Sristi’s Forgotten Recipes Competition: Reviving Traditional Dishes Ahead of Sattvik Food Festival in Ahmedabad
Ahead of the eagerly anticipated Sattvik Food Festival, the city of Ahmedabad saw a unique culinary event organized by the local NGO Sristi. The competition, designed to bring attention to lesser-known or forgotten recipes, invited citizens to showcase traditional dishes that are part of Gujarat’s rich culinary heritage. The event attracted 59 enthusiastic participants who presented a diverse range of dishes made using indigenous ingredients that are often overlooked in modern kitchens.
Hardik Bhatt’s innovative recipe of Kachnar (butterfly ash) flower curry paired with pearl millet dumplings (bajri ni dhokli) won the top prize at the competition. His dish not only celebrated traditional ingredients but also combined them in a contemporary, creative way. In second place was Nina Desai, who impressed the judges with her assortment of recipes, including laddus made from native chickpeas, fennel and watermelon seed chikki, and the much-loved ragi and tulsi sukhdi. Bansi Thakar claimed third place with his hearty mung bean dishes, including Kochiya and Vanva.
The competition was not just about showcasing recipes but also about preserving and promoting the use of natural ingredients. Chetan Patel, the coordinator of Sristi, highlighted the importance of focusing on dishes made with local, often underutilized, ingredients. "We wanted to emphasize the value of natural and indigenous ingredients that form the backbone of our culinary traditions," Patel said. “These dishes reflect the true essence of Gujarat's rich food culture and offer a unique opportunity for our community to reconnect with forgotten flavors.”
Among the many interesting and innovative dishes presented were tea made with sugarcane, ragi and walnut date barfi, pearl millet kebabs with drumsticks, dark chocolate made from ragi, ravaiya (a type of brinjal) and green onion curry, millet sizzlers, tamarind leaf chutney, and petha made from gooseberries. These dishes, though not often found on regular menus, were met with great appreciation by the judges and audience alike for their uniqueness and boldness.
The event took place just days before the start of the Sattvik Food Festival, which will showcase the culinary prowess of local chefs and home cooks. The competition, however, acted as a prelude to the larger festival, setting the stage for the celebration of food made from natural, organic, and locally sourced ingredients. Sristi’s initiative is a timely reminder of the wealth of traditional knowledge and the need to preserve these culinary practices for future generations.
The Sattvik Food Festival, scheduled to begin on December 28, will provide an even bigger platform for these dishes, allowing food enthusiasts to experience a variety of traditional meals and learn about the cultural significance behind them. It will highlight the growing importance of sustainable, health-conscious eating habits, focusing on food made with natural, non-processed ingredients, a perfect fit for the rising demand for sattvik (pure) foods.
As the community continues to explore these forgotten recipes, there’s a growing movement in Ahmedabad and across Gujarat to not only rediscover old culinary treasures but also to adapt them in ways that are both innovative and sustainable. With such initiatives, Sristi is doing its part to preserve and revitalize the region’s rich food heritage, encouraging everyone to embrace traditional flavors in modern times.
This culinary competition marks just the beginning of a larger movement towards food sustainability and preservation, culminating in the highly anticipated Sattvik Food Festival.
