Riya Ratnam

How did you first come to be involved with the Local Food Club?

I’ve been following Chef Thomas Zacharias’ journey for years, especially since the lockdown, when the recipes he shared on Instagram brought so much inspiration into our homes. I was moved by his passion for celebrating local ingredients, supporting farmers, and reconnecting people through food. The moment Local Food Club reached Trivandrum, I signed up without hesitation. 

What’s your go-to local food spot in your city, and why does it matter to you?

My go-to food spot in Trivandrum is Mani Mess. There’s something incredibly comforting about its simple vegetarian meal—steaming hot rice, sambar, thoran, mezhukkupuratti, pickle, pappadam, and their unforgettable parippu vada. The ritual of waiting in line, grabbing a shared table, and being served fresh, home-style food is part of its charm. It reminds me that the most memorable meals aren’t always elaborate. For me, Mani Mess is pure soul food—humble, honest, comforting, and a place that feels like home every single time.

One food trend you’re loving right now, and one you’re ready to see less of.

Loving it: Ema Datshi— that irresistibly creamy, cheesy, spicy, tangy Bhutanese dish. It’s pure comfort in a bowl, and I make it at least twice a week.

See less of: The endless wave of novelty cookie tins. While they’re visually appealing, I’d much rather enjoy thoughtfully baked cookies—where flavour, texture, and quality of ingredients truly take centre stage.

What’s something you’ll almost always find in your fridge?

Fresh curd and homemade cheeses. I love making mascarpone and ricotta at home, especially for my two little girls. I use the cheeses in many ways; from cheesecakes to fillings for sandwiches and Korean buns. Since good artisanal cheese isn’t easily available in Trivandrum, making it myself is the best way to ensure quality while making every meal with love. 

What’s an LFC moment or memory that you’ll never forget?  

Our recent intercity trip with LFC Trivandrum and LFC Kochi to the Rakkaudella Chocolate Factory in Thoduppuzha, Idukki. Watching the bean-to-bar journey was nothing short of magical. Tasting chocolates at every stage made it all the more unforgettable—it felt like stepping into Willy Wonka’s Chocolate Factory. More than the chocolate, it was the joy of learning, sharing the experience, and creating memories together that made it so special. 

How do you imagine your Local Food Club growing and flourishing over time? 

I hope the Local Food Club becomes a platform where every food story—whether it’s from a home cook, farmer, artisanal grower, or chef—finds an audience. I want our community to go beyond dining experiences and become a space for learning, preserving culinary traditions, supporting local businesses, and inspiring meaningful conversations. If we can help people become more mindful, curious, and connected through food, I believe we’ll create something truly lasting.