7 December | An immersive and interactive culinary session foregrounding Trans-Himalayan culinary heritage, linking food—Ladakhi cuisine in particular—to memory, landscape, terroir and history.
6 December | A 45-minute immersive session offering a rare and intimate introduction to the plant-based, foraged culinary heritage of the Dimasa community, an Indigenous group from Assam’s Dima Hasao district.
7 December | A deep dive into the world of Kargili Foodways through stories of soil, survival and shared humanity. The culinary experience hopes to uncover the associations between memories and food in an attempt to honour differences and to reach beyond them.
8 December | An immersive exploration of bamboo as a cultural, culinary, and creative medium, highlighting the Ri Bhoi community’s traditional knowledge and its diverse uses—as structural tools, a cooking medium and an ingredient.
10 December | An interactive session exploring local spices and herbs—their cultivation, foraging traditions, and unique pairings with salt beyond conventional use.
9 December | Exploring food preservation practices from the Kashmir Valley, with an interactive experience that uses memory as a way of understanding how everyday domestic traditions continue to nourish and sustain Kashmiri identity through the region’s complex past and present.
5 December | An interactive sensory journey through Meghalaya’s coffee trails and evolving coffee culture—shaped by its landscape, people and climate—featuring guided tastings and do-it-yourself brewing tips.
6 December | A live-cooking demonstration celebrating the rich culinary heritage of the Khasi, Jaintia, Garo and Bhoi communities of Meghalaya, where local cooks and traditional food custodians showcase their indigenous knowledge, authentic recipes and sustainable food practices.
