June ’25 Brookefield

Mild weather, wild hearts. LFC Bengaluru swaps homemade dosas and tech rants under sunset skies. Easy laughter, shared plates, and community await!

Photos by Content Volunteer, Komal Thakur.

HOST

Ojasvi B.

CO-HOST

Darshan R.

CONTENT VOLUNTEER

Komal Thakur

WHERE WE MET

Breads and Banter is a warm, all-day café known for its freshly baked breads, indulgent brunches, and a community vibe—inviting you to linger over coffee, comfort food, and conversation in a book-and-boardgame-friendly space.

What Members Said

It was lovely to see how we connect with food in so many ways—through memories, fusion, senses, seasons, sound, and school tiffin dabba experiences!

Anjali

I felt like the vibe was great, and I could see people getting along very well. Super excited to see this in action!

Ojasvi

I had the wonderful opportunity to co-host this meetup in Bengaluru, and felt fortunate to be able to mingle with so many people, try their food, and hear their stories.

Darshan

What We Loved

Salted shortbread cookies from Breads and Banter, a crowd favourite.

Members engaging with books on food.

Home-brewed Kombucha that became a crowd favourite!

MEET YOUR HOST

Ojasvi is a do-it-first, ask-questions-later kind of person who is consumed by questions of community. How to build it? How to recognise the value of togetherness in a world that's moving away from all things deemed "not profitable"? Ojasvi is currently building a career in climate and development, and writes a newsletter featuring interviews with people working in the food sector.

What does local mean to you?

Honouring my roots—the specific variety of brown rice, the specific tubers I don’t have names for. And honouring seasonality—Patrode and Taikilo only in the monsoons! Jeevkadgi (breadfruit) and kadgi (jackfruit) only during their time! Everything has a time.

What is your most enduring food memory?

Being forced to try Goli Baje for the first time—a family recipe passed down by my grandmother. And then taking to it like a fish to water, love at first bite. Now I’m the family custodian of the recipe, after her passing.

If you were a seasonal ingredient, what would you be?

Patrode! It has the potential to irritate you often, but always worth the risk!

What is one unusual food pairing you swear by?

Doodh-sheeth (milk-rice), a Konkani classic. Steaming hot doodh-sheeth, with some spicy potato tava-fry on the side—a god-tier combo. Nothing beats it!

How do you see your Local Food Club flourishing?

Weekly, smaller meetups bringing together people, especially around growing food. We could pool resources and materials. We could do seed swaps and gardening projects!