Hanish Srinivasan

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

Back when the Local Food Club was first launched, I happened to co-host the first food meetup. This was my first brush with the community. I was keen on befriending like-minded folks in the city. My earlier experience as a research volunteer with The Locavore’s Millet Revival Project was another contributing factor for my overall engagement.

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

In south Chennai, there is a push cart called Vaiyalum Vaazhvum (loose translation: “life in the fields”), run by a small family. It serves quintessential food like herbal soup, gruel (kali) made of black gram and fenugreek, millet-based breads, dishes using different rice grains, and spiced milk—a lot of which older generations might recognise as something they grew up eating. It’s a short walk away from my dance class. It is my go-to place to take friends and family. Here’s the pushcart’s Instagram.

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

Loving it: Consumption of known grains is a trend I quite like. 

See less of:  Protein-maxxing is a trend I wish would be toned down a bit.

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

Amla.

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

The first time I co-hosted an LFC meetup—it was a novel experience that further shaped my interests.

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

I’d like the club to be more ecosystem-focused. I hope for the current interest to break out of the limited geography in Chennai, and for us to have important conversations and support local economies—rooted in awareness and friendship.