Photos by Content Volunteer, Rahul, and Member, Swati.
HOST
CO-HOST
CONTENT VOLUNTEER
WHERE WE MET
The Coffee Banana Cake made by Omkar was delicious, and the story behind it truly inspiring. I left the meetup happy and satiated.
Lubna
The Mahim meetup was an intimate potluck seasoned with Shuffle da tadka. I was a first-timer at an LFC and was left overwhelmed by how much can happen over food. So much to learn and talk about, but time just flew by. A special thanks to hosts and volunteers Neetha, Nita, and Rahul.
Supriya
Thank you Neetha and Neeta for hosting us, and Rahul, for capturing the moments from the meetup. A big thanks to Urest for providing us with not just space but the refreshing drinks. It was such a pleasure meeting everyone, and the food was a culinary delight with all of learning new things from each other’s food culture, all while doing some interesting activities! Thank you, The Locavore, for organising this.
Swati
Papad ki Sabzi is a Rajasthani classic made by simmering roasted or fried papads in a spiced yoghurt-based gravy. Born in desert kitchens where fresh vegetables were scarce, it turns pantry staples into a hearty, tangy curry that’s best eaten with hot rotis.
A teatime favourite, fried Kele na Bhajiya by Arpita is a Gujarati-style snack made with ripe bananas dipped in gram flour batter and fried till golden. Sweet, salty, and crisp!
Gajarchi Koshimbir by Member Urja is a Maharashtrian-style carrot salad made with grated carrots tossed in a light tempering of mustard seeds, chillies, and lemon.
MEET YOUR HOST
What does local mean to you?
‘Local’ means cherishing and caring for what’s around—ingredients, flavours, traditions— that shape a place’s identity. Every region has its own bounty that inspires unique dishes, and preserving and celebrating these is the truest way to honour the region.
Onam sadya with my parents, cooking every dish from scratch. Our house was filled with the smell of coconuts, jaggery, and curry leaves. I would hover nearby, sometimes helping, mostly tasting. When the banana leaf was finally set, it felt like a tradition being passed on.
I think I’d be a tamarind, or Kudampuli. Tangy, warm, and a little complex, adding depth wherever it goes.
Nothing comforts me more than having Moru Curry (Kerala-style Kadhi, made with yoghurt and grated coconut, and a ghee tadka) with Lime Pickle and a hot plate of rice. It’s a cure for just about anything.
It’s a beautiful community being strengthened through food, where people with shared ideas come together to create a sense of belonging that can grow into a movement, and make a real impact. People learning to cook, discovering ways to use local ingredients, and exploring how food connects to nourishment and climate-friendly practices might sound like big ideas, but they’re being shaped in simple, meaningful ways. Starting with one conversation, one recipe, and one Local Food Club meetup at a time.