Tuber varieties take centre stage, redefining food culture. (Deeksha Devadiga/South First)
Tubers have long been a staple in the diets of many communities in India, particularly in the South. To celebrate the rich diversity of tubers, Spudnik Farms hosted the third annual Rooting for Tubers festival at St. John’s Auditorium in Bengaluru on 1 December 2024.
The day-long event celebrated the rich diversity of tuber crops, their role in sustainable food systems, and the communities that cultivate them.
“Tubers are often overlooked in urban diets despite their potential as climate-resilient, nutrient-rich crops. This festival is our way of bringing them into the mainstream while honouring the communities that have preserved them for generations,” said Sumeet Kaur, founder of Spudnik Farms.
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Journey through tuber diversity
The festival offered a vibrant “Tuber Market” where visitors interacted with members from tribal communities and sampled unique varieties of tubers from across India.
The display showcased over 30 types of tuber crops, with innovations presented by institutions like ICAR-Central Tuber Crops Research Institute, University of Horticultural Sciences Bagalkot, Christ University and North Eastern Hill University.
Innovation meets tradition in every bite at the Tuber Festival. (Supplied)
Interactive art installations like AltCarb 2050 by artist Bharath Haridas challenged attendees to reconsider their carbohydrate choices. “It’s fascinating to think about how something as simple as a tuber can influence both individual health and planetary wellbeing,” remarked one attendee, Nisha Rao, a sustainability consultant.
Culinary delights and indigenous knowledge
Food lovers savoured a variety of tuber-based dishes prepared by celebrated chefs, including Gautam Krishnankutty, Ria Belliappa, Karna Upamanyu and Pranav Ullal, as well as traditional recipes from indigenous communities such as the Solega, Tagin, and Garo tribes.
Kaur emphasised, “We’ve been working with well-known chefs, to present tubers in a more modern, urban format. We want to make tubers more appealing to the urban audience, showing them that these crops can be both exciting and easy to prepare.”
Sohphlang, a local snack of Khasi Tribe. (Deeksha Devadiga/South First)
She also highlighted the various workshops scheduled throughout the event, including Dr Namita Shanbag’s workshop on tuber cultures and traditions, and Dipali from Kindness Meal’s discussion on tuber myths and legends.
“These workshops explore the rich cultural history of tubers, alongside more practical approaches like fermenting and nutrition workshops,” Kaur added.
Workshops highlighted traditional practices and modern innovations. Dr Namita Shanbag taught participants how to make Pathrode, a colocasia leaf dish steeped in heritage. “Cooking Pathrode is like preserving a piece of our history,” she explained during her session.
In a hands-on workshop, Payal Shah from Kōbo Fermentary demonstrated how to ferment sweet potatoes, introducing attendees to the tangy flavours of Sweet Potato Fly (Kvass).
Honouring Indigenous communities
The Solega community from BR Hills presented Songs from the Soil, a performance of traditional harvest songs.
“Our songs tell the story of how tubers sustain us and the land we live on,” said Lakshmi, a Solega youth participant.
Indigenous communities from various parts of the country participated. (Deeksha Devadiga/South First)
Sumeet Kaur expressed gratitude for the participation of indigenous communities from Karnataka, Meghalaya, Arunachal Pradesh, and beyond.
“Their knowledge is invaluable, and our goal is to create sustained engagement through workshops and pop-ups even after the festival,” she added.
The Tuber Festival isn’t just a one-off event; it is part of a broader mission to engage the community year-round.
“We want to extend the festival’s impact beyond today by hosting more workshops and pop-ups throughout the season. This is why we’ve timed the event to coincide with the beginning of the tuber season,” she explained.
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A vision for the future
The Rooting for Tubers festival highlighted the untapped potential of tubers as future foods that can support climate resilience and sustainable livelihoods. “This is more than a festival—it’s a platform to bridge gaps between urban consumers and rural producers,” said Shivani Unakar, one of the event organisers.
With plans to expand the festival’s reach and collaborations, Spudnik Farms continues its mission to promote biodiversity and equitable food systems.
(Edited by Muhammed Fazil.)
