November ’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 Member, Vidhi.

HOST

Omkar Narvekar

CO-HOST

Divya Pani

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

A big thank you to Vidhi, Michelle, and Omkar for being such good hosts. Thanks are also due to all the participants for joining in with full josh!

Hiren

Omkar and Vidhi, thank you for hosting us so wonderfully at the LFC Mahim event. I had a wonderful time, and it was lovely meeting so many new folks. Took back cherished memories, interesting recipes, and a content tummy.

Misbah

It was good to connect with so many new people and feel comfortable. Michelle, a big shout out to you for inviting us to Tamarind Tree. I hope the initial conversations of a future picnic are fruitful. Your space here is lovely.

Seema

What We Loved

As part of this month’s activity, members were given three random ingredients and asked to imagine a complete meal. Pictured here are doodles and a write-up showing how half an apple, leftover dal, and roasted peanuts could be turned into appetisers, mains, and condiments!

A ‘Moonglet’ is a savoury Indian pancake or ‘vegetarian omelette’ made from a batter of ground yellow moong and mixed vegetables. This version uses “forgotten” veggies rescued from the back of the fridge and is served with a spinach and coconut chutney.

To use up leftovers, this member created an entirely new dish called V.le Pakoda—V for vadhyu and Le for lehatyu in Gujarati—a mixed pakoda made from odds and ends. Paired with an elaborate description card, it was as thoughtful as it was inventive.

MEET YOUR HOST

A former adman who left the industry to follow his passion for food, Omkar started The Girgaum Kitchen—a cosy corner restaurant in the heart of Mumbai’s Girgaon—dedicated to reviving the area's lost flavours. When he is not at the restaurant, he is at the beach or frying Bombil.

What is your most enduring food memory?

Eating at a local restaurant in Pichavaram called Maas.

What is the most adventurous food you've tried and loved?

I have had rabbit meat in a local restaurant in Alappuzha; the taste was amazing and went well with the toddy.

What comfort do you reach for when you are unwell?

It has to be toop, meeth, metkuth bhaat—runny overcooked rice topped with metkuth (Maharastrian podi) with salt and achaar.

What is one unusual food pairing you swear by?

I usually play it safe. I like Lay’s chips and cheese omelettes, if that is an unusual combination.

How do you see your Local Food Club flourishing?

I think it will flourish more in a city like Mumbai, where I can experience Manipur in Mahalaxmi. Then it may be through movies, stories, food, or workshops.