Sattvik Food Festival 2017 in its 15th Year

Sattvik Food Festival 2017

UNESCO recognizes Kumbh Mela in the list of Intangible Cultural Heritage during its 12th symposium at Jeju, South Korea. It was done after the inscription of Yoga and Nouroz in 2016, but the most remarkable achievement in the fields of culinary arts was in recent times reached by Japan when its sincere traditional dietary Washoku was inscribed in the same list in 2013. Indian cuisine still hasn’t achieved to grab a global recognition for its culinary culture, but people across the world have been relishing the tasteful Indian assets full of nutrition and tradition since centuries.

To revive that edible ethnicity, fourteen years ago, SRISTI (Society for Research and Initiatives for Sustainable Technologies and Institutions) organized its first Sattvik food festival at IIM Ahmedabad. The event is a conglomeration of foodies and culture enthusiasts who come to experience and consume organic, eco-friendly agricultural products and consume indigenous traditional art forms scattered in different parts of the venue.  Sattvik is back this year at the AES Ground from December 23 to December 25, 2017, to showcase the flavour and nutrition of traditionally grown and cooked food. Their motivations lie in awakening people about the consumption benefits of tradtional grains/crops like Kodra, Bavta, Nagli, Samo, Jowar, Bajra, Ragi and Maize and serve these produce as lip-smacking authentic delicacies.

For flourishing, the traditional art and craft forms, organizers have brought in the limelight the oblivious musical instruments through which native artists will narrate folklores and songs. Visitors will be able to grab original organic dairy as well as agri-products at the ‘Farmers Haat’ section while they can also know about SRISTI’s catalogue of grassroots innovations, which is a document of ‘by the rural’, ‘for the rural’ innovations from across the length and breadth of the country.

Sattvik has now become an annual festivity of celebrating the tradition of India and relishing the age old culinary recipes from this historic land.

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