Photos by Host, Nikhita and Co-host, Purvashri.
HOST
CO-HOST
WHERE WE MET
Had such an amazing time with the Mahim group. The venue was compact and full of light, the hosts were kind and cooperative, and the food was out-of-this-world. I had some concerns about how well I (a learner foodie), and a male, might fit into the group dominated by the gentle fraternity. But you let me into your world and we bonded beautifully. Thank you all, and thank you The Locavore, for making this happen.
Uday
A loud shout out to everyone at LFC Mahim, and thanks to the host and co-host!
Rini
I made biriyani with my KYDI swap ingredient, breadfruit. It had a fruity, nutty flavour! It was my first time cooking with this ingredient, and I had fun experimenting with the textures.
Pavitra
A member brought along a raw papaya to swap and a handwritten recipe card for an East Indian raw papaya pickle—an Adivasi recipe from the city’s original Catholic fishing and farming communities. Made with chopped papaya, mustard, garlic, jaggery and vinegar, it’s a tangy pickle that carries a taste of old Bombay kitchens.
Khurasani chutney, a nutty condiment made from roasted niger seeds (khurasani), peanuts, garlic, sesame seeds, and chillies. Common in the hilly regions of Maharashtra, the seeds are pounded by hand into a coarse paste and pair beautifully with bhakri or pithla.
Gunda pickle, which is made from the Gunda fruit, also called gumberry or bird lime, is a wild, sticky berry that grows on thorny trees across western India. Slightly tart and naturally gummy, gunda is foraged in the summer months and stuffed with mustard, fenugreek, and chilli. A true local delicacy that captures the flavour of Gujarat’s dry landscapes.
MEET YOUR HOST
What does local mean to you?
For me, ‘local’ is about that real connection from farm to kitchen—food that’s fresh, nourishing, and grown with love. It takes me back to my granny’s backyard, where we’d pluck veggies straight off the plants and watch her turn them into something delicious. ‘Local’ is seasonal, it’s honest, and it’s the kind of food that feels like a warm hug. One of my most cherished local memories is of my mom making gajar halwa in the winters, as soon as the red carrots arrived. It is a must-have in our home—rich, fragrant, and the sweetest symbol of the season.
I’m not sure how adventurous it sounds, but on a trip to Hong Kong, I tried pork pan-fried buns with crab roe. Crispy bottoms, juicy pork inside, and that rich burst of crab roe—let’s just say it was love at first bite. Simple, messy, delicious, and absolutely worth every crumb.
I’d be colocasia leaves—festive, versatile, and loved by all. From sweet and tangy to spicy, they carry a whole range of flavours, just like moods. You’ll find them at celebrations, rolled, steamed, curried, or fried into something special. To me, colocasia leaves are about tradition, community, and bringing people together—everything I want my food to do.
Prawns cooked with raw mango and vinegar in coconut milk, paired with a leafy vegetable like red amaranth. The tang of the mango, the richness of the coconut milk, and the earthy greens come together in such a surprising yet comforting way—it’s one of my favourite combinations.
I see the Local Food Club as more than just a food space—it’s a table where stories, traditions, and flavours meet. A place where forgotten recipes get a new life, seasonal ingredients are celebrated, and connections are built one meal at a time. By curating fresh recipes and bringing people together through food, I hope to see it grow from its humble roots into a vibrant, inclusive community of farmers, home chefs, and food lovers.