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Goa is a Bebinca
The performance invites you to inhabit that world: to eat, listen, and remember as stories unfold between courses—of migration, fading traditions, and a community fighting for its identity.
Curated by:
Chef Manu Chandra -
The Culinary Odyssey of Goa
The Culinary Odyssey of Goa features tastings from five traditional kitchens, including Hindu artisans, Muslim descendants (Bijapur dynasty), Gaud Saraswat Brahmins, Indo–Luso influences, and Christian descendants, each offering a distinct culinary identity shaped by spice and history.
Curated by:
Odette Mascarenhas -
What Does Loss Taste Like?
What Does Loss Taste Like? is an immersive, multisensory installation by Chef Thomas Zacharias & The Locavore, in collaboration with Immerse and QTP, that explores the slow disappearance of taste, memory, and biodiversity in a rapidly shifting foodscape.
Curated by:
Chef Thomas Zacharias and The Locavore -
Salt
This exhibition brings together stories of salts from India — the distinct lands they originate from, the lives and cultures of the people who craft them, and how it seeps into our daily lives.
Curated by:
Prahlad Sukhtankar -
Smell, Memory and Food Systems
This curation looks to invite audiences to experience olfaction beyond nostalgia, to explore the worlds that have been erased, ecosystems in flux, and the futures we dream of tasting.
Curated by:
Edible Issues -
Smell Trace
Smell Trace is inspired by the convergence of food cultures during train journeys across three select routes within the Indian Railways Network. Train journeys are a gentle reminder of the complex odour-graph of India.
Curated by:
Edible Issues -
Whispers of Pastoral Scents
This project is an olfactory exploration of the pastoral communities of the Deccan Plateau, focusing on smell as a vital medium to understand culture, memory, and ecology.
Curated by:
Edible Issues -
The Soil Room
Soil loss and degradation is one of the critical issues of our time. It’s easy to forget that the future of humanity rests on 30 centimeters of topsoil. Welcome to the Soil Room: a space of smell, touch, play, and pleasure.
Curated by:
Edible Issues -
“Kitem nuste asa?” (कि तें नुस्ते आसा ?)
Literally meaning “What fish is there today?” or “What’s the fish today?,” this research-based project explores and archives the disappearing aromas of Goan cuisine.
Curated by:
Edible Issues -
Smell – Notes from Missed Connections
This collaborative workshop aims to create a participatory sensorial experience through a curated tasting menu emerging from smell notes left behind as part of the exhibit “Smell Trace”.
Curated by:
Edible Issues -
Tracing and Archiving Personal Memories Through Taste
At this workshop, participants were led through the process of documenting personal memories through the lens of food.
Curated by:
Thomas Zacharia and The Locavore -
The Journey of Chocolate
This workshop lets you discover how the soil, climate, and culture of the Western Ghats infuse each cacao pod with a story — one you can taste in every bite.
Curated by:
Odette Mascarenhas -
Embracing Your Future Fish
How do we build a future that feeds both people and the planet?
Curated by:
Thomas Zacharias and The Locavore -
Flavours Through Spice
In the far-off taluka of Canacona, South Goa, time seems to stand still. These are stories from a centuries-old Saraswat Kshatriya ancestral home, where barter was once the essence of survival.
Curated by:
Odette Mascarenhas -
Ukrainian Borscht: UNESCO Heritage in a Bowl
In this masterclass, you will learn to see how it’s made and learn about borsht’s intimate connection with Ukrainian nature, people, and rich history.
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Palyanytsia: The Soul of Ukrainian Bread
In this masterclass, you will learn how to make a traditional Palyanytsia (Ukrainian bread) from scratch.
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Eat the After
Eat the After by Brown Koji Boy is an immersive tasting workshop that explores what remains after change through the language of fermentation.
Curated by:
Thomas Zacharias and The Locavore -
Table for Four: A Walkthrough The Parsi Kitchen
There’s something about nankhatai that instantly takes you back to childhood—when the whole house smelled of ghee as these golden biscuits baked slowly in old tins, and you’d eagerly wait by the oven door just to grab the first warm bite.
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Table for Four: The Taste of Who We Are – A Food & Identity Workshop
This workshop is rooted in the idea that food is never just about what we eat—it’s about who we are, who we have been, and who we are becoming.
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Table for Four: Food without Boundaries
Food Without Boundaries explores how culinary traditions transcend geography and culture.
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Table for Four: Experience Design & Dining
A workshop led by Vineet Wadhwa, tracing his 40-year journey in hospitality and design thinking.
