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SATTVIK 2016 |
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SATTVIK 2016 |
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Celebrating Tradition, Organic, Nutrition and Health |
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Fourteen years ago, SRISTI organized the first Sattvik with the aim of promoting nutritious traditional food, organic farm produce and other associated tacit knowledge systems. Sattvik provides market-based incentives for conserving agro-biodiversity and as well helps in the creation of demand for rarely cultivated nutritionally rich crops and varieties. Sattvik has now become an eagerly awaited festival by in Ahmedabad. The festival has grown to an extent that for the first time in fourteen years, the venue of the festival was shifted out of the Indian Institute of Management, Ahmedabad (IIMA) to a bigger ground to accommodate the ever-increasing number of visitors. SRISTI is grateful to the management of IIMA for extending their wholehearted cooperation to Sattvik and permitting us to organize 13 Food Festivals at IIMA Ground. |
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"Sattvik Traditional Food Festival was organized during December 24th - 26th, 2016. The three-day event was, as always, devoted to popularizing the nutrient-rich food which the people aren’t well-acquainted with. Food items from various parts of the country were brought to the platter of the urban communities. With a footfall of 60,000 people, managing it would had been impossible without the help of our volunteers and well-wishers.
The festival experienced an extravagant exhibition of food items (cooked/processed/raw), folk art and craftsmanship with a total number of 200 stalls with 100 stalls dedicated to hot food items and 50 stalls for Khedut haat, another 50 stalls were sponsered by the Union Ministry of Women and Child Welfare. An added feature to this year’s festival was a whole new range of stalls dedicated to start-ups in the area of nutritive food and traditional articles, to give new entrepreneurs fresh impetus.
Food stalls have always been a prime attraction of the festival. This year too, Sattvik witnessed some of the rarely found scrumptious delicacies from all over the country. There was a wide range of delightful cuisine available throughout the festival. ‘Khollar’ a curry made up of kidney beans with exotic herbs from Nagaland, Parsi ‘Dhanshak’, traditional Dahodi platter, dishes from North Karnataka like Quinoa Upma, Jowar Daliya etc., the very popular Momos and Khapjey from Sikkim, Surti dishes like Ponk and Locho, Sweet potato patties, a wide range of millet Rotis, Matla Undhiyun, Bavta Laddoos, Dhekra, dish made from Pipad or Pipali (probably Ficus amplissima) and fruits & sweets from West Bengal and Jharkhand and many more were experienced.
These meals were surely a treat to the palate. But to inculcate them in our daily routine, it is necessary to know their recipes. Therefore, GIAN had facilitated a stall equipped with live-kitchen to demonstrate how some of the traditional recipes were cooked. These were also webcast live. The papaya pudding and the Aloe-vera sweet attracted much attention with reviews flooding from around the world. A US-based woman shared her experience of how much her children loved the papaya pudding that despite their dislike for papaya, they still would crave for the pudding. She was happy to find an easy solution for feeding them papaya.
Apart from the wide range of delicacies, another added attraction to the festival was the exhibition of 200 varieties; of which 20 varities of rice were used for making different dishes.
The food festival is an effort to promote the traditional food items and therefore, there arises a need to identify more possible recipes prepared from the traditional herbs and vegetables. A recipe competition was organized on December 17, 2016, to identify home innovators in terms of food recipes. More than 30 participants participated in the competition, out of which three best entries were chosen and awarded during the inaugural ceremony.
Another grandeur to the festival has been the ‘Khedut Haat’, a farmer’s market where the farmers could display and sell their organic products. It benefitted a number of farmers as more than fifty farmers were able to successfully sell their entire stock at profitable prices. Buyers were more drawn towards the 24 different varieties of grains and the wide variety of organic products available there. The idea of a year-round stall of organic and traditional food ingredients has been taken forward by GIAN in collaboration with SRISTI in GIAN premises.
Although it is primarily a food festival, over the period of time it has also evolved into a cultural milieu of people exhibiting their rich heritage from various parts of India. Be it pottery, folk dance, musical performance, handicrafts or creative workshops for kids, Sattvik has it all. It provides a platform to communities with diverse creative instincts to showcase their talent. It acts as a catalyst for nurturing the talent that remains untapped due to backward geographical conditions. As experienced this year, the local artists from Jharkhand enthralled the visitors with their dance and musical performances. The live musical performances by the noted Ghazal and Sufi singer Asif Khan and the 13-year-old, Shadaj Iyer also captivated the audience; The audience also adored the lively performance by the equally talented twin sisters Mausam and Malka Mehta.
Over the years, we have realized that Sattvik cannot be limited to being merely a food festival, it is more of an educational fest that tends to spread the knowledge of the traditional practices and food culture. Keeping the thought in consideration, various activities were organized to attract the young audience.
Free entry into the festival was permissible for school students. Activities like clay-work, musical chairs, folk singing, painting competition, general knowledge and map quizzes were also organized. An added attraction for the kids was the opportunity to learn archery from tribal experts; this enabled an interaction of the students with the tribal culture and helped in developing the skill of archery within them.
A photo gallery for the very famous Shodhyatras was also exhibited during the festival. Other than that, there were a number of other fascinating events organized like an exhibit of the varieties of millet grains, Innovation Exhibition by NIF as well as a labyrinth of innovations set up by GIAN which appealed both adults and children alike. It has been realized by the Network that more people see innovations when blended with Sattvik than when organized separately.
To save the pomposity of the festival from the effects of demonetization, all the stakeholders were requested to use digital wallets for payments, if required.
Sattvik food festival is a major attraction for the people. There have been several visitors who have been loyal to attending the festival for the past 14 years. It provides a holistic learning experience that connects us to our roots, our farmers and our traditions.
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| Volume No. |
Honey Bee, 28(2&3):10-14, 2017 |
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