Photos by Co-host, Misbah.
HOST
CO-HOST
WHERE WE MET
The KYDI bingo was interesting, and the Shuffle questions were very fun! The Banana flower chutney by Rayna and Sitaphal payasam by Misbah were my favourite dishes, but my hope for the future of my LFC is that we reduce the disposables as much as possible, even if they are biodegradable!
Vidhi
This Dal Payasam with mahua extract is a twist on the rich South Indian dessert made from moong dal, jaggery, and coconut milk. Here, it is infused with the honeyed notes of mahua, a wild forest flower traditionally used by Adivasi communities in Jharkhand.
To learn how to cook with mahua or source it sustainably, visit our Partner Producer page featuring Wild Harvest, a company championing the ingredient and the communities that harvest it. Read more here.
Made from the tart, leafy ambadi (roselle), Ambadi chi chutney is a burst of tang balanced with garlic, chillies, and coconut. It is pounded fresh on a stone grinder and commonly eaten with bhakri.
Vellarikka Pachadi, a cooling Kerala-style yoghurt relish made with cucumber, coconut, and mustard, recreated here with the local dosakaya (Madras cucumber). Member Vidhi brought it with a handwritten tag of ingredients, directions, and a tender story of what the dish means to her!
MEET YOUR HOST
What does local mean to you?
‘Local’, in food, means eating what the land and seasons generously give, while honouring the hands and lands that grow it. It’s about turning seasonal produce into everyday magic. ‘Local’ also carries stories: learning what grows where we live (or travel), and uncovering the history and people behind each ingredient. Food is the most delicious way to know both—people and place.
A standout memory is cooking a full Marwadi meal—think a 6 course Diwali meal for 30 friends in Sydney. There was an excel sheet for prep, endless calls to Maa and Papa, and “handful” measurements to make sense of. It wasn’t just food. It was identity, home, and my family’s stories on a plate.
Cactus. So humble, yet surprisingly delicious in tacos and salad.
Sangri—the desert bean of Rajasthan and my childhood favourite. It grows once a year in impossible heat, and transforms into something unforgettable. Once a famine food, now a delicacy, Sangri is resilience on a plate—and I like to think that’s me too.
For me, food has always been more than what’s on the plate—it’s about stories, people, and the joy it sparks. I hope the Local Food Club becomes a space where curiosity and comfort meet: where you can try something new, share a piece of home, or laugh over the silliest food memory. A place to learn, unlearn, and have conversations about food that matter. Most of all, a place where strangers become friends over second helpings.