JOIN USJains food mela leaves lingering taste
For Jains in Mysore, Mahaveer Jayanthi is not only the occasion to celebrate the very day, but also to spread the aroma of their food culture to outside world. Thanks to Sri Mahaveer Sevasamsthan that has been bringing the once esoteric kitchens of the community near to the people of different faiths.
Recently on April 10, Banumaiah's College Grounds here had set a platform for the mela that saw a huge turnout of people- from the mortals of very community having roots in South Canara, North Karnataka, besides locals, and others especially a foreign couple.
Though it was open from 4 pm to 8.30 pm, it didn't deter the foodies binge on food stuff here, which made it a perfect Sunday.
In all, 12 stalls had been put up under a huge shamiyana, with the menu of 30 to 40 varieties of food; suffice to pamper taste buds on offer.
Families from South Canara catering the popular 'Neer dose' to North Karnataka's 'Jolada Rotti' (made of jowar), and 'Holige' a type of sweet from the residents here, it had all to treat one's appetite.
Apart from facilitating people within the community having roots in different parts and settled in the city taste food prepared by others, it also gave a feel of different culture associated with eatables.
Most importantly, what usually makes Jain food mela curious is their food again that is devoid of 'Kandamoola' meaning not using vegetables, spices and other necessary ingredients grown inside earth.
The reason for this is; in the process of growing the crops, many worms are killed.
'Dappatti', a spicy munch akin to 'nippat' of Mysore, juice prepared using tender coconut, chaats like panipuri, masalpuri among several others had many takers. The minimum one paid is ` five per plate and maximum ` 15.
Sri Mahaveer Sevasamsthan Vice-president M R Sunil Kumar Jain told City Herald, the mela being organised for the past four years, is a prelude to Bhagawan Mahaveer Jayanthi.
What made the organisation plan for the event was to bring all the Jain sects together under one roof at least once in a year. Most importantly the exchange of homemade food.
Apart from Dasara, where the locals feast on variety of eatables in 'Food Mela', we were deprived of such occasions after the event.
That was also one of the driving forces behind organising the mela. It's not aimed at monetary returns, but to spread melange of cultures.
Nearly 750 to 800 people thronged the mela, an indication of its lip-smacking taste, said Sunil Kumar Jain.
When traditional food have been paving way for chaats of types, the initiative of the samsthan deserves an applause for conserving culture with lingering taste transcending boundary.