounded rice with molten jaggery, rolled together into bite-sized treats.
MEET YOUR HOST
What does local mean to you?
To me, ‘local’ is anything that speaks of the people in a given place; their culture, choices, and stories. It’s what seamlessly becomes part of a culture’s identity and daily life without displacing or overpowering traditional food systems. ‘Local’ is not just about geography, it’s about belonging.
Sitting on the kitchen counter and watching my neighbourhood aunt cook. It began when I was barely 4, and continued into my early teens. I would spend hours with her, watching her make Narkel Er Naru, Sandesh, or lay out potato chips and Doi Lonka to dry in the sun. I didn’t know anything about recipes or techniques back then, but what stayed with me was the quiet care and love with which she cooked. I started cooking on my own around the age of 14 without ever being taught, or having access to the internet. It was instinct and memory that led the way.
A wild flower called electric daisy, which feels like magic pops in your mouth.
If I were a seasonal ingredient, I’d be the raw cashew nut: rare, subtle, and quietly remarkable. I love its nutty yet creamy taste and texture that lingers, much like a memory. Growing up in Odisha, I would look forward to summers to be able to eat raw cashewnut curry.
I would love for our LFC to be able to rekindle our love for traditional ways of cooking and eating. I hope we’re also able to engage with kids so they are aware of the need to preserve our culinary heritage.