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Explaining the preparations for the event, he adds, “The students, aged between 4 and 16, who participated in this event come from various schools in Tamil Nadu and Bengaluru. Since August, I have been training these online students on how to prepare certain dishes so that it will be easier on the day of the event.
On the last day (September 4), 319 students prepared 319 dishes using 30 traditional rice varieties, seven types of millets, edible flowers, vegetables, herbs, fruits and small grain varieties. We used rice varieties like karuppu kavuni, karung kuruvai, poongar, mappilai samba and kattu yanam. Some dishes prepared by children are vaazhaipoo vada, maapilai samba kozhukattai, lotus cake, hibiscus burfi, vallarai laddu, aavarampoo energy ball, varagu kichadi, mint buttermilk, vegetable pretzels, puddings, mixed rice.
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