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.
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.
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.
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.
Conducted by Alex Barlow.
An interactive workshop with Thirsty Beers Master Brewer, Alex Barlow.
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.
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.
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.
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.
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.
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