Goya and Edible Issues hosted our second annual Food Nerd Party at the Conservatory in Bangalore on December 1, and it was an evening of spending time with our colleagues and friends in the F&B industry. The menu featured canapés by Chef Karan Upmanyu, that drew inspiration from Christmas foods from around India with his own playful spin — think savoury achappams with mushroom/chicken pate, duck fugiyas, bite-sized appams served with rich Kerala vegetable stew. The night ended on a sweet note with Christmas crackers by Saving Grains featuring some excellent laddus.
