Photos by Host, Prapti and Co-host, Ria.
HOST
CO-HOST
WHERE WE MET
Thank you everyone for making this meetup so warm and friendly, and for putting up such a wide range of dishes with flavours that were thoughtful and innovative. The KYDI theme was a success, and it was lovely co-hosting along with Prapti.
Ria
I had an amazing time with the wonderful representation and discussion around desi ingredients.
Moumita
It was such a lovely evening! Thank you all for bringing such amazing food. The sushi was so good, so was the pesto and the pork, the congee, and the mahua tea cake. Everything was so delicious, and I’m so grateful for the new ingredients that I tried and learned about.
Sritama
Thankuni (also called Gotu Kola or Centella asiatica) is widely used in Bengal and across South and Southeast Asia in chutneys, juices, and home remedies for aiding digestion. Here, in a wild food twist, it’s been made into a pesto!
Biski is a sweet rice dish prepared with fried rice, jaggery, and coconut, often found in the culinary traditions of West Bengal and Bangladesh.
‘Laupataye’ refers to a style of cooking that involves steaming ingredients inside bottle gourd leaves. In this classic Bengali preparation, fresh chhena is marinated with mustard, green chillies, and spices, then wrapped in tender lau (bottle gourd) leaves and steamed. The result is delicate, aromatic parcels called Laupataye Chenar Paturi.
MEET YOUR HOST
What does local mean to you?
‘Local’ to me is something that reminds me of my grandmother’s cooking.
My grandmother making Aam Kasundi every summer.
Fish—Ilish or Hilsa.
Red wine and Gondhoraj icecream.
By helping local farmers to flourish, while feeding family and community.