Our food system is undergoing a profound transformation, with a growing emphasis on beneficial ingredients. However, this shift has also brought about challenges, particularly in discerning the authenticity and quality of the products we buy. Today, purchasing simple staples like milk, jaggery, and oils has become a daunting task. Many brands claim authenticity, yet they often prioritize profit over quality, relying on our ignorance to thrive.

Authentic, high-quality ingredients are best produced in small batches, with a minimal carbon footprint, and through simpler processes. In contrast, larger brands require large quantities, centralized production units, and complex processes to remain profitable. Profit-oriented businesses focus on extending shelf life through chemical additives, while smaller producers compete based on quality. It’s crucial to decide whether we want our food sourced from passionate individuals committed to quality or from brands driven solely by profit.

To ensure a shift towards quality, consumers must develop the skills to discern between authentic and deceptive marketing practices. This workshop equips you with the tools to shape the new food system. You are now an integral part of this movement.

As you refine your senses and knowledge, you will no longer rely on external authorities to determine the quality of ingredients. Instead, you will trust your own judgment, cultivated through experience and understanding. Join us in reshaping the food landscape, one mindful choice at a time.

In the hustle and bustle of modern life, we often find ourselves craving a taste of the past, a nostalgic reminder of simpler times. One way to reconnect with our roots is through food, specifically, traditional village cuisine that has been passed down through generations. Imagine the aroma of freshly ground spices, the sizzle of food cooking over an open flame, and the burst of flavours that dance on your palate. This is the essence of ‘Parambariya Unavu’ (Past Food), a culinary journey that takes you back in time to savour the authentic flavours of yesteryears.

At the heart of this journey is Vijhay Ganesh, a MasterChef contestant and the visionary behind Maiyam Past Food. His passion for traditional, healthy foods has led him on a quest to revive age-old recipes that are as delicious as they are nutritious.

During this event, participants will be treated to three meals a day—Lunch, Dinner, and Breakfast—each showcasing unique traditional dishes that are rarely found in today’s restaurants. These are not just meals; they are a celebration of our rich culinary heritage.

What sets this event apart is its residential nature. Participants will have the opportunity to stay at Vaksana Farms, surrounded by nature and serenity. It’s a chance to disconnect from the chaos of daily life and immerse oneself in the simplicity and purity of village life.

So, if you are someone who appreciates good food and the stories it tells, join us on April 20 & 21 for an unforgettable culinary experience. Come taste the flavours of the past, and discover a newfound appreciation for the food that sustained our ancestors. Experience ‘Parambariya Unavu’ with us and Vijhay Ganesh, and embark on a journey that will tantalize your taste buds and nourish your soul.

Event Date – April 20^th 1 pm to 21^st April 10 am

Package – Inclusive of 3 meals