LFC BHUBANESWAR
January-June 2026
I have been associated with The Locavore from its very inception and have always been involved in whatever capacity I could, including contributing to their market archives, the Millet workshop in Bhubaneswar and more. So when there was a discussion of starting LFC, I was already on it!!
How did you first come to be involved with the Local Food Club?
I have been associated with The Locavore from its very inception and have always been involved in whatever capacity I could, including contributing to their market archives, the Millet workshop in Bhubaneswar and more. So when there was a discussion of starting LFC, I was already on it!!
What’s your go-to local food spot in your city, and why does it matter to you?
There are a few, actually. Bombay Hotel, which serves A typical Gujarati Thali and has been around for more than 50 years. It shows how diverse Cuttack as a city is and how it became a melting point of so many communities that they call home. DFC or Dada Biryani, as we call it, for their exceptional Kataki Biryani(yes, it is a thing and very underrated) and their impeccable hospitality, which shows the communal harmony that Cuttack is known for.
One food trend you’re loving right now, and one you’re ready to see less of.
A food trend I am absolutely loving right now is Borderless Cuisine: Fusion food that blends
cultural flavours, often with a focus on Mexican, Indian, Korean, and Filipino influences. And
one I want to see less of is Matcha with everything. It is such a disrespect to the Matcha
ceremony and consumption, which is so integral to the Japanese tea culture.
What’s something you’ll almost always find in your fridge?
Cheese.
What’s an LFC moment or memory that you’ll never forget?
When on a meetup, we had someone who was 70 years old sharing her recipe and dish with the members, and everyone was enthralled by her stories of markets and restaurants in those days.
How do you imagine your Local Food Club growing and flourishing over time?
I truly envision LFC to grow organically into something that is more impactful at every level, including grassroot level. I also hope that we can become a go-to place for repertoire of
ingredients, information, recipes and everything Local. I also see us being able to engage
students in school and college to look at Food much more than just sustenance and build on it so that in the long run, they respect and remember the importance of food and cooking.