Festival Archives

Does the sight of food influence the way we think it tastes? How much does it affect our choice of whether to taste it or not? Does culture have something to do with this? In short, how do we distinguish between yuck and yum? In this workshop that centers itself around insects as food, we will attempt to work through these questions collectively.

Curated by:
Edible Issues

Project by:
Tansha Vohra

Through a live interactive performance and the creation of an edible tablescape, Nectar brings to the attention of workshop participants the urgency of our climate crisis through the importance of bees in pollination. Jashan Sippy, founder of Sugar and Space, will guide participants through an immersive educational experience, enabling them to prepare an edible tablescape as they witness the artwork come to life.

Curated by:
Edible Issues

Project by:
Jashan Sippy

This session delves into the sensorium of West Bengal’s traditional sweet making, examining unique tools that define the industry. It will focus on tools transporting chhana (the dairy sector’s unorganized backbone), the wooden board (pata) for shaping designs, and wooden molds that transform sweets into visually appealing creations.

Curated by:
Edible Issues

Project by:
Ishita Dey

The workshop aims to engage the participants in exploring the idea of future food in times of crisis, such as COVID-19 and catastrophes due to climate change. The participants from different regions of the country will set out on a food journey where the focus is on the priority of stable supplies rather than memory of authenticity.

This workshop is a part of the larger curation titled ‘Cultures of our Food Futures’ by Edible Issues.

Curated by:
Edible Issues

Project by:
Sreejata Roy

Join material researcher Khushboo Gandhi for a hands-on workshop exploring the potential of waste materials. Discover the art of mixing eggshells into clay, shaping the mixture, and firing it in an oven, creating unique ceramic materials. This workshop offers a sustainable and creative experience, promoting environmental consciousness and artistic expression.

Curated by:
Edible Issues

Project by:
Khushboo Gandhi

Discover a small secret lane in Panjim’s vibrant market with Assavri Kulkarni on a Secret Market Walk. Join us as Assavri, author of Markets of Goa, takes you through her childhood memories, exploring the seasonal vegetables, local fish, and unique spices that define Goan food culture.

Curated by:
Edible Issues

Project by:
Assavri Kulkarni

Assavri Kulkarni delves into the rich culinary heritage of her fisherfolk family, sharing traditional recipes like brown rice ukudo and dry fish, a forgotten Goan breakfast once cherished by fishermen before their early morning voyages.

Curated by:
Edible Issues

Project by:
Assavri Kulkarni

In the body’s battle with the world, the senses suffer, and we start to feel very little of what we touch, to listen to very little of what we hear, to see very little of what we look at, and taste very little of what we eat. Drawing on the pedagogical philosophies of Paulo Freire and the theatrical techniques of Augusto Boal, this workshop aims to reharmonize the body through movement.

Curated by:
Edible Issues

Project by:
Shubhra Chatterji

Created and performed by Sri Vamsi Matta, ‘Come Eat With Me’ is a performative piece that explores the relationship between caste and food while sharing a meal together. Focusing on Dalit cuisine, the piece begins with personal stories and oral histories around food in Vamsi’s household and community.

Curated by:
Edible Issues

Project by:
Sri Vamsi Matta

The food-writing workshop at Serendipity Arts Festival 2024 aims to combine personal narratives around food with fictionalized storytelling to create tales full of specificity and emotional depth. Using memories, experiences, and emotions, we will explore crafting a written piece that also follows the necessary structure for quality writing.

Curated by:
Edible Issues

Project by:
Dhruv Sehgal

The MOCK WILD Picnic Series uses artificial intelligence to prototype hybrid landscapes and cuisines by grafting together complementary—but differently optimized—farming typologies.

Curated by:
Edible Issues

Project by:
The Center for Genomic Gastronomy

Tubers are foods of resilience, of identity and sacred stories: grounds for a tale to take place. We invite you to join these gnarly ancient creatures to tell your own stories: meet them in a new light, taste them and join us in an immersive writing experience that will nudge us into unearthing our own stories with them.

Curated by:
Edible Issues

Project by:
Afshan Mariam

The Dosa, beloved for its delicate and crispy texture, is notoriously difficult to transport due to its geometry. The climate-controlled dosa picnic basket puts this logistically improbable delicacy on the menu for an outdoor picnic.

Curated by:
Edible Issues

Project by:
Kinky Kashayam

This workshop introduces the participants to the methodology of climate recipes, which are intimate everyday instructions for adapting to climate change. The workshop will draw references from a vast archive of intergenerational knowledge gathered from Goa, Andhra Pradesh, and Telangana. They will also invite the participants to make their own climate recipes during the course of the workshop.

