Annual Avakaya making tradition showcased in unique culinary theatre experience in Hyderabad
As was apt for the occasion, guests had a chance to taste rice mixed with freshly mixed Avakai in addition to Muddapappu Avakai made by Chef Satya
HYDERABAD: Celebrating the cherished tradition of Avakaya making, Onamaalu and The Culinary Lounge on Sunday held a one-of-a-kind culinary theatre experience based on this beautiful tradition – Amma Avakai Adhbutaha.
Making Avakaya is an annual ritual – which warrants the entire family’s participation, great effort, and a traditional process that is strictly adhered to in Telugu households. And, like every dish that changes in flavor & preparation method every 100 km, Avakaya too is made in many varieties – changes could be in the type of raw mango chosen for making the pickle, the ingredients, and the method of pickling.
Onamaalu and The Culinary Lounge, as part of ongoing community initiatives, presented a one-of-a-kind culinary theatre experience based on this beautiful tradition – Amma Avakai Adhbutaha. The event began with rural women from Siddipet performing the Naatu Dappu for the guests, followed by Culinary Theatre.
Geetha Bhascker Dhaassyam, actor, educationist, and a passionate foodie, learned the art of making Avakai when she came to Hyderabad after marriage. Her style of making Avakai is distinct to Telangana, where very little mustard powder is used, and ginger-garlic paste is added to it. She recreated the step-by-step process of making Avakai for the guests who gathered at The Culinary Studio. It was an exciting and tasteful journey as she shared many tips, explained the process, and shared numerous stories of making it.
The guests also shared their Avakaya memories from childhood over quintessentially Telugu snacks, including Gunta Ponganaalu with Thurimina Mamidikaya Pachadi, Kobbari Mutti, Rajahmundry Style Tomato Bhajji, Bezawada Mirapakaya Bhajji. As was apt for the occasion, guests had a chance to taste rice mixed with freshly mixed Avakai in addition to Muddapappu Avakai made by Chef Satya.
The distinguished guests at the event included Swapna Dutt, a producer, and Smitha, a singer. Geetha Bhascker shared her experiences and memories as she showcased her unique Telangana style of making Avakaya, and guests enjoyed the taste of avakaya annam as she served it to each of them by hand.
"Avakaya making has been so much a part of my growing up. It was a family affair with everyone participating. I heard so much about Geetha gari Avakaya parties from Tharun. I am glad I finally got to be a part of it. I thank Onamaalu for inviting me," said Swapna Dutt.
Music Producer and Singer Smitha appreciated Onamaalu, 'I am glad to be a part of this amazing Onamaalu event. Avakaya is an important ritual for me at home, and it is important to pass on culinary traditions to the next generation,' she said.
The event at The Culinary Lounge was conducted as part of the culinary documentation undertaken by Onamaalu. The Telangana Natu Dappu program was performed at the event by women artists from Siddipet.