Mapping Coorg Cuisine with Anjali Ganapathy

MASQUELAB X GOYA is a series where we bring home chefs from around India to showcase their work and culinary heritage within the dialogue of food and culture.

In this third edition of the #MasqueLabXGoya series, Goya hosted three sold-out seatings in collaboration with our friends at Masque Lab, to explore the flavours of Kodava cuisine with Anjali Ganapathy.

Anjali took us on a culinary journey that extended beyond pandi curry, through context and storytelling that added depth to the meal, showcasing the textures, flavours, and ingredients unique to Kodava cuisine. The dishes featured a variety of ingredients, including mango, rice, bamboo, fish, mutton, beef, mushroom, jackfruit, chicken, and banana flower; there was something for everyone to enjoy. More on Anjali’s work as a culinary curator of Kodava dining experiences here; and more on the MasqueLabXGoya series here.

Saee Koranne-Khandekar Re-imagines Maharashtrian Cuisine

MASQUELAB X GOYA is a series where we bring home chefs from around India to showcase their work and culinary heritage within the dialogue of food and culture.

Saee Koranne-Khandekar, author and culinary consultant, cooks an experimental interpretation of Maharashtrian cuisine over 7 courses. “The format is in keeping with a Masque tasting menu, but the ingredients and cooking techniques are absolutely true to tradition.” Maharashtrian food has never made it into mainstream representations of Indian cuisine. Through her books and pop-ups, Saee hopes to restart the conversation (and curiosity) around her mother cuisine. “Even when we entertain at home, the vast majority of us hardly ever think of the rarer dishes from regional repertoire, and so, many ingredients and cooking techniques are slipping out of our collective food memories.”

Taiyaba Ali Does Homestyle Lakhnawi Cuisine

MASQUELAB X GOYA is a series where we bring home chefs from around India to showcase their work and culinary heritage within the dialogue of food and culture.

Taiyaba Ali cooks homestyle Lakhnawi food at the restaurant Khanposh in Bangalore, drawing from her own heritage to shift the conversation around Lakhnawi cuisine from opulent and lavish, to restrained, resourceful and delicious, as it is cooked in homes in the region. She brings her signature interpretation of Awadhi home-cooking to MasqueLab, for the January instalment of MasqueLab X Goya. More on Taiyaba and her philosophy here.