Festival Archives

Conducted by Craig Wedge

Learn the fine art of wine appreciation through a workshop conducted by Craig Wedge of Fratelli. This event includes a lecture and wine tasting.

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Curated By Center for Genomic Gastronomy

This pop up food cart will serve a different brinjal varieties and dishes during each day of the festival, celebrating the agricultural biodiversity of the Indian brinjal (also known as eggplant/aubergine).

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Curated By Sarah Todd

Australian restauranteur Sarah Todd, the chef behind Goa’s celebrated Antares Restaurant, shares her passion for fresh, seasonal produce and local techniques and dishes.

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Curated By Center for Genomic Gastronomy

Eating in the anthropocene is a 90 minute eating experience where visitors are introduced to the concept of the anthropocene: that human activities are so extensive we are leaving a geological record. Through 4 courses visitors will experience concepts and flavours for eating in a new way, one which not only minimizes our impact on the planet but actively attempts to heal it.

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Curated By Aditya Raghavan

For fans of all things fermented, this two-part seminar with Aditya Raghavan travels through India’s rich dairy traditions. From lessons on the history of yoghurt, paneer, and ghee to tastings of artisanal cheese from Bengal and Kashmir, this workshop will also teach participants how to make a variety of cheeses at home.

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Curated By Mason & Co.

In these immersive tasting sessions with the founders of Mason & Co, India’s first organic chocolate craftsmen, participants will learn in-depth about the nuances of dark chocolate. What does “bean-to-bar” mean?

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Curated By Aruna Ganesh Ram

Four performers will recreate life moments of various street vendors framing the street as a performance space, sharing personal narratives, conversations around food and their aspirations. The audience journey from one crafted space into another, in promenade style, encountering a new space and a new story, one after the other.

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Curated By Odette Mascarenhas

Celebrating the spirit of the versatile coconut, an ingredient so essential to coastal cuisines, a selection of Goan chefs and establishments will create signature dishes as a lead up to and during the Festival, showcasing the range of Goan cuisine.

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Curated by Liz and Joanne daCunha

Through a mix of song, family, and masalas, Joanne Da Cunha will recreate the experience of a young girl learning to cook a classic Goan Vindalho.

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