Apr
19
Sabha blr
Set at Sabha, Bengaluru, the experience expanded into a layered, immersive format with curated food, a tactile table, and design-led collaborations.
Feb
1
Triveni Kala Sangam
The launch edition introduced Khajoornama as an accessible conversation around Indian dates, provenance, and food storytelling. The event was a part of the India Art Fair in partnership with the Young Collectors Programme.
Curated food
Dishes built around dates, prepared to highlight texture, seasonality, and provenance.
Guided conversation
Contextual storytelling and dialogue that trace histories of cultivation, migration, and trade.
Tactile table
A material-led setup encouraging touch, observation, and informal exchange.
The Hindu
A Bengaluru pop-up is turning dates into a cultural experience—blending food, storytelling, and community to reimagine how we connect over something as simple as a fruit.
A conversation paired with food & drink
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Taiyaba Ali
Chef and storyteller whose work bridges
memory, migration, and contemporary food practices. She leads menu creation and culinary narrative.
Shiva Kant Vyas
Food designer and experiential storyteller from Open Art Project. He shapes the conceptual framing, sensory design, and narrative flow of the experience.
Mandavi Kanchan
Founder and force for Bruijn, she is the resource lead for home-grown dates. She brings product knowledge, provenance, along with ingredient-led research to the table.
