June ’25 Hauz Khas

Big-hearted, fast-talking, always feeding you more. Join us at LFC Delhi where we gather over samosas and stories—every plate a little louder, every memory a little sweeter.

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Photos by Member Smriti K, and Content Volunteer, Ishani Banerjee.

HOST

Zeinorin Angkang

CO-HOST

Smriti Iyer

CONTENT VOLUNTEER

Ishani Banerjee

WHERE WE MET

Fort City Brewing, in Hauz Khas, New Delhi, is a lively microbrewery celebrated for its inventive craft beers like Poha Cream Pie and Cold IPA, and offers a vibrant atmosphere that is perfect for a night out.

What Members Said

The people I met were kind and like-minded, and the meetup left me hungry for more!

KARTHIK

The members and hosts had a wholesome, non-judgemental vibe which I enjoyed.

ROSHAN

I came curious and left with a full belly! The mango curry was my favourite of the lot.

CHITRA

What We Loved

The Thayir Sadam with cashewnuts!

The fresh summer cake by Ishani—looks gorgeous and tastes fantastic!

The fiery orange Choriz curry brought by Kartik.

MEET YOUR HOST

Zeinorin moved away from her home in Manipur to New Delhi in search of better opportunities. While living away, she often tried to make her mother's healing broth, buying the same ingredients from the market, but never coming close to recreating the taste of the original. During a summer vacation, she went back home and conducted extensive research—comparing the ingredients, their taste, flavours, and even aromas, all of which were strikingly different from the ones she had been using. She realised it was the rich biodiversity of the Indo-Burma Biodiversity Hotspot, where indigenous Naga people live, that gave the broth its distinct taste.

One of the most biologically significant regions on the planet, it is here that Zeinorin and her community produce flavourful food by nurturing the land. The realisation inspired her to start her business, Hill Wild, in 2017, alongside her husband Leiyolan.

What is your most enduring food memory?

Eating with family during October’s harvest season. We always eat with our hands—rice, fish from paddy fields, and chutney—on a banana leaf spread.

What does local mean to you?

Things grown, made, or sourced within a close geographic area, often within a community, village, or region. Beyond that, local means belonging—representing my land, language, traditions, foods, and ancestral knowledge. It’s a grandmother’s recipe, the village seed, and stories passed down through generations.

What is the most adventurous food you've tried and loved?

Balut is definitely one of the most adventurous foods I have eaten. It’s a fertilised duck egg with a partially developed embryo, eaten in Vietnam. Typically, it’s boiled and eaten warm, often with a pinch of salt, vinegar, or chilli, and sometimes with a swig of beer.

What is one unusual food pairing you swear by?

Hot broth with leftover cold rice and chips.

How do you see your Local Food Club flourishing?

Expanding our tastes, educating people about food systems , and encouraging a cultural awakening that is rooted in community.