Tulunad Da Aatida Aisiri (ತುಳುನಾಡ್ ದ ಆಟಿದ ಐಸಿರಿ)
A Celebration of the Culture, Cuisine and Traditions of Tulunadu
The Department of Hospitality Science, Milagres College, Mangaluru, organised “Tulunad Da Aatida Aisiri”, a cultural and culinary heritage programme celebrating the traditions, cuisine, folklore, language and indigenous knowledge associated with the Aati season of Tulunadu. The programme aimed to preserve and promote regional heritage while providing students with experiential learning in food production, food service, event management and cultural activities. The programme was attended by 150 people, including all the B.Sc. Hospitality Science students and all the teaching and non-teaching staff of the college.
The programme commenced at 1.00 PM and was conducted entirely in the Tulu language. Ms Nayana, II B.Sc. Hospitality Science, served as the Master of Ceremonies. Mrs Mamatha Shetty welcomed the gathering, followed by the traditional inauguration through the lighting of the lamp.
The Guest of Honour, Mr Christopher Dsouza, Konkani theatre activist and director of Astitva, spoke about the importance of Tulu culture in everyday life. The Chief Guest, Mr Vijay M. Shetty, Manjanadi, folklore scholar, researcher on Daivaradhane and Tulu orator, explained the significance and evolution of the Aati season and highlighted the cultural and traditional importance of various foods consumed during Aati. Rev. Dr Alwin Serrao, Principal/Campus Director, emphasised the responsibility of everyone to preserve local cultures and languages. He highlighted the declining use of regional languages and stressed the importance of preserving Tulu and its cultural heritage.
The students of the Department presented a traditional cultural poem and a traditional regional dance, adding colour and authenticity to the programme. The cultural presentations provided students with an opportunity to actively engage with and promote local traditions.
A major highlight was the traditional Aati lunch, prepared and served by the students. The students prepared 25 traditional dishes associated with the Aati season, including Panaka, traditional chutneys and accompaniments, Halasina Gatti, Patrode, Arishina Aleya Gatti, Neer Dose, Odu Rotti, Kudda Anna, Huruli Saaru, Pundi Gasi, Motte Pulimunchi, Korida Sukka, Nugge Soppu Palya, Menthya Ganji, Ragi Manni and Kadle Bele Payasa. The meal provided participants with an opportunity to experience the culinary heritage and indigenous food practices of Tulunadu.
The programme provided students with practical experience in menu planning, food production, food presentation, service, guest hospitality, event coordination, décor, logistics, teamwork and cultural programme management. It thereby strengthened leadership, communication, organisational and problem-solving skills.
Ms Nayana proposed the vote of thanks. Mr Denzil Celestine Dcosta, Faculty Coordinator and Head of the Department of Hospitality Science, expressed gratitude to the sponsors, dignitaries, staff, students and all those who contributed to the successful conduct of the programme.
Overall, Tulunad Da Aatida Aisiri successfully integrated culture, cuisine, language, hospitality education and experiential learning, enabling students to appreciate their regional heritage while developing professional competencies. The programme served as a meaningful departmental initiative towards the preservation and promotion of Tulunadu’s cultural and culinary heritage.