Art Culture Society

Sattvik-A cultural milieu to revive the forgotten tastes and hence the forgotten ties!

satvik 13 front (1) (1)

SRISTI invites all to   its Eleventh Traditional Food Festival -Sattvik 2013 . The festival was started ten years ago to promote conservation of agro-biodiversity and creation of demand for nutritional crops, which are rarely or less cultivated now. The paradox of development is such that nutritious food is still consumed in the most under-developed areas. This festival aspires to bring the lesser known but nutrient-rich food from these areas to the urban populace, helping them to adopt healthier food habits and lifestyles. The festival also hopes to encourage the farmers to grow such crops and augment their income. Thus, we seek your presence and participation in the event thereby helping us conserve the depleting agro-biodiversity.

A wide variety of food items are  to savoured. Items in the festvial include exotic recipes like Surti Undhiyu, Parsi recipes, Jewish food, Thalipeeth of Maharashtra, Pineapple, Apple & Mahuwa Jalebi, Soyabean Chat, Guava-Tomato Soup, Ashwagandha-Satavari Biscuits, Wheat Chevdo, nutritious products of Amla, Aloe vera, Cactus fruits, Kashmiri Kahwa, Mahuwa recipe, Brahmi khakhra and biscuits, Surati Ponkh; Jowar, Bajra and Makke ki Roti; Nutritious Sattvik Drinks, and other Traditional recipes from Rajasthan, Maharashtra, Jammu and Kashmir, West Bengal, etc.

The following events will also take place:

Farmers’ fair of organic and eco-friendly agro- products

Competitions highlighting children’s creativity and biodiversity knowledge

Exhibition of Grassroots Innovations

Crafts, Pottery, Folk Dance and Songs

 

Date : 21st to 23rd December, 2013; Saturday-Sunday-Monday

 Place : New Campus, IIM, Vastrapur, Ahmedabad

 Time : 11.00 am to 10.00 pm

 

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One thought on “Sattvik-A cultural milieu to revive the forgotten tastes and hence the forgotten ties!

  1. Hearteist congratulations for the great celebration of our forgotten foods and nutritious crops. All my life I have been wanting to see the work of local people and their efforts to keep their local knowledge of foods alive. I

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