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Table for Four: Goa Reimagined – Field to Fork
Celebrating Goa’s vibrant culinary identity by reinterpreting a traditional Goan ingredient — Tambdi Bhaji (red amaranth) — into a modern stained pasta dish that symbolizes Goa’s fertile fields, lush produce, and evolving food culture.
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Beneath Our Feet: Speculative Writing with the Living Earth
In this creative writing workshop, we’ll turn our attention toward dirt, soil, and land. Together, we’ll explore how soil carries memory, holds histories of extraction and regeneration, and offers speculative futures.
Curated by:
Edible Issues -
“Do I even think about soil?” (A Zine)
In this workshop, the facilitator wants to ask participants and herself if we ever think about soil in our lives, and what does the absence of it do?
Curated by:
Edible Issues -
Building Gardens: Seeds, Scent & Soil
This workshop invites audiences to engage with the natural world of seeds, plants, flowers, soil through scent.
Curated by:
Edible Issues -
Cultures Across Borders: Fermenting Flavour from Goa to Germany
The workshop connects Goan and German techniques, tracing shared histories of preservation and innovation—inviting participants to experiment with local ingredients, microbial terroir, and flavour-forward ferments.
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Is AI the New Ingredient?
What’s better: a walk through a wild vegetable patch, or a walkthrough of AI-generated ideas and images?
Curated by:
Rahul Akerkar -
Can We Dine at The Mandovi again? Heritage on a Plate
Step into a journey where time, taste, and tradition converge. This workshop with Akshay Quenim uncovers the story of the Mandovi Hotel (est. 1952) and its iconic restaurant Rio Rico—a landmark moment in Goan hospitality where Portuguese finesse met Goan soul.
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Tangra to Truffle Sushi: A Journey Through India’s Evolving Pan-Asian Palate
Trace the Quenim family’s remarkable voyage through Asia’s culinary landscape—one defined by staying ahead of the times while pioneering the flavours of tomorrow.
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Fading Flavours: A Smell Walk in Panjim
Walk with us through Panjim Market, tracing the fading aromas of Goa’s culinary memory.
Curated by:
Edible Issues -
Table for Four: Expressing my mixed heritage on a plate
Experience a plate where Goud Saraswat Brahmin traditions dance with flavors from the West.
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The Mineral Map: Fermentation Through Five Indian Salts
Discover how different salts shape flavours.
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Mind Mapping: Flavour, Nostalgia & Art on a Plate
This workshop dives into the idea of how history, art, culture and flavour can come together on a single plate.
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Table for Four: Club Culture – Then, Now & On the Table
Co-hosted by Swapan Seth and Marut Sikka, this immersive session explores the rich legacy and evolution of India’s club culture.
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The Future of Goa’s Salts
This panel explores salt not merely as an ingredient, but as a living system shaped by ecology, labour, and memory.
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Gin Appreciation & Infusions Workshop
Step into the world of botanicals, flavours, and creativity with Sector Gin, the spirit crafted for the everyday explorer.
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Do You Martini?
Led by Hapusa Co-Founder and Maker, Anand Virmani, with on-ground facilitation by Shreyas Shetty, this workshop invites you to rediscover the iconic martini through Himalayan craftsmanship.
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Tasting Layers: A Bebinca Story-Lab
This sensorial, movement-led workshop explores Goa’s beloved bebinca as an edible archive where food, memory, taste, and environment meet.
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Table for Four: A Splash of Kokum, Taste of Tradition
Step into a sensory journey where heritage meets innovation. This workshop explores the vibrant soul of Goan cuisine while introducing contemporary techniques that elevate tradition into art.
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Food X Play
Food X Play is where food meets imagination, strategy, memory and maybe even a little mischief! This interactive zone invites visitors of all ages to explore the many worlds within our food systems – from farms and microbes to culture, storytelling, and the labels on our plates.
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Sip of the Forbidden
Discover what absinthe really is, how it’s made, where it comes from, and how to use it confidently in drinks.
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Wild Food & Other Misadventures
Join Chefs Prateek Sadhu and Gresham Fernandes In the Wild: Conversations, a workshop exploring foraged ingredients, adventurous cooking, and the stories that shape life beyond the kitchen.
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Liquid Alchemy x Miguels
Step into a spirited adventure as we peek into the bold world of Arthaus Blended Malt Scotch Whisky and the vibrant charm of Rangeela Contemporary Indian Vodka.
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The Flavor Playground: Whisky, Vodka & Everything In Between
Dive into the smoky depths of Woodburns Whisky and the botanical brilliance of Zoya Gin. An evening of crafted cocktails, Goan flavors, and immersive tasting awaits.
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The Role of Time in Winemaking
From the vineyard to your glass, every wine takes a journey shaped by seasons, decisions, and patience.
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