August ’25 Bandra

At LFC Mumbai, bring your dreams or dabbas, and in a city that never stops, take a pause. Meet Mumbai’s mosaic of dreamers and doers—all at one table.

Photos by Content Volunteer, Anjali.

HOST

Anamika Biswas

CO-HOST

Shruti Ghosh

CONTENT VOLUNTEER

Anjali Bhargava

WHERE WE MET

Miss Margot is a moody, elegant lounge in Bandra that blends crafted cocktails, intimate design, and refined small plates in celebration of slow, thoughtful evenings.

What Members Said

The Bandra meetup was so heart warming. Thank you, Anamika Biswas and Shruti Ghosh, for hosting us so beautifully. Until next month, or next time!

Shruti

My most memorable dishes were truly local—lesser-known Sindhi dishes—sweet vermicelli and spicy potatoes brought by Sheetal.

Shaista

The ‘Unlikely Friendships’ activity was my favourite—we were put into pairs and asked to pick chits that had two desi ingredients, and come up with a recipe. It was incredible to see everyone’s creativity, and I wonder if using this prompt for future meetups would motivate people to bring dishes with those ingredients, and root the conversation in knowing more about our desi produce.

Bhavika

What We Loved

Ragi Ladoos made with millet, jaggery, and ghee, rolled into sweet and earthy bites.

Dabeli Sliders with Sourdough—spiced potato filling layered with chutneys, sev, and pomegranate seeds, tucked into tangy sourdough buns for a fresh take on a Kutch classic.

Sindhi Batata is a dry stir-fry of potatoes, cooked with onions, tomatoes, and a mix of spices like turmeric, coriander, and red chilli. A staple of Sindhi kitchens, it’s typically served with rotis, alongside Sindhi Kadhi or Dal.

MEET YOUR HOST

Anamika Biswas is a pastry chef and home baker with a deep love for all things food. She’s constantly exploring new flavours, experimenting in the kitchen, and learning from every bite. Food is her creative outlet, and when inspiration strikes, she also loves writing about it—stories, memories, and recipes from her everyday table.

What does local mean to you?

‘Local’ isn’t just about distance—it’s about what people around me are cooking with. It includes ingredients native to the region, but also reflects how different communities prepare the same produce in unique ways. Local food is shaped by everyday kitchens, shared markets, and inherited methods that evolve with time and taste.

What is your most enduring food memory?

Every Sunday, my grandfather and I shared Maska Buns and Mawa Cakes from Yazdani or Sassanian bakery, stored in steel dabbas from the night before. We’d have them with warm coffee—mine mostly milk back then. Though he’s no longer with me, I still revisit that ritual, letting it comfort me with memories of his gentle presence.

If you were a seasonal ingredient, what would you be?

I would choose to be a carrot—versatile, healthy and nutritious. Or maybe a sweet potato. Both have the potential to be hero ingredients if you know how to play around with them.

What comfort do you reach for when you are unwell?

I am a fussy eater on days I am unwell, but I love a bowl of homemade tomato or pumpkin soup drizzled with chilli oil, and a side of potato wedges.

How do you see your Local Food Club flourishing?

I see it growing through the passion people bring from their diverse backgrounds—each eager to share their food and culture. This openness creates a rich space for learning and exchange. Over time, I hope we can document and preserve these stories, recipes, and traditions, and share them with a wider audience in meaningful ways.