Founders Ruchi Sibal and Aditi Kapoor tell Chahak Mittal how the Palate Fest goes beyond conventional culinary habits to promote healthier initiatives among the public
What were called the melas, popularly known as amusement fairs, have now got a suave new avatar as theme-based festivals and extravaganzas, especially ones that are centred food. In fact, the turn of the season seems to signal the start of a host of events centred around gourmet eating. This trend has not only acquired a must-do status among the denizens of the capital but also shapes the face for various cuisines and food cultures in the year to come.
Ruchi Sibal, co-founder and director of the Palate Fest, says that the festival was the first-of-its-kind when it was launched five years ago. “We conceptualised the show keeping in mind a space where there is something for everyone including kids and adults. If it provides a section to particular cuisines to showcase, there is also a special section for kids as well as one for presenting food products for adults,” she says.
There will be gaming zones for kids and sections that promote healthy eating habits. It also gives a platform for various chefs and cooks to share and learn new recipes.
With about 80 stalls, the festival offers piquant food options like freshly-skewed fish, barbecued chicken, noodles, and various cuisines including Mexican and pan-Asian.
“Food is something that can bring everybody together. People used to go for picnics in the parks earlier. Now that concept is vanishing. However, such festivals, in a way, are trying to replicate the experience minus the preparation and time that these entailed. These aim to bring in delicacies at big venues,” believes Ruchi.
So what is the biggest element that the festival offers? Founder Aditi Kapoor says that by bringing in chefs from many segments, they are trying to promote healthier food eating habits. She says, “We have chef Sabyasachi who promotes ‘healthy bingeing’ of fruits and dry fruits including dehydrated mangoes without any added sugar. He also brings fresh eating habits by avoiding trans-fat and including a tomato and cucumber salad.”
Ruchi lists some of the elements that have been added for the first time in the fest. “So we have a country pavilion for Mexico in a corner. It will present their local cuisine and culture. We have also expanded our entertainment factor where we’ll have the kids’ zone. Earlier everything was in one area, now there are separate sections for everyone. We also have little food alleys where there will be young and significant food brands. There is also more participation from even the general public.”
She mentions the B2B programme where new businesses for food can be thought about and set up. She says, “Anyone, people from the government, commercial heads from embassies, wedding planners or gifting businesses, who want to team up with like minded individuals and create something related to food. The fest offers the space to incubate new ideas.”
Aditi believes that street food in India was always more popular but today the Indian audience is open to more cuisines and food cultures. She says, “It’s not just about having chowmein, butter chicken or chole bhature anymore, or going out to have one food item. Such a festival gives a roof to all kinds of cuisines together.”
She says that this scenario has evolved among the current population as they are travelling a lot more. “When they like something in a foreign land, they also wish for it to be present and accessible in their own country. Now with growing awareness, the availability has also increased. Today there’s a plethora of things to explore,” she says.
While talking about the challenges, she agrees that there are always hurdles while creating something so massive. “But,” she says, “the biggest one is to not become stagnant and do the same thing year after year. There should always be certain additions that give a new vibe. This time there are food sessions and talks on healthy food, sections for food art and organic products, entertainment and more.” She recalls that when they implemented their idea for the first time, half a decade ago, “there was one challenge — understanding. We wanted people to comprehend that it is not just a frivolous food festival that has some drinks and music but also amusement related to food as well as an opportunity to gain some knowledge around various cuisines.”
So what have been the patterns that she has observed during the course of five years? “The demographic of the country is so wide that there are no particular lines that hit the highest graph. If some follow more international dishes, some still stick to Indian food. Those who have tried things before and have liked them want to stick to them. There are variations so there can’t by just one statistic. But, the Indian audience is indeed increasingly heading towards global food movements,” says Aditi.
The three-day extravaganza will also see Bollywood actress Taapsee Pannu greeting audience. There will be performances by singers like Daler Mehendi on December 16, while Jasmine Sandlas and Tulsi Kumar will be performing today. A few names from the culinary space are Big Wong, Jom Jom Malay, Bombay Brasserie, The Great Kabab Factory, Orient Heritage, Wok to Walk, Olives of Spain, Kiara’s Soul Kitchen, among others.
(The festival at Nehru Park ends on Sunday.)