If you’re the kind that reaches for a napkin and neatly lays it out on your lap the moment your food reaches your table, you might have a hard time reading this any further. A serious seafood boil — the kind that originated in Louisiana, USA in the early 20th century — is all about the crustaceans cracking, juices dripping, and hungry eaters with a cold beer in hand tucking into spice-drenched seafood laid out on the table with no cutlery in sight, says food entrepreneur Leeann D’Souza, who will bring the experience to a Bandra rooftop this weekend with her home cuisine collective, Nommers.

(From left) The seafood is sourced from markets like the Bandra Fish Market on Bazar Road; (right) a pot of seafood boil cooked by the team