The Dosa, beloved for its delicate and crispy texture, is notoriously difficult to transport due to its geometry. The climate-controlled dosa picnic basket puts this logistically improbable delicacy on the menu for an outdoor picnic.
Curated by:
Edible Issues
Project by:
Kinky Kashayam
This workshop introduces the participants to the methodology of climate recipes, which are intimate everyday instructions for adapting to climate change. The workshop will draw references from a vast archive of intergenerational knowledge gathered from Goa, Andhra Pradesh, and Telangana. They will also invite the participants to make their own climate recipes during the course of the workshop.
Curated by:
Edible Issues
Project by:
Srinivas Aditya Mopidevi and Srinivas Mangipudi
Here’s where food and strategy collide! This section of the ‘Cultures of our Future Foods’ features an exciting lineup of food-themed games that inspire creativity, spark conversations, and educate players on the complexities of our food systems
Curated by:
Edible Issues
Gabriella D’Cruz and Chaitanya Chowgule from The Good Ocean team up with Chef Priyanka Sardessai from Larder and Folk for a seaweed tasting workshop at the Food Lab. While Goa has a diversity of seaweed along its coastline, there is no culinary tradition around seaweed in Goa.
Curated by:
Edible Issues
Project by:
The Good Ocean
Larder and Folk
BYOP space invites participants to think about their cultures through India’s favourite fermented kitchen staple – achaar (pickles).
How do our microbial cultures influence flavours and tastes?
How do our food cultures influence the way we pass down knowledge and traditions?
Curated by:
Edible Issues
Project by:
Eleni Michael
An evening of popular Bollywood music with the iconic music composer duo, Salim Merchant and Sulaiman Merchant.
Special Project
Experience a mesmerizing evening of Three Divas, a concert celebrating the unparalleled talents of Usha Uthup, Aruna Sairam, and Shubha Mudgal. This exceptional event brings together three legendary voices, each renowned for their unique contributions to music across genres.
Curated by:
Bickram Ghosh
Goan food is at a crossroads, with its culinary scene evolving rapidly. As we explore the evolution of Goan food and beverage, it’s crucial to ask: who are the true custodians of Goan cuisine? This panel brings together key figures shaping the future of Goan food, from a seaweed farmer to modern restaurateurs, and bar experts to discuss how they are preserving and redefining Goan cuisine for the next generation.
Curated by:
Edible Issues
Project by:
Smitha Menon
The cliche that music is a universal language has special meaning for all at the The Happy Home School for the Blind (HHSB). Established 98 years ago with only 5 boys, the school now works with 200 children with visual impairments to help them feel connected with the world around them.
Curated by:
Zubin Balaporia
On completing her music education in France, and honing her lutherie skills, cellist Vian Pereira returned to India and in 2019 co-organised an International Music Concert with Noteward at The Royal Opera House, Mumbai in collaboration with musicians from France.
Curated by:
Zubin Balaporia
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