Photos by host, Shruti.
HOST
CO-HOST
That was an incredible evening as always with my Locavore folks.
Mangadevi
Telagapindi Podi is an Andhra-style spice powder made from ‘telagapindi’, the nutrition-rich residue left after extracting sesame oil. Roasted with chillies, garlic, and lentils, it’s used like any podi—sprinkled over rice with ghee, mixed into curries, or dusted onto idlis and dosas.
Nendran Adai; ‘adai’ is a South Indian dosa made from a batter of mixed lentils and rice, thicker and more rustic than the usual dosa. Here, ripe Nendran bananas are mashed into the batter and cooked into hearty pancakes—a sweet–savoury Kerala twist that uses overripe fruit.
Leftover Idlis crumbled and tossed with onions, spices, mustard seeds, curry leaves, repurposed to make Idli Upma!
MEET YOUR HOST
What does ‘local’ mean to you?
Local means connection—to people, places, and stories. It’s about discovering ingredients and traditions that root you in where you live.
Hot Dal Khichdi with ghee and Tomato Khatta on a stormy day, eaten with my mother.
I once tried pickled squid in Vietnam—strange at first, but I ended up loving the sharp, salty kick.
A ripe mango—bright, bold, and something everyone looks forward to.
By creating a space for curiosity—where people come together to taste, share, and learn about regional food, one plate at a time.