Photos by Content Volunteer, Aditi and Host, Sumana.
HOST
CO-HOST
CONTENT VOLUNTEER
WHERE WE MET
Had such a lovely time meeting all the LFC members! Excellent hosting by Sumana and Sushma, and absolutely loved hearing all of your stories and eating all the amazing food.
Aditi
So much love and effort were put into this meetup and potluck. Thank you, everyone on the team.
Rajni
What a wonderful conclusion to Friendship Day sunday— meeting so many wonderful people, who I hope will become good friends! The food, of course, was the icing on the many cakes that were laid on what could be called a smorgasbord.
Hashim
Zunka Bhakri with Thecha, Maharashtra’s quintessential meal of spiced gram flour, millet flatbread, and a fiery green chilli chutney, served at the LFC in rustic earthenware.
For this month’s “Unlikely Friendships” activity, members took unexpected ingredient pairings and brought them to life as dishes with recipe cards—drawing, doodling, and writing out flavour combinations that were as surprising as they were thoughtful.
Sambhar Vadi, Nagpuri style crispy rolls made from besan that is stuffed with spiced onions and herbs, a beloved Vidarbha snack that pairs perfectly with chai.
MEET YOUR HOST
What does local mean to you?
To me, ‘local’ is what is easily accessible. I am a big fan of trips to the sabzi mandi on Sundays.
The first time I successfully attempted making Gajar-mooli-gobi Achaar, by myself, is one of my most joyous memories. My mother now waits for me to visit home and prepare the season’s Achaar batches.
The first time I tried raw fish sushi was an adventure for a Bengali who was only used to deep-fried fish. Also, the Naga thali has been another pleasant discovery.
After living alone away from home for over a decade, I only crave khichdi with a 2:1 dal rice proportion, with a big mound of Aloo Dim Sheddho (mashed egg and potato).
My heart feels fullest on Sundays I’ve spent at LFCs. The stories I’ve had the chance to witness, the love poured into cooking and eating together, and the joy of learning about food have been pure bliss. I only hope this spirit spreads across more cities and neighbourhoods, because people can never get enough of it. Adding curated lecture series, workshops, or field events could make it even more enriching.