Thursday 04 May, 2023
11-13.30
Cost:
S$119.00 (Member)
S$123.00 (Guest)
Join Curio for this workshop and lunch exclusively curated for FOM members.
Level 2 above Podi & Poryal in 486 Serangoon Road, S'pore 218151
For a detailed description of the lunch, please click here.
India was once known to have produced 350,000 varieties of indigenous rice varieties that are known to have unique flavours, textures, and nutritional profiles that set them apart from commercial varieties. By celebrating and preserving these varieties, we can help to maintain biodiversity in our food systems and ensure that future generations have access to a diverse range of nutritious and flavourful foods.
Annam is that which will nourish you. Inspired by a traditional belief system that Annam is a form of the Almighty, Annam is pleased to announce its festival - Annam: Celebrating India's Ancient Rice Varieties.
The physical body is the seat of our senses and it receives nourishment through the senses and food. Annam aims to celebrate indigenous rice while also acknowledging the importance of traditional practices in agriculture. These varieties of rice are often well-suited to the specific environmental conditions in which they are grown. This means that they require fewer resources, such as water and fertilisers, and are often more resilient in the face of pest and disease pressures. Many indigenous communities have developed sophisticated techniques for rice cultivation over centuries, and by recognising these contributions, we can help to ensure that these traditions continue to be passed down to future generations.
The thematic workshop will showcase the versatility of indigenous rice and food historian & chef, Rakesh Raghunathan will demonstrate two recipes that have a story to tell around rice and culinary history.
Recipes to be demonstrated at Annam:
Mango Rabari: Dating back several centuries, this recipe is an amalgamation of indigenous rice and mangoes. Adapted from a 14th-century culinary manuscript, the book Nimatnama written by Ghiyath Shah, come and see the story unfold.
Amba Pulao: The manuscript Nushka-e-Shahjahani, recaptures the nostalgia of the Mughal era, presenting the recipes and unveiling the mystique of the royal kitchens. The Amba (Mango) Pulao Rakesh will showcase is adapted from the recipe of the original delicacy, yet retains all its mystery!
About the chef:
Rakesh Raghunathan is a food raconteur, with a deep and abiding interest in food history and practices, and its interaction with socio-cultural norms. Having launched and run a chain of healthy-food outlets in the past, he is now a full-time food traveller and historian.
His travels so far have taken him to the far-flung nooks and corners of South India’s towns and villages, to discover a vast repertoire of indigenous food and a body of culinary knowledge and practices. His travels are now documented in the form of a popular television show he hosts on television channels.
The show is beamed across countries and has found a significant following. Its unique format and seminal content see him tie in food into the larger social and cultural landscape as he spends time engaging with communities and observing the manner in which they grow food, cook, eat, and live.