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TRADITIONAL GOAN BREAD MAKING (UNIQUELY GOAN)
Curated by Prahlad Sukhtankar
Our workshop on ‘Traditional Goan Bread Making’ will focus on how Goan bread came into existence, to making of different types of bread, to how the bread making occupation is perceived in today’s so called ‘Modern Goa’ and how we, as a younger generation have taken up various initiatives to restore pride back into this mother culture.
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SEED // OOO FARMS
Curated by Prahlad Sukhtankar
A seed is an integral component of life—the progenitor of eco-systems that nourish and sustain multiple life-forms. Today, we are on the brink of an ecological catastrophe as rampant deforestation, unfettered development and a culture driven by consumerism strip the earth of its vital resources.
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UNIQUELY GOAN: MAHUA WORKSHOP // DESMOND NAZARETH
Curated by Prahlad Sukhtankar
An introduction to India’s indigenous treasure, Mahua–the tree, the flower, the alcohol session exploring the history, typology and eco-system for the cultivation and consumption of ‘Mahua’.
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COLLAPSE OF FINAL CIVILISATION AND AGRICULTURE // OOO FARMS
Curated by Prahlad Sukhtankar
In these dire times of extreme environmental crisis, join this workshop-lecture to understand the extent of environmental emergency, while also learning the ways in which you can reduce your carbon footprint and make choices which will help you take stock of your natural world a little better.
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CHEF’S LEGACY // ASH MOGHE
Curated by Rahul Akerkar
This workshop will focus on the cultural weight and history of fermentation and preservation practices and their role as a central vein in building myriad cultures and cuisines across the globe. It will also feature the role of fermentation practices in the current day and age as a medium to agitate the status quo.
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NESTOR RANGEL: COMMUNITY FARMING
Curated by Prahlad Sukhtankar
Nestor Rangel will showcase his model on Community Farming where the audience will be able to understand issues with regards to food production and food security in Goa.
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GROWING FOOD ORGANICALLY IN POTS // GREEN ESSENTIALS
Curated by Prahlad Sukhtankar
In this workshop, the audience will explore how to gain the basic skills required to grow food organically in pots or other containers. Growing food in pots of different sizes can provides us with not only vegetables and herbs, but also a wide variety of organic fruits.
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CHEF’S LEGACY – THOMAS ZACHARIAS
Curated by Rahul Akerkar
The theme of Chef Thomas’s workshop is the #IndianFoodMovement. It encapsulates his efforts towards changing perceptions and understanding and appreciating Indian regional cuisines. It delves into our deep-rooted culinary traditions and diverse indigenous ingredients. The aim is to get Indians excited about Indian food once again by reconnecting them with their roots through regional food and local and seasonal ingredients.
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THE ALCHEMY OF FOOD AND COOKING – A WORKSHOP BY CHEF ALFRED PRASAD
Curated by Prahlad Sukhtankar
Chef Alfred Prasad will take you through a short interactive multi-sensory approach to cuisine. He will talk about the few key primers in a complex, competitive and changing foodscape and how chef’s are offering a more emotional connect with food than ever before.
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MASTERCLASS BY CHEF MARIA JOSÉ SAN ROMÁN
Curated by Prahlad Sukhtankar
A masterclass by Chef Maria, who will be working with olive oil, paella rice and saffron. Chef María owns the acclaimed Monastrell (named after the black grape that is native to the province of Alicante), a Michelin-star restaurant in the city centre of Alicante, Spain.
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MIXOLOGY WORKSHOP
Conducted by Santosh Kukreti
Enter the world of Thirsty City 127, one of Mumbai’s most exciting new bars known for its technique forward cocktails crafted by mixologist Santosh Kukreti, Bar Manager at Thirsty City 127 who is a deft hand with seasonal ingredients and house-made botanicals.
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CHEF’S LEGACY // AMNINDER SANDHU
Curated by Rahul Akerkar
Amninder Sandhu is the Chef at Arth, the first gas free restaurant in India embracing ethnic Indian methods of slow cooking over wood fire and charcoal. She is a national award winner for Best Lady Chef presented by the Ministry of Tourism.
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CHEF’S LEGACY // PRATEEK SADHU
Curated by Rahul Akerkar
Prateek Sadhu will discuss migration and how it has helped him in his own journey. His knowledge of multiple cultures has helped him find a voice, from Kashmir to New York and back to India.
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HEALING CULINARY LEGACIES
Conducted by Ruchi Jain and Dr Punam Jain
A two-hour workshop which would provide an overview of Bach flower remedies with an introduction to flowers of common trees and fruits; preparation, uses and administration of Indian Flower Remedies from common flowers found wild in India, particularly those in Goa and Konkan region. The workshop will discuss storage techniques and lessons on preparatory bowl materials.
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THE ART, SCIENCE & MAGIC OF BEER
Conducted by Alex Barlow.
An interactive workshop with Thirsty Beers Master Brewer, Alex Barlow.
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CHEF’S LEGACY – WORKSHOPS
Curated by Rahul Akerkar
Legacy is a word that comes with a lot of responsibility. As Indians we are blessed to have inherited a complex, diverse and rich culinary tradition.
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HOME COOKS AT CHILDREN’S PARK
Curated by Prahlad Sukhtankar
Lunches prepared by home cooks, served in the lush surroundings of Children’s Park, Panjim. This will be supplemented with two stalls by local restaurants—inviting visitors to taste the lesser-known flavors of Goa.
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CHEF’S LEGACY // JAMES FERREIRA
Curated by Rahul Akerkar
James Ferreira and his cousin Glenda Fernandez will demonstrate their unique breads called Fuggia and Chittiapp, along with two traditional dishes using the famous bottle masala.
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WINE WORKSHOP & TASTING
Conducted by Grégoire Verdin
Is winemaking an art or science? Wine is really different from all other beverages; a lot of factors impact it, but the hand of the winemaker definitely shapes the wine. Sometimes scientist, sometimes farmer, sometimes meteorologist, the winemaker is also an artist. Let’s see how with Grégoire Verdin, Sula’s Brand Ambassador and Head of Tastings & Trainings.
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LUNCH AT THE FARMER’S MARKET
Curated by Prahlad Sukhtankar
Sourced directly from the wild, this unique culinary sustenance plan will feature naturally farmed and foraged foods prepared by the native people of the forest land in the Sahyadri valley in their own traditions and flavours.
This unique spread will be presented across eight days of the Festival, using indigenous ingredients and produce. Prepared by practitioners from the region, the Sustenance Plan presents radical visions of preserving and extending a sustainable culinary heritage. -
FARMER’S MARKET
Curated by Prahlad Sukhtankar
Farmer’s Market is envisioned as a project that promotes sensitivity and awareness towards sustainable practices around food and educates consumers about region of origin, quality produce and forgotten varieties of vegetables and fruits, along with showcasing artisanal products (raw or naturally processed/dried or cured), beverage and other sustainable farming practices (honey, preserves etc.).
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