GOA MEETUPS

May ’25 Campal

As the sun sets into the sea, LFC Panjim gathers at the table. Meet artists, locals, and wanderers, sharing xitt-codi and a connection that lingers long after the plates are cleared.
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Photos by Host Nabilah Noorani, Content Volunteer Ashok Hegde, and LFC Panjim Members Poorva Goel, Siddhaarth, and Devashree P.S.

HOST

Nabilah Noorani

CO-HOST

Madhumita Pyne

CONTENT VOLUNTEER

Ashok Hegde

WHERE WE MET

Alt Food Co. is a community kitchen run by Devika Gowri that explores decolonisation through cooking classes, workshops, and supper clubs. Located in Panjim’s Campal area, it is an open space for learning where people can gather freely.
What Members Said

What a super evening! Thanks to everyone who helped put it together. Really looking forward to many more, and bringing some of our ideas to life.

Sid

Such a delightful experience. More than the food (which in itself was so varied), I remember the conversations and the spark in everyone’s eyes. Looking forward to more smiles, words, and bites.

Vidit

Sunday’s gathering and the food that followed held a lot of meaning for me. Being surrounded by so many thoughtful, energetic, and happy people reminded me of why we work in the food space. Loved the questions, perspectives, and recipes.

Devika

What We Loved

The incredible mango sevaiyan, with summer’s best and freshest, brought by Host Nabilah Noorani. 



All the beautiful shades of yellow on this plate! And the immaculate labels by Member Poorva Goel, who brought the Tomato Thokku puffs.

Alt Food Co.’s community kitchen, which they rent for use, and where cooking workshops are hosted.

MEET YOUR HOST

Nabilah is Projects Lead at The Locavore. With a background in political science and public policy, Nabilah began her career in the government agriculture and social welfare department in Daman and Dadra Nagar Haveli. She later joined a nonprofit that develops technology to improve farmers’ access to information. Based in Goa, she’s often found in the sea or by a waterfall—when not reading long essays or cooking short recipes.

What does local mean to you?

It means knowing how your food got to your plate—ideally knowing the growers, the vendors, the stories. It’s food that comes from around you, in season, and with a sense of place. It’s the opposite of faceless transactions—personal and rooted.

Summers at my nani’s house! 

 

She’d let me help with everything, including cutting veggies. I still remember when she trusted me with a big knife! Watching her cook from memory, eating together while she shared stories—so simple, so treasured.

Alligator jerky and frog, both in Florida during an exchange program. I was hesitant at first but ended up really enjoying them!

I don’t think I am very adventurous with food pairings, but I recently made a caramelised onion and apple sandwich and it was unexpectedly delicious—sweet, savoury, smoky, and all things wonderful.

I’m eager to meet people who care deeply about food and food systems, build meaningful relationships, and collaborate on projects, big and small, that help document and conserve our local food ecosystems. I’m still new to Goa and would love to get to know it better through local food and alongside fellow Local Food Club members.

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