Tribal food makes its way to lunch and dinner buffets in Vivanta
GUWAHATI, Dec 7: In a bid to highlight the rich tribal foods, the uses of indigenous ingredients and their holistic use in day to day community life, a two-day event ‘Aatithya’ began Friday here at Taj by Vivanta.
Aatithya is an initiative to provide a platform to home cooks from tribal communities to bring to the table recipes that are typical to their lifestyle.
The tribal food fest is being organised by Indian Hotels Company Limited (IHCL) – the hospitality arm of the Tata Group – along with Samvaad – the Tata Steel’s signature platform on tribalism in India.
Members from at least 5 tribal communities of Meghalaya, Tripura and Assam partnered with young chefs of the Indian Hotels Company Limited (IHCL), to bring their indigenous ingredients to prepare their specific cuisines.
The Kaipeng community from Tripura demonstrated ‘Anrumung’ and ‘Arme Marsai Deng’ and Noatia community demonstrated ‘Pork Godok’ cuisine in counters of with the ingredients which they use for cooking.
From Assam, the Rabha community demonstrated ‘Mikhi Bamchi Khali’ and ‘Tokoka bkhisarky’ and Bodo community demonstrated ‘Thalir Fonsla Oma’ and ‘Ondla’ cuisine in counters.
The Khasi community from Meghalaya demonstrated ‘Jadoh’ and Bamboo stem locally known as ‘Pashor Kait.’ The dishes were prepared and served as part of the regular lunch and dinner buffets in the restaurant.
Completing its sixth edition this year, Samvaad serves as a platform where tribal communities exchange ideas and thoughts on tribalism in India. It has endeavoured to listen to and understand the issues and angst of tribal communities while continuing to celebrate tribal culture, history and stories. Over 1,200 tribal artists, development practitioners, social activists and experts from different walks of life has been meeting on Samvaad.