Can rituals survive if we stop making
them with our hands?
At Project Otenga, cultural preservation isn’t just about memory—it’s about revival through practice. Pet Pataka, our Diwali special, brought together city-dwellers of all ages to slow down, gather, and cook—returning to a time when festivities were as much about shared labour and love as they were about light.
In today’s urban rhythm, festivals often feel hurried: store-bought sweets, digital greetings, and a haze of fireworks. But not long ago, Diwali meant preparing sweets from scratch, crafting diyas by hand, and gifting food made with care. Pet Pataka was an invitation to revisit that spirit, through nostalgia shared over bites and embodied celebration.
The event unfolded in three acts. We began with a workshop on personalised packaging, encouraging participants to recall and express Diwali memories—turning nostalgia into tangible designs. This was followed by collective sweet-making, where participants rolled, filled, and fried a beloved festive treat with many names: gujiya, karanji, ghugra, kajjikaya, neuri. Each participant brought their own twist to the recipe—honouring tradition while embracing innovation.
As the afternoon ripened, we gathered for a roundtable reflection on the future of festive food. What does celebration look like for the next generation? How will tradition evolve? And in an era of speed and convenience, what can we choose to carry forward?
Pet Pataka was more than a Diwali event. It was a sensory, community-powered pause in time—a chance to relive the past, taste the present, and dream about the future of cultural food practices. By inviting people to cook together, share stories, and reflect aloud, the gathering asked a timely question:
Can rituals survive if we stop making them with our hands?
Through laughter, layered dough, and deep-fried memory, the answer felt hopeful.
11:30 AM –
Personalised Packaging
Revisiting our cherished memories to bring out the essence of culture and tradition that keeps us rooted. Short workshop on creating personalised packaging based on our memories.
12:30AM –
Mithai Preparation
Sharing our stories and culture while engaging in making sweets. We will be cooking a delicacy which has many names and forms all over the country and defines our diversity. Gujiya, karanji, ghugra, kajjikaya, purukiya, karachika or neuri. You may give it any name, it still remains a favorite for all. You can put your own Master Chef twists on it.
2:00 PM –
Future of Festive Food
An experience sharing discussion on how our culture and traditions have changed over the years and what turns they will take in coming years. How will celebrations be for our kids in coming years? Let’s have a discussion of the future.
