Photos by Clari.
HOST
Thanks everyone at LFC treehouse! This was an amazing meetup, and you guys were awesome!
Shruti
Chimli, a traditional sweet from Maharashtra’s tribal regions, made by roasting finger millet flour in ghee, and binding it with jaggery. Rolled into small laddoos, chimli is nutrient-rich, earthy, and deeply satisfying.
For more ragi based recipes, check out The Locavore’s Millet Revival Project here.
An Odia summer staple, Ambula Rai is made by blending sun-dried raw mango pieces (ambula) with curd and mustard paste. The result is a tangy, mildly spiced raita tempered with curry leaves and chillies.
Sweet Potato Fry; crisp-edged, golden slices of shakarkand tossed in turmeric, chilli, and salt, then shallow-fried till caramelised to form a versatile pairing with rice, roti or even a standalone snack.
MEET YOUR HOST
What is your most enduring food memory?
Hot dal khichdi with ghee and tomato khatta, on a stormy day with my mother.
I once tried pickled squid in Vietnam—strange at first, but I ended up loving the sharp, salty kick.
A warm bowl of Thai curry rice or a recent favorite, chicken congee.
Dahi vada and aloo dum chat.
By creating a space for curiosity—where people come together to taste, share, and learn about regional food, one plate at a time.