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’.
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.
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.
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.
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.
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.
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.
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.
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.
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