Sattvik, the name itself says it all.. A food festival organised and celebrated during peak of Winters in Ahmedabad witnesses overwhelming response from both participants and visitors. The success rate and growing demand for such festivals clearly implies that we are still connected to our roots, our origin, if exposed with light and knowledge.. we are open and respect our culture and our food habits just like being open and accepting to western food habits.
Sattvik- Food Festival, entering fifteenth year is all about reviving the lesser known ingredients, pulses, millets, spices or any kind of food elements which are not much known to people or probably have lost their significance. Revival is the right term to apply, revival of our food which is seasonal, regional and good for health as it carries lot of hidden therapeutic benefits.
Ragi & Beet Cup Cake
After Revival comes the aspect of presentation to the new generation.. fusion is the right word. The fastest evolving generation of today yearns for more.. seeks taste, variety and nutrition, hence FUSION is the SOLUTION . To bridge the gap, three days prior, there was a cookery contest held at Sristi office, the home of Sattvik; where females amalgamated traditional food items and modern recipes. Cup Cakes, Enchiladas, Rolls, Traditional Indian sweets with innovative recipes etc.
Red Guavas
Desert made from Castor seeds
A total number of 36 participants participated in the competition, with about 100 or more recipes. Most of the participants were from Ahmedabad with exceptions like Smt. Tarulata Kishorebhai Bhatt, who came all the way from Bombay to be a part of the competition. There is no restriction over the number of entries each participant presents. Men and women of all age groups participated, hence celebrating diversity. Several distinctive recipes were experienced like Makhana Til aur Oats ki sukhdi, Sattu aur Sargva Powder ka roll, Aloe Vera ka Mohanthal, Aloe Vera ki Smoothie, Panch Dhan ki pooran pori (made from beetroot), barley-garlic phirni, parwal fitters, barley halwasan, pumpkin and brinjal rolls, moong ka achaar and many more. These were reported to be high on nutritious value and also a treat to the palette. For example, Mirchi ka halwa by Monica and Prachi reported to be high in Vitamin C, B6 and magnesium. For weight conscious people, Monica specified it can help burn calories. Similarly, the Aloe Vera chocolate by Fasteena Patel was reported to be beneficial for joint pains and enriches skin, hair and health. Also, while experiencing stone pain, the aloe vera chocolate can be of great relief. Another unique ingredient was experienced through the competition. Bhawna Pandya rosted the seeds of Jitela fruit, an uncultivated plant found in the water bodies, to prepare mukhwas (mouth freshener). Prof. Rekhabhen (Retd.), Smt. Kanaklatabhen (Chief Scientist, K.V.K. Godhra) and Shri. Rajubhai Patel (HOD, Food & Nutrition, Nardipur) were the esteemed judges.
The winners for the competition would be announced during the opening ceremony of Sattvik, which is being organized from 23rd -25th December, 2017 at AES Ground behind Dordarshan. Shri Rajubhai congratulated the spirit of the urban participants to innovate traditional food, which was earlier unique to the rural regions.
Fusion is the Solution..
The mantra for Gex Ex is to stick to regional and seasonal food, as nature provides our body the best. Let the inspiration of Sattvik continue,
lets strive to revive...
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