The programme, organised under the aegis of the Pilikula Development Authority and the District Tourism Development Corporation, featured 31 varieties of traditional dishes prepared using medicinal and naturally available plants.
Among the dishes served were kesuvina chutney, kanile palya, tajank soppu palya, banana stem curry, turmeric-root thambuli, bilvapatre thambuli, drumstick leaf pakoda, jackfruit holige and halubayi.The Guttumane was decorated with flowers by members of the Olaga troupe, creating a traditional ambience for the gathering.
A major attraction of the programme was Hounderayana Olaga, a traditional folk performance associated with the worship of Sri Venkataramana at the Sri Guru Maruti Sounderayana tradition in Saligrama, Udupi district. The folk dance-drama added a distinctive cultural dimension to the Aatikoota celebrations.
Speaking at the programme, MLA Umanath Kotyan said Aatikoota in the agricultural culture of Tulu Nadu should not be viewed merely as a celebration, but as an occasion to remember the challenges faced by people in earlier times. He said the food should represent the region's traditional wealth rather than become an elaborate feast.
Dr. Mohan Alva, president of Alva's Education Foundation, Moodbidri, suggested that authorities and people's representatives should plan programmes at heritage destinations such as Pilikula throughout the year rather than restricting them to the Aati month.
Among those present were J.R. Lobo, Dr. Shantaram Shetty, entrepreneur A.J. Katti, Adani Foundation president Kishore Alva, Sudhakar Pejavar, Canara Bank official Manjunath, Bank of Baroda official Pankaj and retired professor Srinikethan. Dr. Arun Kumar Shetty welcomed the gathering.
Keywords
Pilikula Aatikoota, Hounderayana Olaga, traditional Tulu food, Pilikula Samskruti Grama, Mangaluru cultural events, coastal Karnataka heritage, Citizen News Puttur