Bengaluru’s arts and crafts festival, BLR Hubba 2025, is taking over the city next week. With dance, music, theatre, visual art and many other events and performances, the 10-day festival is now in its third edition. Supporting the BLR Hubba, is a Thindi Hubba, a celebration of the rich and diverse tapestry that is Indian cuisine. “Street food, in its humble brilliance, holds so many invisible nuances,” says the curator of Thindi Hubba, Kabyashree Borgohain. “Through this event I’m seeking moments where a shared snack becomes a shared story.”
Curator of Thindi Hubba, Kabyashree Borgohain
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“With Thindi Hubba, we aim to uncover the invisible design logic behind our everyday eating, from wrapping styles to walking meals, handheld dishes bridging traditional food wisdom with contemporary food-design thinking,” adds Kabyashree, who with Dayananda Meitei, is the founder of Project Otenga, the Delhi-based organisation that looks at interdisciplinary collaboration through food and design.
Reimagining street food
The food stalls cover all four corners of the country. Here are some of the highlights:
Neo paan, postmodern paan for the bold and experimental: This is a contemporary take on paan which is lighter and more botanical. Here paan is reworked with fresh ingredients and unexpected pairings. Think sweet, savoury options, inspired from popular dishes like miang kham, a Thai appetiser.
Neo paan, is a stall with modern interpretation of paan
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Just pork, smoky pork grill straight from the hills: This food stall takes inspiration from the kitchens of North east India. Traditional methods such as smoking and fermentation, and flavours including sesame, bamboo shoots and axone, are given a contemporary spin here.
Mudde pe aayein: Ragi mudde is a staple in many south Indian homes. At Thindi Hubba, they will serve hawker-style mudde bowls with chutneys, coatings, and bhutte ki kees.
Ghughuni gully: At this stall you can dine on the warm and comforting ghughni chaat from West Bengal. The ghughni is traditionally made with yellow peas or black chickpeas, which are slow-cooked with spices. At the hubba they get an innovative twist.
Littis being made on charcoal
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Special arrangement
Hamaar Litti: These charcoal grilled sattu dumplings are a favourite from Bihar and UP. Pair it with mustard oil scented mashed potato (aloo chokha) and bright green chillies.
Other stalls include golgappes with six kinds of paanis, black rice crepes, rasam prepared with elephant apple, churmuri and bhel puri, ramen and chai. The Hubba has events with food stalls. “There will be book reading sessions on food, edible experiences on personality-based tastes, and other sessions on food memories, zero waste cooking, mithai making, and pickling.”
Entry free, registration online. January 16 -25, 2025, 11 AM – 9 PM. At Freedom Park, Seshadri Rd, Gandhi Nagar. For more details visit blrhubba.in
