Sukinda: Tata Steel Foundation (TSF) recently organized a dynamic tribal food festival, formerly known as “Prajatiya Khadyotsav,” at its Regional Samvaad near Tata Steel’s Sukinda Chromite Mine in the Jajpur district of Odisha. This event served as a platform for authentic cultural exchange, showcasing the diverse culinary heritage of tribal communities.
Transforming into a vibrant ecosystem that facilitates constructive dialogue among tribes from India and beyond, TSF’s Samvaad not only celebrates tribal culture but also embraces music, folklore, and more.
The Regional Samvaad, dedicated to promoting authentic tribal cuisine, featured home cooks from various tribes such as Sabar, Bhumij, Santhal, Ho, Munda, Mankedia, Juang, Mahali, and Malhar. These culinary enthusiasts delighted attendees with mouth-watering tribal dishes like Leto, Jill, Chicken Pitha, Haldi Pitha, Arisa, Red ant chutni, and Genda pitha.
The event was graced by Pritiranjan Gharai, Minister of Rural Development, Skill Development, and Technical Education, Government of Odisha, who expressed appreciation for the unique focus on tribal cuisine. Pankaj Satija, Executive-In-charge (FAMD), Tata Steel, emphasized the festival’s alignment with their commitment to supporting and celebrating the agro-forest food diversity of the communities they serve. Satija believes that this festival will contribute to conserving indigenous food practices, providing market opportunities, and fostering entrepreneurship within indigenous communities.
Beyond the culinary delights, attendees enjoyed cultural performances, traditional music, and interactive sessions that provided insights into the customs and lifestyles of tribal communities in the Sukinda region. The event drew participation from local Panchayati Raj Institution members, dignitaries like Dr Parmanand Patel and Ambika Prasad Nanda, as well as representatives from Institute of Hotel Management, Bhubaneswar.
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The tribal food festival organized by TSF emerged as a vibrant celebration of cultural diversity, showcasing the rich culinary heritage of tribal communities and fostering meaningful exchanges among attendees.