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Sattvik 2022: A Celebration of Traditional Foods |
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In our previous issue (see HB 34(2):2, 2023) we we explored the range of products available at the stalls - from Kashmiri qahwah to Naga beans. |
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"Future and Past: Millets
The year 2023 being the International Year of Millets, the Sattvik Traditional Food and Nutrition Festival, 23rd - 26th December, 2022, featured several home-cooks and farmers championing millets, and other nutritious food. Over 500 farmers and others participated as sellers, and around 25,000 visitors came to encourage them.
Stall-owners were requested to use millets as an ingredient in at least three dishes. About 300-plus offerings were millet-based, including ragi, kang (Setalica italia (L.)), kuri (Panicum sumatrense (L.)), samo (Echinochloa frumentacea (L.)), bunti (Panicum miliaceum (L.)), besides amaranth, bajra, maize and jowar. Millet grains were exhibited, with posters describing their uses.
Almost one-third of the stalls belonged to farmer organizations and women�s SHGs. They displayed their recipes, and interacted with attendees who were curious about ways to improve their health. Students from the Department of Food and Nutrition at Gujarat University volunteered to speak with visitors to spread awareness.
In addition, Sanjay Bhavsar and Tula Patel of the Vishwagram Sanstha, and
15 teacher volunteers helped conduct games and fun activities for children to stimulate their creativity. They engaged more than 2,000 children in weaving, carpentry, sweeping, walking, painting, quizzes, folk songs, paper crafts, etc.
Diverse Tastes
Rather than use run-of-the-mill ingredients like wheat flour, cheese and paneer, stalls served dishes made with cactus, hibiscus and aloe vera. They completely avoided using soda, artificial colors or preservatives. One of the goals of the festival is to feature dishes that are out of the ordinary, so customers can have a unique culinary experience which they would not get at a restaurant.
Khedut Haat: Chemical-free Agri-products
Around 85 organic farmers sold their chemical-free products. A thorough inspection of each farmer�s field was conducted by students from the Department of Journalism at Gujarat University. They noted the cropping system including border crops, organic practices, presence of fauna and weeds, run-off from neighboring fields, and groundwater pollution levels. They also spoke with agricultural workers tending the fields and neighboring farmers to ascertain whether the field could be certified �chemical-free�.
The farmers sold staples such as spices, grains, jaggery, honey, and cold-pressed oils of coconut, sesame, and groundnut. There were over 30 varieties of farm- fresh vegetables and fruits. Customers flocked to buy farmers� value-added products. Tribal farmers from Dang district brought their much-demanded
ragi papad. Turmeric chocolate and candies, various sherbets, and powders of beet, hibiscus and amla were also crowd-pleasers. Hamirbhai from Bhavnagar, Saurashtra, offered krishnaphal (passionfruit), rarely grown in Gujarat, among a range of juices. There were 34 stalls selling specialized Ayurvedic products.
Sattvik festival connects sattvik food suppliers with conscious consumers, promotes a fair and transparent supply chain, and has helped launch new entrepreneurs. Through sheer hard work, and with the strong support of the community, 85 farmers made sales worth over Rs. 2.5 crores during the four-day festival.
For further information on the Sattvik Food Festival, and to stay updated on its upcoming dates please visit https:// www.sristi.org/sattvik/.
Recipe Competition
Sixty-five women participants shared the recipes of 150 dishes in total which they had prepared for the occasion. The dishes were evaluated by Mr. Anil Moolchandani, the founder of Food Entrepreneur Association, Richa Soni of the Department of Food Science and Nutrition, and Nidhi Gondalia of the Department of Life Sciences.
Winners of the Traditional Recipe Competition
The dishes were judged on the basis of nutritional value and variety. The top three were:
1st Prize: Santokaben Vyas who made Badam-e-Bahar (raw badam sinjaro) and rice rotla.
2nd Prize: Tarulattabhan Panchal who had prepared Harira (green turmeric raab), sour rye flower soup, wheat milk papdi, champak flower bhaji, turnip pickle, and gubich (jaggery candy)
3rd Prize: Jigishabehan Modi with her dishes ber sherbat, and linseed chikki
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| Volume No. |
Honey Bee, 34(3)15-16 , 2023 |
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