Trash Talk: A Culinary Workshop on Zero-Waste Cooking

This interactive workshop curated by Goya Media at The Smoke Co. Bangalore, featured chef & mixologist Arina Suchde who advocates for better food choices through sustainable and all-natural practices in the kitchen and bar. Sharing her expertise on cooking root-to-shoot, and eating ethically sourced foods, Arina demonstrated 5 recipes made entirely of 'waste' kitchen ingredients, such as peels, seeds, stems and rinds. 

The workshop was ticketed on Insider.in and participants got to sample all of Arina's delicious creations, as well recipes to recreate these dishes at home. This time, the much-coveted Goya Goody Bag featured products that shared the themes of sustainability and ethical foods. We are so proud to partner with these brands and their products: apple cider vinegar by Conscious Foods, curating organic and natural Indian foods; millet chocolate pancake mix by Slurrp Farms, a brand founded by two incredible women promoting forgotten, healthy foods and recipes for the future; Black Baza Coffee, an organisation that works at the grassroots with small farmers in Karnataka; and jars of Rock Bee Honey from another Goya favourite, Timbaktu Organic.

37781361_1833149290112500_4139419686666240000_o.jpg
37740278_1833121430115286_991452934963200000_o.jpg
37736504_1833122113448551_8397473108851687424_o.jpg
37763957_1833122290115200_4335441216666599424_o.jpg
37694194_1833121550115274_3189734561332330496_o.jpg
37694368_1833122030115226_7973885206278963200_o.jpg
37734286_1833134883447274_9154162654674157568_n.jpg

More pictures up on Facebook.

Cookbook Club: Midsummer Mango Party

The summer edition of the Goya Cookbook Club featured mango dishes from all over the country (and world hello Raw Mango Salad and Mango & Aubergine Soba Noodles!). We gathered in Third Wave Coffee Roasters one rainy evening for some excellent food, live music and fun conversation fuelled by mango kombucha. Our guests took home  goodie bags with products from our favourite Bangalore brands, Bare Necessities, Third Wave Coffee Roasters and Mubeena Shariff Chocolatier

444B0476.jpg
444B0464.jpg
444B0494.jpg
444B0490.jpg
444B0492.jpg
444B0479.jpg
444B0539.jpg
444B0597.jpg
444B0598.jpg

Find more pictures from the event here

Cookbook Club: Winter Edition

The December 2017 cookbook club potluck featured dishes from Nigel Slater’s Christmas Chronicles, a tome of recipes that capture the spirit of the season perfectly. The menu featured dishes such as roasted leg of lamb, cardamom and banana cake, roasted sausages with vegetables, cheese crackers, and poached pears amongst others. Held at the OLIE store, the night also featured a hot chocolate-fuelled carolling session. Purchase the book here.

26047182_1596786317082133_5638151813859073682_n.jpg
26047097_1596786567082108_5924090165033945818_n.jpg
25594363_1596786177082147_4199222685099189414_n.jpg
25994632_1596786087082156_763934495897559492_n.jpg
25994635_1596786397082125_4972182856074599954_n.jpg
26047078_1596786230415475_3725263013063289558_n.jpg
26001137_1596786563748775_6715838484838321700_n.jpg

View more pictures here.

Workshop: The Goya Journal Guide to Good Food Writing

In collaboration with Pooja Dhingra's Studio Fifteen, Goya Media conducted a  workshop for amateur writers interested in food writing. The three-hour interactive workshop mapped a beginner's guide to creating quality content for media publications. Using resources within food journalism, participants break down and understand the elements of good writing, tools in digital media, techniques to develop a strong voice, and learn how to construct a story. It concludes with a peer-reviewed exercise in writing. 

 

 

Cookbook Club: Suriani Kitchen Edition

For this edition of the Goya Cookbook Club in collaboration with Penguin India, we chose Lathika George’s Suriani Kitchen, a wonderful, evocative account of the Suriani community from the vibrant state of Kerala. With more than 20 participants, this potluck held at the sprawling Nicobar store in the heart of Bengaluru featured more than 16 dishes from the book, ranging from the simple bitter gourd chips to more complex dishes like mango payasam and ari ada. An afternoon of fun, conversation and of course, heart-stoppingly delicious Suriani dishes, each participant received a copy of the cookbook to continue their exploration of the Suriani cuisine.

_19A4233.JPG
_19A4294.JPG
_19A4270.JPG
_19A4382.JPG

View more photos here.