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Bengaluru has a vibrant atmosphere that goes beyond traffic, tech employment, and filter coffee arguments. And BLR Hubba is the one thing that most embodies the anarchic, artistic, and creative spirit of the city. As Bengaluru's own city festival, where community, ideas, music, art, and culture all come together in the most positive way, it is very loud, vibrant, and reflective. From workshops and civic engagement to live performances and public art.
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Attendees include locals, artists, creators, and inquisitive travellers who come to enjoy events that are thoughtfully chosen but still feel incredibly approachable. It's more like, "Come as you are, the city's got something for you," rather than being frightening or exclusive. From 16 January to 25 January, the city will turn into a platform for community, creativity, and meaningful conversations—all the while maintaining an enjoyable and engaging atmosphere.
A Bengaluru celebration wouldn't be the same without food, hence food plays a major role in the BLR Hubba experience. The hubba offers food-related events that highlight the city's varied culinary culture in addition to performances and seminars. These events include pop-ups, tastings, and interactive sessions with chefs, home cooks, and food entrepreneurs, as well as local flavours and stories about street food. Here is a list of all things food that you can indulge in while at the festival!
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Pet Patakaa By Mehar Khurana
In this enjoyable, community-style mithai-making session, participants create packaging inspired by memories, prepare and cook traditional ghujiyas, sample various fillings, tell tales, and talk about the future of festive cuisine. The experience embodies the intuitive and lyrical style of designer and artist Mehar Khurana, whose work combines study, creativity, and engagement. Project Otenga, a food-and-design space launched in 2016 by Kabyashree Borgohain and Dayananda Meitei, is hosting the workshop. With active sites in Delhi and Ahmedabad, it celebrates modern cuisines from Northeast India and utilises food as a means of connecting creative groups.
Date: 16 January, Freedom Park
Timing: 1 PM onwards
Price: INR 450 per ticket
Also Read: Bengaluru Has A Zero-Waste Juice Bar
Pickling Workshop By Divyansh Lawania
This session is led by Chef Divyansh Lawania, a culinary thinker with more than seven years of experience in India's food and beverage industry. He has a keen interest in regional cuisines and lost culinary customs. The workshop delves into the rich history of Indian pickling, which was influenced by the temperature, the seasons, and the necessity of employing salt, oil, spices, and time to preserve food long before refrigeration. After introducing participants to traditional procedures, Divyansh moves on to hands-on, rapid pickling techniques, drawing on his work with hyperlocal products and sustainable kitchen systems. The workshop brings people together at a common table to taste, experiment, and rethink pickling as a live, community-driven process.
Date: 18 January, Freedom Park, Thindipuram
Timing: 12:30 PM
Price: INR 450 per ticket
Image Credit: Pexels
Zero-Waste Cooking By Kabya Shree Boroghain
Zero Waste Cooking highlights sustainability by demonstrating how frequently discarded peels, roots, and stems can become the focal point of a meal. This practical class investigates clever, zero-waste methods that lower kitchen waste while unlocking new flavours using leftover food from the thindi booths. After that, cooking is introduced as a creative activity that encourages people to try new recipes, taste them, and reconsider their regular eating routines. Kabya Shree, a chef and design strategist who founded Project Otenga and Otenga Design Studio, is leading the session. Her education at NID Gandhinagar and NIFT Chennai has developed her ability to combine food research, design thinking, and creativity.
Date: 19 January, Freedom Park
Timing: 12:30 PM
Price: INR 350 per ticket
What’s On Your Memory Plate By Nidhi Dhingra
When life feels a little too much, what do you eat to feel better? Which food would you miss the most if you had to leave your home? Even when you're filled, is there a smell that could make you feel hungry? This practical zine-making session is a silent invitation to ponder these issues. Around a communal table, you will listen, converse, delve into small nostalgic rabbit holes, and gradually compile your favourite food memories into a handcrafted zine that you may consult whenever you need solace or happiness. Nidhi Dhingra, an independent creative who works at the nexus of influence, culture, and art, is leading the session. Having worked in publishing and storytelling for many years, she likes to take her time, pose relevant questions, and create environments for in-depth discussions.
Date: 21 January, Freedom Park
Timing: 12:30 PM
Price: Free. INR 250 for Donor Passes
Basvangudi Thindi Walk
Join a guided vegetarian food walk through Basavanagudi and taste local favourites like khali dosa, neer dosa, set dosa, chow chow bath, idli-poori sagu, vadas, rava treats, nippattu, and steaming filter coffee. Surprise dishes like benne dosa or temple-style puliyogare may also be on the menu! The three-hour walk starts at Namma SLN in Gandhi Bazaar and includes curated tastings and stories from an expert guide. Just bring water, as transport and personal expenses aren’t included. Come hungry, leave with full hearts, and discover Bengaluru through food, stories, and slow, immersive neighbourhood walks with Bengaluru by Foot.
Date: 21 January, Namma SLN
Timing: 5 PM - 8 PM
Price: INR 450 per ticket
Image Credit: Pexels
Popula Dabba With Sri Vamsi Matta
Popula Dabba, meaning “spice box” in Telugu, is a day-long workshop where food, memory, and art collide. Using the spice box as a metaphor, you’ll experiment with storytelling, theatre, and visual art to explore identity, memory, and creativity. No experience needed, just curiosity, a love for food, and a readiness to play. Lunch is included! Led by Sri Vamsi Matta, a theatre artist blending art, food, and life into bold, community-rooted work.
Date: 25 January, Sabha, Flat
Timing: 9 AM - 6 PM
Price: INR 350 per ticket
Culture-ostava - Oota
Every bite of Karnataka's cuisine, which is influenced by community, climate, and geography, tells a tale. From North Karnataka's rustic dishes and temple-town specialities to coastal restaurants and Malnadu households, Oota brings it all together. Savour traditional coffee made by reputable local kitchens and heritage food companies, such as Neer Dose, Jolada Rotti, Girmit, Avalakki, and Malnadu filter coffee. BLR Hubba's Culture-Otsava offers a genuine sample of Karnataka in one location.
Date: 17 January - 18 January
Timing: 10 AM - 5:30 PM
Price: Free passes
