Edible Routes


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Celebrating Sankranti

January 16 @ 12:00 pm – 3:00 pm

Edible Routes has collaborated with Luchee Food Story for a sunny winter farm beckon, some good food and company and of course A LOT OF STORY SHARING.

Conversation starter

Vegetable Chop – ensemble of beetroot, carrot, peas and other winter veggies paired with kashundi to create a delicious starter for the meal

Main course

  • Dhokar Dalna – chana daal cubes made into a ginger and tomato curry
  • Thod Ghonto – banana stalk cooked with grated coconut and black gram
  • Phoolkopir Estew – cauliflower cooked in a thin gravy of bengali garam masala
  • Tulaipanji Rice – heirloom rice grown in the foothills of Eastern Himalayas
  • Aloor Dom – potatoes cooked with sil batta ground ginger, cumin and coriander paste on low fire.
  • Motorshutir Kochudi – thin pooris filled with green peas
  • Chutney – coming together of red juicy tomatoes, dates and more to create a sweet and sour dish
  • Rangaloor Pithey – end your meal with sweet potato mithai

Quick Details:

Date: Sunday, 16th January 2022
Time: 12:00 pm – 03:00 pm
Price: 1200/person
Venue: Edible Routes- Amarkanan farm
Farm no- 3, north drive , DLF Chatterpur
Location – https://g.page/Amarkanan-Farm?

About Chef

Sharmila, a storyteller and writer, enjoys telling stories from her kitchen too. For the last 30 plus years she has been writing and talking about environmental challenges of the times — food, agriculture and festivity being her favorite topic of storytelling. From writing reports for various international and national organization to writing for children on Ganga and digging in local recipes, is what gives her happiness.

Luchee, is her quest for healthy, authentic, traditional Bengali cuisine, that nourishes the soul and body. She has learnt from her mother and mother-in-law, value of eating seasonal and fresh. Through Luchee she also talks about her educational tours in remote rural India, where she has honed her culinary skills, sitting besides open fire in Spiti camps, or in Andaman and Nicobar Islands, and other parts of the country, sharing bread with locals and hearing their stories. Having grown up in Lucknow that special Awadhi twist comes naturally in what she conjures in her kitchen. She has been doing food pop-ups at homes to acquaint her diners, with the importance of food and festivity and the link between the two. Digging out recipes from yore is her favorite topic of writing. Through her specialized catering she tells stories that bind and bond.