August ’25 Ballygunge
Be a part of LFC Kolkata, where stories get a tadka of mustard oil and every bite of roshogolla brings people closer, one Sunday at a time.
Photos by Content Volunteer, Shruti and Member, Ranabir.
HOST
Arahant Jain
CO-HOST
Saudamini Mathur
CONTENT VOLUNTEER
Nidhi Shekhawat
WHERE WE MET
Amar Khamar (Store and Lunch Room) in Kolkata, is a store and dining space that celebrates Bengal’s culinary heritage. Serving seasonal meals made with indigenous produce and family recipes, it offers a homely, intimate experience that connects guests to the region’s food traditions.
What Members Said
Bomb food at the LFC today! A generous thanks to everyone who came.
Jayshree
A lovely amalgamation of culture through food and stories, that’s the LFC!
Jayeeta
It was a very interesting meetup, not a moment of boredom. Lovely ambience, wonderful hosts, and the icing on top—the SPREAD. The plate overflowed with food and ideas.
Deepshikha
What We Loved
Chingrir Pitha by Purnima—a traditional Bengali shrimp cake made by blending prawns with coconut, green chillies, and spices into a coarse batter, then steaming or pan-frying it to juicy, savoury perfection. Find the community-contributed recipe here.
Kanakchur Khoi er Bora are golden, crisp fritters made with khoi (popped rice) and jaggery. A traditional Bengali sweet especially tied to winter harvests, these are prepared with the fragrant Kanakchur rice.
Kochu Ghanto is a Bengali classic made with taro root cooked down with spices, coconut, and lentils into a thick, hearty mash, sometimes elevated with fish head for festive meals.
MEET YOUR HOST
Shreya grew up amidst the bustling streets of Kolkata, where the city’s vibrant culture shaped her early years, after which she pursued a degree in Philosophy at Fergusson College, Pune. After graduating, Shreya co-founded an eco-luxe lifestyle business back in Kolkata. She also teaches yoga and consults for a startup cloud kitchen serving Malabar cuisine—a tribute to her love for food, its ties to heritage, and the part it plays in exploring stories. When not cooking or helping people cook, he can be found travelling in search of delectable cuisines and the cultures that drive them.
What is your most enduring food memory?
The Papdi Chaat that was made by my cousin’s grandmother. When the Papdis were made by her, they just melted. It’s been two decades, but that flavour still lingers. Every time I see Papdis, I’m reminded of that moment of something simple yet fantastic.
What is your most enduring food memory?
I had red ant chutney in a remote village of Bankura, Kolkata.
What comfort do you reach for, when you are unwell?
I prefer to fast when I’m unwell.
What is one unusual food pairing you swear by?
Motichur Laddoo with Curd!
How do you see your Local Food Club flourishing?
By staying relevant with events—having fun and learning is a combination people look forward to. Aside from keeping things simple, having a clear vision, and giving everyone the chance to participate in activities like hosting and co-hosting will be great.
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