“Festivals are the glue that bring people together. It also makes us introspect, look at our rich culture and immense culinary wealth with a sense of pride,” says chef Poojary.
The starters on offer include Madikekalu Kosambari (sprouted moth dal salad), Have Vada (steamed gram dal vada), and Stuffed Capsicum Bajji (fritters).
As for the mains, there are Berke Roti (multi-grain flatbread), Badnekayi Palya (aubergine curry), Hesarukali Pundi Palya (green gram with sorrel leaves), and more.
The feast concludes with Godhi Huggi (broken wheat payasa), Sihi Huggi (rice and moong dal payasa), and Maadli (powdered roti with jaggery, sesame, and poppy seeds).
Poojary gets nostalgic about Sihi Huggi (Sweet Pongal). “It was a staple during my growing up years. We also ate a lot of Ellu Bella, boiled peanuts and sugarcane,” he recalls.
“I feel Sankranti and its offerings are deeply rooted in tradition. I always advocate a deep dive to bring out hidden gems and keep the traditions alive as it is,” he shares.