In a world where modernity often overshadows tradition, a promising reminder of the importance of staying connected to one’s roots was witnessed on Saturday at St Philomena College. The Humanities Department organized an engaging cultural event titled ‘Kala Serige Aatida Tenas,’ which saw students and faculty come together to celebrate and preserve the rich traditions and food culture of Tulunadu.

Presiding over the event, Rev Dr Anthony Prakash Monteiro emphasized the need to prioritize local traditions and cultures amidst the allure of global influences. “No matter where we go, no matter how many types of food we eat, we give first priority to the food and traditions of our soil, our town. Such programs are fun and vivacious,” he stated. He highlighted the importance of respecting native languages and stressed the need to foster and develop local culture.

Dr Norbert Mascarenhas, Head of the Humanities Department, delivered the introductory remarks. He spoke about the significance of the Aaati month, a sacred period in Tulunadu culture, and how it influences food habits. He encouraged students to actively participate in such events, noting that these programs reflect the region’s unique heritage. “More programs like this should be organized,” he added.

Dr Vijayakumar Moleyar, Vice Principal of the college, also spoke passionately about the importance of preserving the culture and rituals of  Tulunadu . “We should learn our language first. The culture and rituals of Tulunadu should be preserved from disappearing. Otherwise, we may have to search for our customs and traditions on social networks,” he cautioned.

The event saw enthusiastic participation from students, with M Pooja providing an insightful narrative on the traditions of the Aaati month, including the rituals of Aati Kalenja. A group of students, including Gautami M, Sushmita H, Akshita S, Rashmi H, Nikhita, Manjula, and Dhanya, added a melodic touch by singing Paddanas, traditional Tulu folk songs that celebrate regional folklore.

A culinary display of over 20 homemade dishes, such as Patrode, Halasina Gatti, Hurulichatti, Uppin Sole Palya, and Mente Ganji, showcased the rich and diverse food heritage of Tulunadu. These traditional dishes brought the flavors of the region to life, with students proudly sharing the recipes passed down through generations.

Student Rashmi H welcomed the gathering, while Sushmita H expressed vote of thanks. Kirti K compered.

INVITATION