Ethnic Food Festival

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Ethnic food festival Ethnic festival food is known as the integrative force that enriches unanimity between individuals and folks groups. It has now turned into a bonding mechanism for the family as well as the communities. These foods are those that were created by the previous generations. These foods were designed by the natural resources and consumable things that were available in their period. These foods have become the uniqueness of ethnic food fest for our generation. (Muhammad, 2009) Examples of Ethnic food of various cultures:- red eggs at a marriage feast symbolized the fertility and noodles at a birthday party for the blessing of the longevity, yuan xiao during the Lantern Festival and moon cakes for the Mid-Autumn Festival in…show more content…
To start with Sankranti, that occurs in January, the new kharif crop is in and the worship of Surya in the form of Vishnu, and Mother Earth (or Bhudevi) in the form of Laxmi are worshipped on the occasion with dishes prepared out of new rice, new pulses, oil seeds, jiggery etc. Pongal, khichadi, undhiyo and sweets of sesame seeds are consumed. Exchange of jiggery and teel is very common with sugar-cane pieces, turmeric etc., shravana is the month of monsoon bloom and dishes of green vegetables, fresh coconuts, bamboo shoots, roots, special leaves and flowers are used. At the time of Yugadi, the summer sets in, hence this Hindu New Year and Ramanavami are celebrated with cool drinks and pachadi of cucumber and soaked pulses. Milk pudding, butter, and curd preparations signify cowherd Krishna's birthday, Krishnashtami. Modakas of fresh coconut, regional varieties of murukku, laddu and kajjaya are considered favorites of Lord Ganesh and are served on Ganesh Chaturthi. (Kamat, 2016) The Dasarais associated with Rama and Durga --. Fasting during this time indicates Shakti or Durga's worship. Some offer meat and liquor followed by some tantric practices Ghee, dried nuts are used in abundantly. In a country with a warm climate like India, winter is the only time you can eat calorie-rich food, which makes the body warm. Some rare sweets like halwas, phenori,…show more content…
But it is seen that the foreign cuisines are still considered to be experimental in the market to have good foothold. Yet, amidst so much consumption, regional and community-based Indian cuisines continue to languish, inexplicably consigned to the back burner. Still only few numbers of the restaurants serve the authentic delicacies. Small restaurants in tier-II city are serving regional flavous and apart from this north indianised food, Bengali rasgullas and dosa-idli are commonly seen in the menu. Indian restaurants are considered to be one of the most profitable market which is mainly ruled by Clichsbutter chicken, dal makhni, dosa-idli, at best chicken 65 and Rogan josh food. This food items were initially in 1980’s started to be severed in five star hotels to serve handful number of people but slowly it created demand and change scenario of people consuming food from outside eatery. Then why other regional and community based food are not properly commercialized and made available to the customers, “this gap precisely that can serve as an opportunity for regional Indian restaurants. Community-centric micro-cuisines served up in smart surroundings can be bestsellers served up with a dollop of nostalgia.” (Vishal,

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