September ’25 Koramangala

Mild weather, wild hearts. LFC Bengaluru swaps homemade dosas and tech rants under sunset skies. Easy laughter, shared plates and community await!

Photos by Content Volunteer, Madhusmita and Host, Shubh.

HOST

Shubh Wadhwa

CO-HOST

Ojasvi Bhagwat

CONTENT VOLUNTEER

Madhusmita Rawooth

WHERE WE MET

MyBoTree in Koramangala, Bengaluru, is a community space that sparks connections through hosting workshops, meetups, performances, and purpose-driven experiences.

What Members Said

Thank you, everyone. I had a wonderful time with you all.

Neena

Thank you everyone at the Koramangala LFC. It was lovely!

Madhusmita

What We Loved

‘Bati Basa’ is a cooking technique from Odisha which means ‘slow-cooked in a pot’. Here, paneer is slow-cooked in a bati with mustard paste, green chillies, garlic, and lemon

Perancha Methamba (Guava chutney) is a sweet and sour chutney from Maharashtra, made with ripe guavas and raw mango. The fruit is mashed with chillies, salt, and jaggery, and finished with a tempering to create a chunky relish.

Taushe Undi is a coastal Karnataka delicacy made with grated cucumber (taushe), rice, and coconut, lightly sweetened and steamed into soft, fragrant dumplings. Paired here with a coconut-garlic chutney.

MEET YOUR HOST

Shubh Wadhwa is a service designer, and works on projects that connect food— between farm and fork. She has worked on a futures thinking project that required her to live for a month in a village located in North Karnataka with farmers to understand their lives and collaborate with them. You can check out her work here.

What does local mean to you?

‘Local’ in my head has a very different permutation-combination of people, art, environment, and of course food. Foodwise, local makes me think of aachaar dosas my mama used to make.

What is your most enduring food memory?

One distinct food memory I have from my childhood is dad putting sweet boondi into kadhi chaawal and feeding it to me because the kadhi chaawal was a bit spicy.

What is the most adventurous food you've tried and loved?

I need some sort of government protection before I reveal it in public.

What is one unusual food pairing you swear by?

Cheese toast with a ton of butter on both sides.

How do you see your Local Food Club flourishing?

To me, LFC feels like one of the few spaces today where nothing is being sold to you. It’s refreshingly non-capitalistic—a place where communities can genuinely form and connect. In earlier times, we had temples, parks, or other commons where people naturally gathered. Now, most social activities revolve around malls, cafés, or other commercial spaces. LFC offers a rare alternative: something meaningful.