Big-hearted, fast-talking, always feeding you more. Join us at LFC Delhi where we gather over samosas and stories—every plate a little louder, every memory a little sweeter.
Photos by Co-host, Aprajita.
HOST
Chitra Kalyani
CO-HOST
Aprajita Virmani
WHERE WE MET
Mahabelly in Delhi is a vibrant restaurant known for its hearty Onam Sadhya feasts, coastal curries, and toddy shop style small plates served in a warm, art-filled space.
A big thank you to team Locavore, venue Mahabelly, and hosts Chitra and Aprajita for yet another excellent experience. The staff at Mahabelly was particularly nice, and even helped with cleanup. The smaller gathering turned out beautifully, with longer conversations and bigger portion sizes.
Rahul
Big shoutout to the lively Host, Chitra Kalyani, and Co-host, Aprajita. We had such a wonderful time playing the games, and exchanging experiences, recipes, and food.
Krupa
Thank you Chitra and Aparajita, for the lovely evening and for being such nice hosts!
Shweta
What We Loved
A favourite from Delhi to Amritsar, the Matara Kulcha is a North Indian street classic where matara, a spiced curry made with dried white peas is served alongside soft, fluffy kulchas.
The Aloo Frankie is a street-food classic of spiced potato wrapped in roti. The name ‘Frankie’ was coined in the 1960s by Amarjit Tibb, after his favourite cricketer Frank Worrell.
Phantom cigarettes, brought by co-host Aprajita. The minty, sugary sticks of childhood nostalgia had us all pretending to be grown-ups, one red-tipped candy at a time.
MEET YOUR HOST
Chitra Kalyani thinks, writes, and speaks for a living. Her conversations revolve around art, social justice, and mental health. She enjoys food, and friendships, and bringing the two together.
What does local mean to you?
You may as well ask what home means. ‘Local’ is home-grown, something that belongs close to the heart and the hearth, close to your kitchen and memories, an ingredient that comes immediately to hand or to mind.
What is the most adventurous food you've tried and loved?
I once tried Deer with Cranberry Sauce. I loved the Cranberry Sauce.
If you were a seasonal ingredient, what would you be?
Tamarind–thoda khatta, thoda meetha.
What is one unusual food pairing you swear by?
Kadha Prasad with Paapad.
How do you see your Local Food Club flourishing?
As it is: with personal involvement from people, from the food to the stories to the organisation of the Club. We learn by doing, we flourish by participating.