This workshop presents the broad flavour palate of beer and traces each principal characteristic to an ingredient or process step of the brew. We will then discuss balance and why it is important in the context of beer. Much of this will involve sampling various Susegado beers.
Facilitated by
Aditya Challa, Susegado
A storytelling corner for children that engages the audience in stories of food and food cultures across territories while using props and puppetry. To encourage participation, food stories will also be co-curated on the spot by building on cues/sentences by the previous child in line for them to tap into discovering their relationship with food through this activity.
Curated by:
Thomas Zacharias and the Locavore Team
There are two significant colonisation episodes that have shaped Indian dairy: the Portuguese brought Chenna to West Bengal and the Parsis brought fresh cheese making techniques to western India. This workshop starts by introducing guests to the traditional cheese making practices of Central Asia and Europe. What the Parsis brought to India with them was this tradition.
Curated by:
Thomas Zacharias and the Locavore Team
Permaculture encompasses not only a series of organic farming strategies but also a lifestyle. This workshop will invite you to explore techniques for growing plants, tending to gardens, making compost, and more. You can also expect to engage in a brief discussion on the ‘permaculture approach.’
Curated by:
Thomas Zacharias and the Locavore Team
A storytelling corner for children and adults that engages the audience in stories of food and food cultures across territories while using props and puppetry. To encourage participation, food stories will also be co-curated on the spot by building on cues/sentences by the previous child in line for them to tap into discovering their relationship with food through this activity.
Curated by:
Thomas Zacharias and the Locavore Team
This workshop introduces a first-of-its-kind vinegar tasting to the public, showcasing the vinegar heritage of Goa. Through Vaz’s research, he has found a fascinating array of vinegars used in Goan cuisine, now largely forgotten. Reviving old techniques, this session will showcase five of these varieties for everyone to taste, smell, and experience.
Curated by:
Thomas Zacharias and the Locavore Team
This workshop will focus on understanding food waste through an interactive session that explores the journey of food waste from the farm to households, including the challenges in the supply chain, and discuss the impact of food waste at the restaurant level, alongside personal experiences in waste reduction.
Curated by
Thomas Zacharias and the Locavore Team
In the fragile hydrogeological region of Narmada valley, a sizeable number of affluent farmers start to grow onions. Being a highly lucrative commercial crop, this trend is soon followed by the local farmers. But onion is a water-intensive crop and when the cash income is the target, what would be the impact of this new practice on the depleting groundwater table in the region? This film explores that question.
Curated by
Thomas Zacharias and the Locavore Team
The food at Sienna has always been inspired by the many cuisines, cultures and communities that make Bengal one of the most distinctive regions of the world. The local markets of the region define not only the Bengali way of life, but the cooking at Sienna.
Curated by
Thomas Zacharias and the Locavore Team
The cocktail making workshop will feature the use of local and regional ingredients from India to create unique and flavorful cocktails. Participants will have the opportunity to taste and experiment with these ingredients and learn techniques for crafting their own signature cocktails. This workshop is perfect for those interested in exploring the intersection of culture, tradition, and mixology.
Curated by:
Thomas Zacharias and the Locavore Team
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