Making Avakaya is an annual ritual – which warrants the entire family’s participation, great effort and traditional process that is strictly adhered to in the Telugu households. And, like every dish that changes in flavour & preparation method every 100 km – Avakaya too is made in many varieties – and changes could be in the type of raw mango chosen for making the pickle, the ingredients and the method of pickling. Onamaalu as part of its ongoing community initiatives presented one of its kind first culinary theatre experiences based on this beautiful tradition – Amma Avakai Adhbutaha.
The event began with rural women from Siddipet performing the Naatu Bappu for the guests followed by Culinary Theatre. Geetha Bhascker Dhaassyam, actor, educationist and a passionate foodie learnt the art of making avakai when she came to Hyderabad after marriage. For her Avakai is all about life experiences, memories of the numerous times she would make it for her friends and relatives, and about the happiness it brings to her when they enjoy the Avakai she makes.
Her style of making Avakai is distinct to Telangana where very little mustard powder is used and ginger garlic paste is added to it. She recreated the step-by-step process of making Avakai – for the guests who gathered at The Culinary Studio. It was an exciting and tasteful journey as she shared the many tips, explained the process and shared numerous stories of making it.
The guests also shared their Avakaya memories fro.
