Photos by host, Siddarth.
HOST
CO-HOST
Thank you to Siddarth for being a lovely host! For all the work you did for LFC Goa, and for bringing along the lovely custard—it was delicious!
Ashok
A special shoutout to the food, which was light on the numbers, but heavy on the foodgasms!
Siddhaarth
A big thank you to everyone who made it last evening. I came home with a full tummy, a smile on my face, and a burning curiosity for black garlic and fiddleleaf fern!
Siddarth
A plate of accompaniments paired with Goan Poiee, the slightly tangy bread that’s a staple of Goan meals. Made with a mix of whole wheat and sometimes bran, poiee is baked in traditional wood-fired ovens and is known for its hollow centre, perfect for stuffing or tearing into curries and sides.
Green gram, coconut, sesame, and jaggery come together in this nourishing drink—nutty, sweet, and wholesome.
Tandoori cauliflower is made by marinating cauliflower florets in a spiced yoghurt mixture. The marinated cauliflower is then roasted in a hot oven or tandoor until charred at the edges and smoky, but still tender inside.
MEET YOUR HOST
What does local mean to you?
‘Local’ is something simple—it becomes familiar quickly, and you start to miss it when you don’t have it. Something easy to get, which need not always be suitable for pretty pictures.
My first Thai barbecue, Mookata, which is a buffet where you select your meat and vegetables, grill them right on your table, and wash it down with beers and dodgy whiskey.
Sop Buntut (oxtail soup) in Indonesia, which is now in my top 10 dishes of all time.
Eat your Mithai with a Chapati, Paratha or Roti, it is life-changing.
When we start to shift from just potlucks to more diverse activities, perhaps in smaller groups. I would like for us to be a community that helps grow awareness around our food, food systems, and the associated culture, history, and socio-politics with a broader, more diverse group.