Curated by Prahlad Sukhtankar
Our workshop on ‘Traditional Goan Bread Making’ will focus on how Goan bread came into existence, to making of different types of bread, to how the bread making occupation is perceived in today’s so called ‘Modern Goa’ and how we, as a younger generation have taken up various initiatives to restore pride back into this mother culture.
Curated by Prahlad Sukhtankar
A seed is an integral component of life—the progenitor of eco-systems that nourish and sustain multiple life-forms. Today, we are on the brink of an ecological catastrophe as rampant deforestation, unfettered development and a culture driven by consumerism strip the earth of its vital resources.
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.
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