CONDÉFUTURE SUMMER CAMP
2025
Meet the Editors
Brand + Concept
Moodboard
Cover
Cover Story
Editorial Shoot
Community Feature
ON THE MENU
CONDÉFUTURE SUMMER CAMP
2025
CONDÉFUTURE SUMMER CAMP
2025
MEET THE EDITORS
Ruby-Ann Johnson
Sienna Coa
Olivia - Joy Evans
Mohammad Munawwar Fiaz
Rhania Malaika Sengendo
Brown Stew Chicken
Brown Stew Chicken
Curry Chicken And Rice
Smash Burger
Chicken And Chips
CONDÉFUTURE SUMMER CAMP
2025
MOODBOARD
COVER
CONDÉFUTURE SUMMER CAMP
2025
Designing our Cover:
Bon Appétit magazine cover, hyper-realistic cinematic food photography. Over-the-shoulder angle. A richly embroidered fabric frames the table, with a central plate of glossy jerk chicken, golden fried plantains, and bright pickled vegetables. Surrounding dishes include rice and peas, callaloo, tropical fruit, and jewel-toned cocktails catching the light. A woman’s henna-adorned hand rests near the plate, her embroidered sleeve visible in frame. Chopsticks are placed neatly on the table beside the plate, symbolizing cultural fusion.Shallow depth of field, shadows, and reflective highlights, with a cinematic glow that makes the food luminous and editorial — styled for an iconic Bon Appétit cover.
London Hotpot
London Hotpot
COVER STORY
CONDÉ FUTURE SUMMER CAMP
2025
DIWALI
CONDÉFUTURE SUMMER CAMP
2025
Some famous dishes include Kheer, a rice pudding, often flavored with cardamom and other spices. Other sweets include Halwa, which is a sweet, cooked porridge-like dish, with common varieties being carrot halwa (gajar ka halwa) and semolina halwa (suji halwa). Last but not least is Ladoo which are small, spherical sweets made from ingredients like gram flour (besan) or coconut.
The festival of lights.
CONDÉFUTURE SUMMER CAMP
2025
HOLI
Gujiya is a popular Indian sweet snack made with a filling of khoya, sugar, and nuts. Another commonly eaten dish is Kachori which is a delightful Indian snack made from wheat dough, expertly rolled into balls and deep-fried to golden perfection. During Holi, Thandai is consumed as a refreshing drink to beat the heat and is also believed to have medicinal properties.
The festival of colors
CONDÉFUTURE SUMMER CAMP
2025
TRINIDAD AND TOBAGO CARNIVAL
It is famous for its vibrant energy, soca music, elaborate costumes called "mas," and numerous parties known as "fetes”. The country is home to a variety of flavour packed meals and here are 3 popular examples: Doubles are a sweet and savory sandwich of curried chickpeas (channa) stuffed between two pieces of fried, curried bread called bara. Bake and shark is fried shark, often seasoned, served in a soft fried dough bun (bake) and topped with lettuce, tomato, and various sauces. Pholourie are small, savory fritters made from split peas and spiced with Indian seasonings.
The Mother of all Carnivals
CONDÉFUTURE SUMMER CAMP
2025
EID AL ADHA
Eid al-Adha is the second of the two main festivals in Islam alongside Eid al-Fitr. It falls on the 10th of Dhu al-Hijja, the twelfth and final month of the Islamic calendar. As Eid is celebrated by Muslims all over the world, each culture has their own dishes that are eaten. Biryani, is a fragrant rice dish with meat and spices and commonly eaten in Pakistan and India. Pulao is a rice dish from Pakistan, similar to biryani, often served with yogurt and salad.
Festival of Breaking the Fast
EDITORIAL SHOOT
CONDÉFUTURE SUMMER CAMP
2025
CONDÉFUTURE SUMMER CAMP
2025
ARTICLES
Bruce’s Burgers
An Interview with Raj Singh
What made you become the new management of Bruce Burgers restaurant?
I went through trials and tribulations that made me really think about what exactly I put my passionate energy into.
Why did you decide Tottenham as your restaurant location?
It is a area I feel safe and comfortable as the community gravitated towards me and helped in ways I can only give back by being a trusted member helping and being apart of the community.
How do use your restaurant to give back to the community?
Creating a safe space , having a garden area created a more calming atmosphere to match the aroma of flavours in the food.
Mentoring young adults & teaching life skills to help shape their future.
Bruce’s Burgers
An Interview with Raj Singh
What part of the business are you most passionate about?
Planning/testing new menus and strategy projects to help the businesses finances.
How long have you been in business?
Established in 2017, and going strong! We were voted one of the top 10 burgers in all of London.
What is a challenge you have overcome to make your company reach the success it has at this point ?
Putting away my own personal habits and applying the business knowledge I have to a different business avenue I’m not used too.
Bruce’s Burgers is located at
93 Bruce Grove, London N17 6UZ
Phone: 020 8411 0087
bruceburgers.co.uk
Chaat isn’t just food—it’s chaos served in a bowl, and somehow, it works. Crisp puris cracking under cool yogurt, chutneys that swing between sweet and sharp, spices that burn and soothe in the same breath. Every bite feels reckless, like flavours colliding at full speed, but that’s the beauty of it: harmony born out of disorder.
Street food was never meant to be neat. Chaat is messy, loud, unapologetic—exactly the way it should be. What hooks you isn’t only the tang or crunch, but the generosity behind it. In South Asian culture, food is meant to be passed around, to pull people closer. A sprinkle of masala here, a drizzle of chutney there—each one is an invitation, a small act of love.
One mouthful and you’re not just tasting spice—you’re tasting memory, tradition, and connection. Chaat isn’t eaten. It’s experienced.
Why read about it when you can make it?
Here is the recipe:
Chaat
A melting pot all in one dish.
CONDÉFUTURE SUMMER CAMP
2025