August ’25 Greater Kailash II

Big-hearted, fast-talking, always feeding you more. Join us at LFC Delhi where we gather over samosas and stories—every plate a little louder, every memory a little sweeter.

Photos by Co-host, Ishani.

HOST

Tanya Verma

CO-HOST

Ishani Banerjee

WHERE WE MET

Sidecar is a two-floor cocktail destination where a cosy café-style ground floor opens to an elegant upstairs bar, serving inventive cocktails and intimate vibes in the heart of Greater Kailash II.

What Members Said

I had a great time. All the LFC members are such amazing cooks.

Adwiteeya

Just wanted to say a big thank you to all the members at the meetup! The food stories, the unexpected flavour combos, and the way everyone jumped into the activities so wholeheartedly made everything feel so special.

Tanya

It was so lovely meeting everyone. I really cherished the space we were able to create in such a short period of time—thank you for sharing your stories. It energised me deeply.

Muskan

What We Loved

Kathal Biryani, made with unripe jackfruit, slow-cooked in spices and layered with fragrant basmati rice. A vegetarian biryani that carries the rich, meaty texture of jackfruit.

Members at the meetup came up with innovative recipes that used unlikely pairings of ingredients. Here, it was horsegram (Kulthi dal) and small green brinjals.

Chhena Kheera, a traditional Odia sweet made with fresh chhena simmered in milk and sugar, often offered with puris as part of the Chhappan Bhog (56 offerings) to Lord Jagannath in Puri.

MEET YOUR HOST

Tanya is a pastry chef and content creator who lives for all things food. Whether whipping up a decadent dessert in her kitchen or exploring a local dish while travelling, food has always been her favourite way to connect with places, people, and memories. Through her Instagram @tanyasbakingblog, she shares the kind of content that celebrates indulgence, creativity, and the little joys that come with every bite.

What does local mean to you?

‘Local’, to me, means soul food with a story. It’s the veggies from the sabziwala who knows my mom by name, the mithai shop that hasn’t changed its signage since I was ten, and the masalas that carry memories. ‘Local’ feels like home, with crunchy edges and spicy gossip on the side.

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

A full Kumaoni Thali in Nainital, and the flavours were so distinct! Earthy, punchy, and full of love. That Bhang Chutney, Aloo ke Gutke, that cooling Raita, it was all so different from what I’m used to, but somehow it felt comforting and special.

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

Lychee. Sweet, juicy, a little extra, and everyone waits for my season. I’m soft at heart, and make things feel instantly special, but I disappear fast if you don’t make the most of me.

What is one unusual food pairing you swear by?

Okay, jalapeños in Coca-Cola. When I sipped it, my taste buds went, ‘Hello drama, Hello dopamine!’ It’s spicy, fizzy, tangy, and weirdly addictive. Try it once, thank me later.

How do you see your Local Food Club flourishing?

I imagine it as a space where stories simmer alongside recipes. Where your nani’s Chutney sits next to someone’s Korean-Indian twist, and food feels like a passport to both memories and mischief. It’ll flourish because it’s not about trends, it’s about truth on a plate (with a pinch of spice and a lot of heart).