How do we build a future that feeds both people and the planet?
Curated by:
Thomas Zacharias and The Locavore
In the far-off taluka of Canacona, South Goa, time seems to stand still. These are stories from a centuries-old Saraswat Kshatriya ancestral home, where barter was once the essence of survival.
Curated by:
Odette Mascarenhas
In this masterclass, you will learn to see how it’s made and learn about borsht’s intimate connection with Ukrainian nature, people, and rich history.
In this masterclass, you will learn how to make a traditional Palyanytsia (Ukrainian bread) from scratch.
Eat the After by Brown Koji Boy is an immersive tasting workshop that explores what remains after change through the language of fermentation.
Curated by:
Thomas Zacharias and The Locavore
There’s something about nankhatai that instantly takes you back to childhood—when the whole house smelled of ghee as these golden biscuits baked slowly in old tins, and you’d eagerly wait by the oven door just to grab the first warm bite.
This workshop is rooted in the idea that food is never just about what we eat—it’s about who we are, who we have been, and who we are becoming.
Food Without Boundaries explores how culinary traditions transcend geography and culture.
A workshop led by Vineet Wadhwa, tracing his 40-year journey in hospitality and design thinking.
Celebrating Goa’s vibrant culinary identity by reinterpreting a traditional Goan ingredient — Tambdi Bhaji (red amaranth) — into a modern stained pasta dish that symbolizes Goa’s fertile fields, lush produce, and evolving food culture.
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