Kites in sky, viands on ground

Parade Grounds: It was a riot of colours all over the Parade Grounds, the second day of the International Kites Festival. Kites of different colours and patterns were aloft in the sky and seemed to be soaring further to touch the horizon.

The mood on the round was sweetened by the other event at the venue – International Sweets Festival. Stalls of relishing savouries of both national and international cuisines were lined up to send those with sweet tooth into raptures.

It is estimated that more than 2 lakh people flocked to the Grounds to fly kites and revel in the festivities.

Mallika, an IT professional who visited the place with her son commented, “This is a great experience. Actually, I am a Keralite, but I didn’t go to my hometown this weekend because I wanted to celebrate Sankranthi here. This event became an unexpected bliss.”

There are more than 100 stalls, mostly dedicated to eateries. The international sweet section was a huge attraction. The dishes from the Northern Punjab’s Sweet corn Lassi to tail-end Kerala’s ‘Unniyappam’ were on offer.

“Sondesh, a famous delicacy of Bengal is a purely a milk product. I have made it with chocolate which is my signature dish,” says Aasha from West Bengal. “Til Pitha and Rice Flour Pitha from the Assamese kitchen was also bliss for the food lovers. Pitha is made from Black Sesame, Sticky Rice and Jaggery,” Babitha explained.

Usha’s Thanjavoor ‘Sweet Murukku’ made from coconut milk and Raveena’s Lapsi from Gujarat have also been lapped up by the foodies.

People jostled to taste the new deserts. Chocolate balls, Vanilla balls, powdered milk balls and coffee balls were brought from the land of football aka Brazil. “Mousse is a dish made from condensed milk and cream, which is the best desert available in Brazil,” says Tamy, a Brazilian who lives in Kolkata.

Hayim, Zeradan and Yenenish from Ethiopia have displayed Dabo Kolo which is made with sugar syrup and oil, Bagmat made from bread and Dabo which resembles marbles. “These are the common deserts in Ethiopia but I am not sure whether it is better than Indian sweets” Hayim grinned.

Korean stall set up by Bora Lim and Heywon Park with their Indian friends had the finger-licking good Heddok, Jjinbbang , Sujeonggwa and a Maxim coffee on the menu.

Turkish desserts such as Walnut Baklava, Tahini Baklava , Biscuit chocolate balls had a lot of fans. “It is good to make the dishes which gives memories of home,” say Osmania University students Javed and Mohammad. Flan and Bombom were the Argentinean deserts available.

“Bombom was made with a resemblance to my country’s flag,” Dara Filipof explained with a smile. “Food connects people. As food is the locus of the culture, there is an exchange of values and respect happening here,” commented Hari, a coordinator.