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Aati’s culinary delights tickle taste buds at Sarosh College

Mangaluru: Aati, the month in Tulu calendar is considered to be a dull month, wherein no celebrations and auspicious occasions are planned. However, the very same month opens doors to a great world of culinary delights specifically utilising the edibles found in the vicinity during the monsoon.

The same essence of the culinary delight associated with the month of Aati was celebrated by Sarosh Institute of Hotel Administration, Mangaluru on August 3 2019.

Named ’Aatidonji Koota’, the event focused on bringing out the vibrant culture and gastronomical side of Tulunadu so as to keep the younger generation acquainted with the same.

Chief Guest Lion Kadri Navaneeth Shetty., Principal Prof. Amar Z Cherian, Senior Lecturer Veda J Rai, Joel Lobo, President Nitin Kamath and Secretary Rachel Crasto were present.

The programme began with the Lamp Lightening Ceremony, Prayer and the Inauguration of the programme was done by playing Channemane (a traditional Tulunadu indoor game played during aati.
Students participated in various Tulunadu Traditional Games competition.

In a bid to showcase the Tuluva culture, ’Aati Kalanja’ dance was performed. ’Aati Kalanja’ is a mythical character believed to have the power to protect the villages from evil spirit. The person from the Nalke community dressed as Kalanja visits villages and the locals believe that his visits can protect them from illness and other evils during the inauspicious month of Aati. The students also performed folk dance and skits.

However, the major attraction was the lunch, with mouth-watering dishes of Tulunadu. The dishes included Panaka, Manjal iretha Addey, PelakayAddey, Kottige - Padengi Ghasi, Thimare Chutney, Tevu- Ambade Chutney, Ettidapodi Chutney, Uppadachil, Tajank pelathari Palya, Kanile-Padengi Upkari, Pathrode, Menthe Ganji, Tevudantda Sambar, Punarpuli Rasam, Saraneda addey. These dishes are unique in Tulunadu

All in all the event was not just a reminder of the glorious Tulunadu culture and delicacies, but it was a link to introduce the students to the deeper side of Tulunadu cooking.