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FESTIVAL

India Food Network and APB Cook Studio to organise Community Cook-Ups
Wednesday, 31 August, 2016, 08 : 00 AM [IST]
Our Bureau, Mumbai
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India Food Network and APB Cook Studio will organise Community Cook-Ups, a series of workshops and cooking demonstrations to celebrate food cultures and traditions across communities during Indian festivals. It is, after all, a time for women to come together and prepare traditional treats.

This Ganesh Chaturthi, three IFN chefs - Archana Arte, Roopa Nabar and Preetha Srinivasan - will conduct a demo-based workshop to celebrate the foods loved by the elephant god. The home chefs will demonstrate regional recipes offered to Lord Ganesha in their respective communities.

Attendees will then get together to make modaks. The session will be woven together by Rushina Munshaw-Ghildiyal, founder, APB Cook Studio and a curator of food events.

Arte will demonstrate the Maharashtrian Ukadiche Modak; Nabar will make Patoli, a sweet pancake prepared by various communities on the western coast of India, and Sreenivasan will make Uppu Kozhakattai, a savoury modak from Tamil Nadu.

Speaking about the first Community Cook-Up, Rajeshree Naik, co-founder, PING Network, said, “Home chefs are core to the India Food Netwokrk community. What better time than the festive season to stir a conversation led by them, which also gives the fans of these chefs a chance to meet them in person?”

“India Food Network and APB Cook Studio are both passionate about everything food. Our new initiative together, Community Cook-Ups is the best way to keep the food conversation going. We look forward to organising one Community Cook-Up every festival,” she added.

Munshaw-Ghildiyal said, “At APB Cook Studio we are invested in documenting and celebrating food traditions. The rise of the home chef or culinary entrepreneur today is something to celebrate because it taps into generations of food knowledge only available in Indian homes.”

“We are proud to offer home chefs a platform to spread their wings. But beyond that a large aspect of food at home has been its sharing, through generations of women getting together to prepare food for festivals, weddings and occasions, the sharing of food through the traditional sanjha chulha and modern pot luck,” she added.

“These are ways that food lovers have met over food for eons. And we want to revive that. Having successfully organised food events over the past four years, a collaboration with India Food Network is a great partnership between two entities committed to bringing food communities together, dovetailing our individual expertise to organise memorable food events. After all, food traditions can only survive if they are practiced,” Munshaw-Ghildiyal said.
 
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