Un-currying Indian Food: Taste of Maharashtra

Tasty Talks × Plant Future

After our previous sold-out Un-currying Indian Food supper clubs, Jake Dryan of Plant Future is coming back to Amsterdam — and this time, we’re travelling through the flavours of Maharashtra.

Un-currying Indian Food began with a simple thought: nomenclature matters. Indian cuisine is extraordinarily regional, yet so much of it continues to be compressed into the catch-all word “curry.” Through this series, Tasty Talks and Jake explore India one region at a time — learning the names of its dishes, the ingredients and techniques behind them, and the food cultures they belong to.

For this edition, we gather around the table for a family-style Maharashtrian meal – creating dishes from different regions of Maharashtra. 

We’ll begin with Misal Pav, a fiery, comforting combination of sprouted beans, farsan and bread. Then comes Bharli Vangi, baby aubergines stuffed with a rich peanut and coconut masala, alongside Thecha, the punchy Maharashtrian condiment of crushed chillies, garlic and peanuts.

There will be Katachi Amti — a beautiful example of the resourcefulness embedded in traditional cooking, made using the spiced lentil stock left from preparing puran poli — served with rice. And we’ll end, of course, with Puran Poli, the beloved sweet flatbread filled with lentils and jaggery and served with ghee.

This is NOT a restaurant dinner. Expect a warm, intimate table, food passed around family-style, conversations with Jake and Manasi, and plenty of stories about what we’re eating and where it comes from.

This edition also carries something new. A portion of the profits will be contributed to The Locavore to support their work around food, sustainability and strengthening India’s local food systems.

30 October 2026 | 7–9 PM
Studio Fermentex, Amsterdam

Price – 60 Euros pp (Incl. VAT)

Limited seats available.

Come hungry. Come curious. And come discover another tiny piece of the enormous world we call Indian food.