SHOP | BEVERAGES
ORIGIN: KARNATAKA
I really could not choose my favourite dish—everything was so delicious and diverse!
Deeptha
At one point during the meetup, I looked around and began to wonder ‘What can food do, more than just satiate my hunger?’ I am still thinking about that question.
Aruna
At one point during the meetup, I looked around and began to wonder ‘What can food do, more than just satiate my hunger?’ I am still thinking about that question.
Aruna
In August 2026, LFC explored local ingredients, to dwell on questions of regionality, authenticity, and recognition of an ingredient. We read “GI-Tags for Food and Drinks: A Complex Web of Determining Origins and Authenticity in India” by Ranjana Sundaresan, which asks, what gets the GI-tag, how easy is it to get one. Furthermore, what does getting a Geographical Indication (GI) tag mean?
These GI-tagged black cumin seeds have a distinctive floral aroma, with light, citrusy notes and a warm, earthy flavour.
Made by stone-grinding water chestnuts, this flour has a warm, nutty flavour with a gentle sweetness.
Made from the milk of Hallikar cows, an indigenous cattle breed from Karnataka, this hand-churned ghee has a creamy texture and a nutty, gently smoky flavour.
Featuring whole blueberries that are picked in June—when they typically ripen—this dark purple preserve has a thick, chunky texture and a bright fruity flavour.
A thick, maroon-hued preserve with fleshy chunks of cherry and cherry skins, this preserve has a warm balance of sweetness and gentle tartness.
A highly aromatic wild black tea with the sweet, spicy, and gingery warmth of fresh galangal.
This traditional smoked black tea brews darker and stronger than a typical black tea. It has a bold, earthy flavour with mildly bitter and savoury notes.
In May 2026, as an effort to understand the ground realities of the gig economy in India, the LFC community read “Stable Income, Drinking Water, Rest: A Delhi-based Gig Worker on Unionising for Basic Labour Rights” by Shreya Bansal.
This creamy, fragrant chicken curry from coastal Karnataka is best paired with rotti or neer dosas.
Goa’s food and beverage industry shimmers with innovation, despite its fertile foodscapes facing threat. What role do chefs play in resolving this dichotomy?
