LFC BENGALURU
January-June 2026
I first came across Chef Thomas’s COTR and resonated with his efforts on documenting and exploring local foods. Some time in 2025 I came across an email newsletter or social media post about the Local Food Club meetups and decided to attend one. Co-hosting and hosting the monthly meet-ups was both a way to be more involved and help make sure there’s a space for everyone at the table to connect over food and learn/try something new for them.
What’s your go-to local food spot in your city, and why does it matter to you?
My go-to local food spot is a small mom-and-pop shop on New BEL road selling Bangarpete paani puri. It’s a combination of chatting with the lovely folks who run the place and the wholesome taste of the green peas-ginger masala that draws me in. I walk there on days I’m under the weather or especially suffering from a cold and consider it a part of the prescription.
One food trend you’re loving right now, and one you’re ready to see less of.
I’m in love with all the local market walk or vlog-style content. I love seeing how people I include seasonal and local foods into their plates and get inspired to try similar produce that’s available around me. It led me to make it a point to visit the local market whenever I travel. I also like the focus on different ingredients. While I love a colourful plate, I hate seeing overly colourful bread and desserts.
What’s something you’ll almost always find in your fridge?
A jar with a variety of lemons sliced soaked in sugar. It makes a citrusy, sweet, sour and slightly bitter syrup that goes well with tea, lemonade, on top of cakes or chopped and added into a salad. I started making it to stretch a batch of gondhraj lemons but decided to build it up with a mix of lemons for a splash of freshness and surprise.
What’s an LFC moment or memory that you’ll never forget?
An LFC member shared a moment that stayed with me about rediscovering her relationship with food. She spoke about growing up in a home where there was always food on the table, but where cooking itself was handled by others in the family. For much of her life, she was focused on her career and didn’t spend much time thinking about food beyond sustenance. But recently she began to approach cooking with curiosity and appreciation.
How do you imagine your Local Food Club growing and flourishing over time?
I imagine the Local Food Club growing by deepening, not just expanding. It could look like more thoughtful conversations, shared learning, and small, consistent shifts in how we source, cook, and talk about food. Especially with the rise of quick commerce, it feels increasingly important to slow down and be more mindful about where our food comes from and the sustainability of the processes through which we obtain it.