Local Goan musicians and bands spanning genres and styles performing in the afternoons at Children’s Park.
Curated by Sumangala Damodaran
We create music when we are happy. We create music when we are sad. We make music to accompany work. We make music for relaxation. There is music that brings entire communities together. There is music that only the truly sophisticated aficionado can appreciate in all its subtleties. There is no feeling that music cannot convey. There is music for every occasion, including protest and resistance.
Curated by Shubha Mudgal
An interactive sonic wall that surprises the viewer by revealing sounds from the city of Delhi. The sound installation will include music made by musicians in the city, as well as street and ambient sounds that form part of the city’s soundscape. The Sonic City installation is intended to be an experiential journey through the aural landscape of Delhi, replete as it is today with both cacophony and the profound beauty of natural sounds.
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.
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).
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.
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.
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.
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?
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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