Mumbai: Five things to look for at the Wild Food Festival 2024

Last year the Wild Food Festival made waves when MP Anantkumar Hegde spoke about it in Parliament highlighting the significance of native seedsmdasha discussion inspired by the tireless work of Dr Debal Deb A pioneering ecologist and conservationist renowned for preserving indigenous seeds and promoting sustainable agriculture Dr Debrsquos efforts have been instrumental in highlighting the importance of biodiversity in food making him a key figure in the global movement for food securityThe Wild Food Festival is a journey into Indiarsquos culinary diversity celebrating the rich traditions and wisdom of indigenous communities It invites us to reimagine our connection with food culture and sustainabilityThis year the festivalrsquos reputation grew even more substantial drawing worldwide attendees eager to dive into Maharashtrarsquos rich tribal heritage and the untapped bounty of wild foods It is a rare opportunity for food and cultural enthusiasts students and individuals interested in sustainable agriculture and indigenous food systems to immerse themselves in the regionrsquos unique culinary traditions Eight leading restaurants across Mumbai and Punemdashincluding Folk Woodside Inn Maska Bakery and Toast Pasta Bar have created dishes from foraged ingredients that challenge the palate and delight the sensesColette NoronhaHeld this year at Rizvi College of Hotel Management Bandra the festival organised by OOOFarms in collaboration with The Locavore will highlight the passion and dedication of the collegersquos thirdyear students who will showcase their newfound expertise in wild foods Adding to the excitement the college introduced a onemonth certificate course on Wild Food Colette Noronha Head of Department Bakery and Confectionery at Rizvi College of Hotel Management believes that understanding the future of wild food is crucial for aspiring hoteliers ldquoItrsquos essential for our students to not only learn the art and wisdom from those shaping the industry but to carry that knowledge forward ensuring they lead and innovate in the culinary world of tomorrowrdquoChef Ameet Nazare HOD of Food Production reflects on the past monthrsquos experience saying ldquoStudents had the opportunity to collaborate with seasoned chefs who specialise in wild foods This immersive experience allowed them to gain valuable insights while encouraging them to explore their culinary creativityrdquoShailesh Awate cofounder of OOOFarms shares ldquoWhat started as a 30person event in 2017 grew to 400 attendees marking Indiarsquos first urban wild food festival Our focus has since evolved to address food culture and climate issues bringing together a diverse group of stakeholders including producers chefs and scientists With attendees from across India and beyond wersquore encouraged that global interest in tribal wisdom offers solutions to our civilisationrsquos crisesrdquo If past editions are any indication this culinary adventure will forever change how you think about food and cultureWatch A journey into the wildStart your festival experience by watching a 10minute short film that delves into the origins and significance of wild food Itrsquos more than just a documentarymdashitrsquos a story that connects us to the land and the people who have preserved these traditions for generationsListen Voices from the landThis yearrsquos speakers include luminaries from food chain science anthropology culinary arts tribal communities and agriculture Their insights into indigenous food systems will make you rethink the importance of whatrsquos on your plate and the cultural narratives that surround itShailesh AwateSample Making mahua majestic againMahua often dubbed the Kalpavruksha of tribals takes centre stage with eight different cuisines crafted around this versatile ingredient From a delicate mahua cinnamon roll to bold earthy dishes that showcase its full potential this focus will leave you with a newfound respect for this oftenoverlooked ingredientWitness A foragerrsquos dreamStep into a world where naturersquos bounty is on full display The festival features the largest exhibition of 120 to 200 wild vegetables and a community seed bank a living testament to the incredible biodiversity of the Sahyadri mountains As you wander through this vibrant market of fresh forest and tribal farm produce yoursquoll learn about these wild greensrsquo nutritional and medicinal benefitsmdashmany of which aremissing from our modern diets The OOO Farms Farmersrsquo Market is your chance to take home some unique nutrientrich ingredientsTaste The wonders of the wildThe heart of the festival lies in its tasting experience Sample over 40 monsoon wild vegetable dishes each a product of traditional recipes passed down through generations The flavours are as wild as they are delicious offeringWHEN Today 130 am to 9 pmWHERE Rizvi College Of Hotel Management Off Carter Road Bandra WestPRICE Rs 1250For tickets and registration ooofarmscomMahua and pepper matka kulfiIngredientsFor mahua jam75 gms mahua flowers50 gms sugar75 gms water1 stick cinnamon1 pinch black saltFor mahua and pepper matka kulfi1 litre fullfat milk250 ml whipping creamDulce de leche to tastePounded peppercorns to tasteCardamom powder to tasteSalt a pinchMethodIn a saucepan place mahua flowers sugar water cinnamon and a pinch of salt Turn on the flame and allow it to mix into a jamlike consistency Once prepared let it cool before blending into fine paste and keep it aside In a saucepan reduce fullfat milk to half its volume add whipping cream and blend together Add mahua jam and dulce de leche and mix together well Flavour the base with freshlypound black peppercorns and cardamon powder Let the mixture cool down before pouring into small matkas Refrigerate but remove after an hour to churn before freezing again to prevent ice crystals from formingSteamed bamboo shoot dumplings with lemonginger sauceIngredients1 bunch ambadi vegetable23 bamboo shoots1 cup refined flourSalt To tasteOil to grease1 cup grated carrots1 cup grated cabbage1 tsp ginger1 tsp garlic paste1tbsp soya sauce1 tsp green chilliesA few sprigs of spring onionA few sprigs of cilantro14 cup sesame oilPepper powder to taste1 lemonrsquos juice1 tsp honeyMethodFor doughExtract Ambadi Green water for dough making Prepare dumpling dough with maida salt and oil and instead of using normal water use Green Ambadi water to give the dough its colourFor fillingPressure cook peeled bamboo shoots four whistles Add oil ginger garlic paste green chillies spring onion carrot cabbage pressurecooked bamboo shoots cilantro soya sauce salt and pepper in a wok Saute all this till mixed wellFor dipIn a bowl add Honey freshly squeezed lemon juice freshly grated ginger salt pepper and a little vinegar