August ’25 Civil Lines

Khamma Ghani and pass the ghee. LFC Jaipur brings together Rajwadi recipes, tandoor tales, and thalis that know no restraint. From laal maas to ghevar, expect bold flavours, big-hearted hosts, and no such thing as too much.

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Photos by Content Volunteer, Nidhi, and Members, Tanisi and Shailesh.

HOST

Arahant Jain

CO-HOST

Saudamini Mathur

CONTENT VOLUNTEER

Nidhi Shekhawat

WHERE WE MET

Café Auberge in Jaipur is a warm, home-style café born from family recipes and heartfelt hospitality. Tucked in Civil Lines, it’s a serene spot for comforting meals and laid-back brunches.

What Members Said

I couldn’t have asked for a warmer welcome to the city, and I’m excited to join the upcoming potlucks with more fun and food. A big thank you to the hosts for such a heartwarming evening.

Tanisi

Thank you so much LFC and The Locavore for a wonderful evening with wonderful people and a lovely curation. A big thanks to Arahant and Saudamini for being the sweetest hosts.

Manu

What a lovely potluck and meet-up! And, of course, happy friendship day to all folks who showed up!

Shruti

What We Loved

A spicy Dal Makhani thickened with coconut milk and topped with a chunky onion tempering, giving a creamy twist to a favourite comfort dish.

Dahi-Jalebi, brought by member Shruti, turned out to be the star of the spread—crisp, syrupy jalebis with cool, thick dahi—a pairing that surprised everyone.

Lauki Muthiya brough by member Neelam, is a traditional Gujarati snack made with bottle gourd and flour, tempered with mustard seeds, curry leaves, and sesame, served alongside tangy Aam Achaar.

MEET YOUR HOST

Arahant is a lawyer turned F&B entrepreneur. After eight years in law, what started as cooking for family grew into a home kitchen, and eventually a full-fledged food business. My journey gained validation when I cracked the MasterChef India Season 7 auditions and appeared on TV. Today, he runs restaurants, and in his free time, continues to explore new ways to innovate in food through research and experimentation.

What does local mean to you?

‘Local’ for me is partly close to its dictionary meaning, and partly something that may not be from our surroundings, but which we adapt and adopt. Each geography has its own merit and specialities, moulding these along the route is exciting, and makes ‘local’ our own.

What is your most enduring food memory?

Cooking up a storm for my family every Thursday, the day I’m not cooking professionally. On this weekly off, I gather up my folks and cook something for them, usually dishes that we have enjoyed together. Every Thursday, we try to visit our memory lane with food.

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

A signature dessert of a popular Bombay restaurant, called the Coffee Rasgulla: Salted Caramel Icecream, Rasgulla soaked in coffee, with honeycomb. Individually these are very strong elements, but together, it’s a symphony. Another rather adventurous one was camel tongue in Egypt. Oh my! The texture, the flavour…

What is one unusual food pairing you swear by?

A Bhujiya-Ketchup Sandwich.

How do you see your Local Food Club flourishing?

I’ve become quite fond of the LFC and spirit it stands for. I’d love to see more engagements beyond the monthly meet up and potluck, like food walks, sessions with chefs, people sharing their favourite recipes. Also doing tours around food, and just sharing our love and passion for the things we put in our stomach.