Curated by:
Edible Issues

Project by:
Srinivas Aditya Mopidevi and Srinivas Mangipudi

Here’s where food and strategy collide! This section of the ‘Cultures of our Future Foods’ features an exciting lineup of food-themed games that inspire creativity, spark conversations, and educate players on the complexities of our food systems

Curated by:
Edible Issues

Gabriella D’Cruz and Chaitanya Chowgule from The Good Ocean team up with Chef Priyanka Sardessai from Larder and Folk for a seaweed tasting workshop at the Food Lab. While Goa has a diversity of seaweed along its coastline, there is no culinary tradition around seaweed in Goa.

Curated by:
Edible Issues

Project by:
The Good Ocean
Larder and Folk

BYOP space invites participants to think about their cultures through India’s favourite fermented kitchen staple – achaar (pickles).

How do our microbial cultures influence flavours and tastes?

How do our food cultures influence the way we pass down knowledge and traditions?

Curated by:
Edible Issues

Project by:
Eleni Michael

Goan food is at a crossroads, with its culinary scene evolving rapidly. As we explore the evolution of Goan food and beverage, it’s crucial to ask: who are the true custodians of Goan cuisine? This panel brings together key figures shaping the future of Goan food, from a seaweed farmer to modern restaurateurs, and bar experts to discuss how they are preserving and redefining Goan cuisine for the next generation.

Curated by:
Edible Issues

Project by:
Smitha Menon

In this workshop, Vikram Doctor delves into the intricate story of Gobi Manchurian, a dish that has faced bans in certain Goan towns. Does a plate of Gobi Manchurian serve as a reflection of shifting labour dynamics in Goa? Largely consumed by non-Goans, especially migrant workers filling roles that Goans increasingly avoid, the dish has grown into a symbol of discomfort.

Curated by:
Edible Issues

Project by:
Vikram Doctor

Take your foraging skills to the kitchen in this hands-on cooking class with Dr Maryanne Lobo. Learn more about cooking with local weeds, using greens foraged from the heart of Panjim. Discover how to transform these wild greens into vibrant, delicious dishes packed with nutrition.

Curated by:
Edible Issues

Project by:
Dr. Maryanne Lobo, Co-founder, Plantwalks

A rice variety that helps to cure cancer. Another that hides wild elephants in its tall and thick growth. One that needs no cooking to eat! Yet another that is so tasty, it needs no accompaniments. And a local Goan favourite that grows even better during floods.

Curated by:
Edible Issues

Project by:
Edible Archives

For Jaeyoun Kim, the ocean is more than a connection to family; it’s a path to healing. Patagonia Films’ Daughter of the Sea follows Jaeyoun, who leaves her island home in South Korea to pursue a more traditional career path in Seoul.

Curated by:
Edible Issues

Project by:
Patagonia Films

Fungal Entanglements: A Sensory Journey is an immersive workshop that bridges art, science, and traditional food practices to explore the fascinating world of fungi. This multisensory experience, facilitated by Malavika Bhatia and Prithvi Kini of Fungi Foundation India, is designed to engage participants with the often-overlooked realm of fungi, emphasising their ecological roles and relationships with other organisms, including humans.

Curated by:
Edible Issues

Project by:
Fungi Foundation India

Join us for a screening of “The Mushroom Keepers,” a Fungi Foundation production directed by Naveed Mulki. This evocative short film explores the intricate relationships between fungi, and the Khasi and Garo communities of Meghalaya, India. It is both a poignant reflection on cultural erosion and a call to action, embodying the Fungi Foundation’s mission to steward research, education, and conservation of fungi while preserving the cosmovisions fostered by fungal wisdom.

Curated by:
Edible Issues

Project by:
Fungi Foundation India

Seventy percent of world agricultural land is already used for meat production. With every increasing consumer demand, can we produce sufficient animal protein in the future? The knowledge on managing insects is often held by traditional forest dwellers and forest-dependent people (Durst and Shono, 2010).

Curated by:
Edible Issues

Project by:
Thejavikho Chase and Dipen Rangmang

Cuisines around the world build upon a grammar and vocabulary that enables culinary conversations within communities and with the world. And yet, a global history of migration, colonisation, and exploitation of the natural world has shaped how the world sources its food, cooks, and eats today.

Curated by:
Edible Issues

Project by:
Priya Mani

Sweets are an integral part of rituals, and Goa is no different. While certain sweets attain an iconic status some sweets remain secrets of domestic kitchens and are not commercially available. Through a tasting of two sweets by two home chefs, we bring to you how gender, sweets, and rituals are inseparable from each other.

Curated by:
Edible Issues

Project by:
Ishita Dey, Anjana Amonkar and Monica

In this workshop, Eleni will be taking participants through the endless possibilities of fermentation for the daily nourishment of a household, as well as a regenerative tool for farmers and chefs to maximise the potential of ingredients from root to stem, and farm to table. By acknowledging the ancient, transformative powers of fermentation, we can unleash flavour, increase nutrition, and prevent waste.

Curated by:
Edible Issues

Project by:
Eleni Michael