Speakers: Payal Shah, Prachet Sancheti, Namrata Sundaresan

An Introduction to Fermentation
Monday, 13th April 2026
Payal Shah, Kobo Fermentary
An introduction to fermentation. How microbes transform food, and why this process shows up in every food culture.

The Craft of Fermented Dairy 
Tuesday, 14 April 2026
Namrata Sundaresan, Kase Cheese
A deep dive into cheese- the microbiology, the craft, and what it takes to build a niche fermented dairy product in the Indian market.

Koji, Miso and the Future of Fermentation
Tuesday, 21 April 2026
Prachet, Brown Koji Boy
A deeper look at koji and miso, and their role in shaping modern fermentation practices.

Speaker: Fiona Arakal

A Farmer’s Playbook: Lessons in Building & Sustaining a Farm from the Ground Up.
Tuesday, 5 May 2026 
Fiona Arakal, Ishka Farms
How one first-generation farmer built Ishka Farms from the ground up, and why she chose capers as her crop of focus.

Lessons in the Business of Farming
Tuesday, 12 May 2026
A closer look at market strategy, positioning, and creating value as an independent farmer.

Understanding F&B Marketing Jargon
Tuesday, 19 May 2026
Understand what organic certification actually means, its global regulatory landscape, environmental stakes, and the costs and barriers for independent farmers.

Speaker: Taiyaba Ali, Shubhra Chatterji, Terrence Manne

Preserving Food Through Writing 
Tuesday, 2 June 2026 
Taiyaba Ali, Food Writer
A conversation on who gets to tell food stories, what gets left out, and how writing can be a tool for archiving food and the people behind food.

Politics of the Gaze
Tuesday, 9 June 2026 
Shubhra Chatterji, Historywali
Lessons from a filmmaker who has spent years documenting India's food story. Shubhra talks about the ethics of the camera, the politics of the gaze, and how to best tell stories from within a community.

The Future of Visual Food Documentation
Tuesday, 16 June 2026
Terrence Manne, Photographer
The process of shooting food in remote places. How to photograph with sensitivity, preserve the subject's voice, and think about the future of visual food documentation.

Speakers: Hansel Vaz, Anumitra Ghosh Dastidar, Dona Aideau

The Complicated History of Indie Spirits
Tuesday, 30 June 2026 
Hansel Vaz
A look at the history of indigenous spirits on the Konkan coast. From toddy and urraca to feni, this session traces how language, trade, colonial taxation, and local distillation cultures shaped the alcohol histories we inherit today.

Heirloom Rice Varieties
Tuesday, 7 July 2026 
Anumitra Ghosh Dastidar, Edible Archives
A deep-dive into indigenous rice varieties, the disappearance of agricultural biodiversity after the Green Revolution, and how the foods we choose to eat determine which grains survive and which disappear.

Decolonising Tea as we Know It
Tuesday, 14 July 2026 
Dona Aideau, Tea Producer, Taster & Sommelier
The global history and politics of tea. From indigenous varieties and colonial trade routes to the question of what it means to decolonise the cup.

Speakers: Pranoy Thipaih, Marc Tormo, Arshiya Bose

The Microbes that Make your Coffee
Tuesday, 28 July 2026 
Pranoy Thipaiah, Kerehaklu
What happens between picking a coffee cherry and what ends up in your cup. How do the microbes in the soil, the fruit, and the surrounding forest are shaping the flavour of your coffee?

Designing Coffee Flavour through Fermentation
Tuesday, 4 August 2026 
Marc Tormo, Naad
How much of coffee’s flavour can we control? This session explores how fermentation in coffee processing works, what variables a producer can control, and where the environment takes over.

Biodiversity and the Future of Coffee
Tuesday, 11 August 2026
Arshiya Bose, Black Baza Coffee
What landscape-level biodiversity conservation looks like in practice, and what the future of food demands from farmers, ecologists, and communities.

Speakers: Minakshi Singh, Khushboo Gandhi, Tanya George

Scaling the Hospitality Business
Tuesday, 18 August 2026
Minakshi Singh, Sidecar
Looking at what it  takes to run and grow a hospitality business, from building teams to putting the right systems in place.

Design, Sustainability and Visual Language
Tuesday, 25 August 2026
Khushboo Gandhi
How design shapes the way we perceive, value, and choose food, and what sustainable packaging looks like as both an aesthetic and ethical commitment.

Brand Identity through Type Design
Tuesday, 1 September 2026
Tanya George, Tanyatypes
Reading restaurants through typography, how type communicates the identity, tone, and ambitions of a food space.