October ’25 Chimanlal Girdharlal Road

Ala sambhad! At LFC Ahmedabad, food is never just food. It’s where connections simmer, and jalebi-fafda and chai are served at crowded pols. Bring a dish, pour the chaas, and get ready to feast.

Caption: Photos by Co-host Krutika, and Member Janvi.

HOST

Himani Gajjar

CO-HOST

Krutika Anand

WHERE WE MET

5B Colab in Ahmedabad is a boutique coworking space set in a renovated bungalow, blending old-world charm with modern amenities and a community-driven vibe.

What Members Said

Thank you to the hosts and facilitators for today’s event! I enjoyed it thoroughly. It was great to meet everyone, and share food tips and hacks.

Mauli

It was so wonderful to see the space light up with all the food conversations—it was why we started the space in the first place!

Kalgi

I had fun playing the TL Shuffle and listening to all the food stories.

Prutha

What We Loved

Crisp pakoras made from bitter gourd peels and onions, served here with a bright coriander and peanut chutney.

A zero-waste twist on a Gujarati snack, the Karela ni Chaal nu Muthiya, made with bitter gourd peels mixed into spiced flour dough, later steamed or fried for a perfect bite sized snack.

An experimental take on kitchen waste with member Prutha’s ‘Peel Sodas’, fizzy creations made from mango, bottle gourd, and bitter gourd peels, turning kitchen scraps into bright, tangy refreshers.

MEET YOUR HOST

Himani is a chef by profession, and has previously worked with the ITC Hotels and InterContinental Hotels Group. During Covid, she volunteered and supervised community kitchens supplying meals for patients. Now, she consults for F&B brands, nutrition organisations, and individuals with special dietary needs. As an army child, she has traveled across India and enjoys bringing local techniques and indigenous ingredients cultivated for current climatic conditions into the menus she designs.

What does ‘local’ mean to you?

‘Local’ can be anything—techniques, seasonal produce, craft, or habits that reflect culture, climate, geography, history and body types affected by consumption.

What is your most enduring food memory?

Army Badakhana—where strictness is forgotten momentarily to celebrate unity, resilience, and mutual respect among all the ranks of our forces. A table that celebrates India!

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

Forest mushrooms which grow around termite colonies. It gave me a throat infection!

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

Phalsa. Sweet, tart, and colourful, but needs to be treated well. Goes well with both, salt and sugar. Everyone is curious about it, but won’t necessarily like it.

How do you see your Local Food Club flourishing?

A community growing by leaps and bounds where local dishes and ingredients (not only Gujarat but multiple regions) are celebrated. Where bonds are created by people who not only love food, but value and respect every dish or ingredient.