Packed with food stalls, eating competitions, workshops and a bazaar, the event features rare and authentic fare from diverse regions of India and the world. From the Parsi masoor ma jeeb to Assam's silkworms cooked with roselle leaves, ghost chilli tacos and whiskey-infused cakes, a range of extreme eats from home chefs and restaurants will be up for grabs. The line-up is curated by culinary experts Kunal Vijayakar, Michael Swamy, Tara Deshpande and Nicole Mody.

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Cooking with the tandoor, isn't for the faint-hearted, asserts Sandhu. "Its temperature is 240 to 250 degrees Celsius. You are expected to place your hand inside the tandoor without wearing any protective gear. We often undermine the Indian skill-sensitive techniques, but I have a lot of respect for the staff who works with the tandoor in my kitchen," she says.

Sandhu's masterclass will be held in the outdoors. "I use bio-charcoal so that I don't generate any greenhouse gases," she says. First, chef will guide participants on how to smoke the mutton kebabs in the tandoor. She'll then show them how to slap the dahi ki khamiri roti — flecked with cinnamon and fennel — on its inside wall. She'll char the onion and tomato to make a chutney and toss up a salad. Through the session, she will offer tips on how to perfect these recipes. The class will conclude by assembling all the elements together as a taco. "That's the beauty of a tandoor. You can whip up all of this with the help of just one piece of equipment."

On November 16 (4 pm to 10 pm) and 17 (11 am to 10 pm)
At Members' Lawns, Royal Western India Turf Club, Mahalaxmi Race Course.
Entry Rs 200 (insider.in)

Festival highlights

Manzilat Fatima

Keep it fererro

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