October ’25 Mahim

At LFC Mumbai, bring your dreams or dabbas, and in a city that never stops, take a pause. Meet Mumbai’s mosaic of dreamers and doers—all at one table.

Photos by Co-host Yash.

HOST

Srishti Govind

CO-HOST

Yash Mundhra

WHERE WE MET

Urest in Mahim, Mumbai, is a women-only stay designed for single professionals and students, offering modern, secure rooms and an in-house café, creating a safe, community-focused home away from home.

What Members Said

I absolutely loved eating so many great dishes under one roof. Thank you all for joining, and it was lovely co-hosting you all!

Yash

We enjoyed ourselves thoroughly at the Mahim event. Srishti and Yash were great hosts, and everyone shared so enthusiastically. Great food, great conversation! Thanks to all who made this happen.

Mohan

Yesterday was my first meetup, and honestly, I loved it! Yash and Shrishti kept things super lively and made sure we all interacted. The food was amazing, but hearing everyone’s experiences was so inspiring. Definitely signing up as a regular for these meets!

Persis

What We Loved

Servings of the Mangalorean–Konkani dish Watermelon Palak Kachulo made from watermelon rind mixed with coconut and rice flour, along with spices and jaggery.

Miso Peel Achaar and Onion Tea—a duo of inventive scraps-to-snacks: vegetable peels fermented with miso into a salty-tangy achaar, and a soothing onion tea made by simmering the bulbs for a warm, earthy brew.

A scrappy board of scrappy secrets; from watermelon rind dosa and ridge gourd peel chutney to a banana peel dessert syrup.

MEET YOUR HOST

Srishti Govind is an energy healer and coach by profession, and a cook by passion! Having travelled to 75 percent of India on wheels, her greatest joy has been to try as many regional foods as she could on each trip. Her obsession is trying at least one new recipe every week.

What does local mean to you?

‘Local’ to me is Khar market! It’s a different kind of special to be able to go pick fresh produce to whip up daily in the kitchen. My vendor is the first one to remind me of seasonal change. He hands me the first batch of ponkh and chholiya, and gives me ideas for how I can add that to my biryani, or gives me different mangoes and says “Iska salsa acha banega!” What an unmatched joy. No exotic veggies? No problem! Bhaiya has the best desi substitute for everything!

What is your most enduring food memory?

Growing up in Indonesia, I’ve been heavily influenced by the local foods there, especially Masakan Padang. My fondest memories are our Ibu cooking Satay Ayam for us in the kitchen garden, and eating plain steamed rice with Fried Chicken and Sambal. Last but not the least, early morning breakfast from the guy on a bicycle, which was deep fried Tahu (tofu) served with soy sauce.

What comfort do you reach for when you are unwell?

Maggi. What a cliché!

What is one unusual food pairing you swear by?

Farsan and bread. Easy access, quick fix, satisfying, and filling.

How do you see your Local Food Club flourishing?

The LFC is an emotion. And how do emotions grow? With care, empathy, resilience, learning, intense nurturing. and awareness. The potluck is a great way to bring people together. So many stories, recipes, and tricks got shared. But how do we take this forward and put the sharing into action? From the best pick of the month, can we host a masterclass the next month? Can this become experiential so the imprint in my mind is stronger? Can the LFC tie up with local farmers markets and host masterclasses there, as a follow up of the monthly theme in action? Most of the members are a committed bunch, and a treasure trove of information. Harnessing this treasure is a sure shot way of growing LFC.