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The IIC Experience: A Festival of the Arts   11 to 15 October 2019 Programme :    The IIC Experience: A Festival of the Arts 11 to 15 October 2019
Venue Name: AUDITORIUM, CONFERENCE ROOM I, FOUNTAIN LAWNS & GANDHI KING PLAZA
Start Date: 11 Oct 2019
End Date: 11 Oct 2019
Start Time: 16:00
Category Name : FESTIVALS
 
PROGRAMME SCHEDULE DAY-BY-DAY
FRIDAY, 11 OCTOBER 2019
 
4:00 pm
Awadh Se Chand Warq
An exhibition of photographs, artifacts, archival textiles, books and letters, celebrating the diversity of people, places and the material cultures of Lucknow
 
Curated and designed by ODDWORKS
 
Inauguration by Dr. Kapila Vatsyayan, Life Trustee & Chairperson, IIC-International Research Division on Friday, 11 October 2019 at 4 pm
 
On view in Conference Room I, 11 am to 7 pm
 
(Collaboration: Mahindra Sanatkada Lucknow Festival)
 
5:00 pm
 
Husn-e Karigari-e Awadh 
A showcase of the craft traditions of Awadh with live demonstrations by master artisans 
Curator: Madhavi Kuckreja
 
Inauguration by Ms Laila Tyabji on Friday, 11 October 2019 at 5 pm
 
On view at the Gandhi-King Memorial Plaza
 
(Collaboration: Mahindra Sanatkada Lucknow Festival)
 
6:30 pm
 
Inauguration of the Festival
By Shri N.N. Vohra, President, IIC
 
Magic in Movement
Odissi presented by artists of the Rudrakshya Foundation, Bhubaneswar 
Choreography: Guru Bichitrananda Swain 
 
Artists: Jagyandatta Pradhan; Dushasan Sahoo; Bichitra Behera; Santosh Ram; Surendra Pradhan; Samir Kumar Panigrahi; Sanjeev Kumar Jena; and Rasmi Ranjan Swain
 
8:00 pm
 
Food Festival: Flavours of an Odia Bhoji
Prepared by Chefs of Odisha  Sadan, Delhi
 
Menu
 
Flavours of an Odia Bhoji
Prepared by Chefs of Odisha Sadan, Delhi
 
Starters
Vegetarian
Bhaja parmal (deep fried, pointed gourd) 
Dahi bara
 
Non-vegetarian
Fish chops (fish cutlets)
Fish roe chops (fish roe cutlets)
 
Main course
Vegetarian
Dahi baigana (fried aubergines in a sweet and sour yogurt sauce)  
Ghanta (mixed vegetable curry)
Alu potala rasa (a dish unique to Odisha, especially made during the Puja festival; potatoes with pointed gourd in spicy gravy) 
 
Non-vegetarian
Rohu besara (mustard fish curry)
Prawn rai (prawn in mustard curry)
Manso alu jhola (mutton curry with potatoes)
 
Accompaniments
Badi Chura (crumbled sun-dried lentil dumplings mixed with onion, garlic, green chilli & mustard oil) 
Ambula Rai (sweet and sour dried mangoes)
Baigana Aloo Bharta
Saag with badi (spinach with lentil dumplings)
 
Dals
Dalma (an Odia delicacy, chickpeas cooked with vegetables, raw papaya & topped with coconut shavings) 
Arhar dal (sweet and sour pigeon pea dal)
 
Rice, rotis
Plain rice
Ghritarna (an elaborate rice dish prepared with clarified butter and coconut)
 
Chakuli pitha (flat bread made with rice and urad dal batter)
Luchi (deep fried flat bread)
 
Dessert
Chhena podapeetha (baked cottage cheese cake)
Rasagolla (Odia variety)
Chhena kheeri (deep fried cottage cheese cubes cooked with milk and sugar)
 
 Rs.1000/- + service charge + taxes as applicable
 
Mahaprasad, the food that is offered to the gods at the Jagannath temple, Puri represents authentic Odia cuisine. A wide variety of rice, pulses, and vegetables are cooked in a very interesting way. The ingredients are mixed together and steamed in earthen pots stacked on top of one another. Even the spices are not fried separately. The villages around the temple generally follow the same recipes. 
 
Odia cuisine calls for plenty lot of vegetables. They are included in dals, fish, and meat; and the dish gets its name according to the spices used rather than what vegetables are used. When an item is cooked with mustard paste it is Besara or Rai; with fennel and black pepper it becomes Mahura; with ginger, coriander and cumin seeds it is Ghanta; and when no ground spices are used, it is Santula. Coconut is liberally used.
 
Odias eat a lot of sweets called Peetha. Almost all of them are steamed or baked. Some are fried by just greasing the pan. Only a few are deep fried.  Often Peethas become the main dish in a meal. 
 
The ingredients used, as well as the method of cooking makes Odia food very healthy and tasty.
 
Bijoylaxmi Hota, Yoga expert & author of ‘Healthy Odia Cuisine’
 


8:00 pm
 
Film Festival: Filmi Duniya Mein Awadh
Shatranj Ke Khilari (The Chess Players/India)
(129 min; 1977; dvd; English subtitles)
Director: Satyajit Ray
 
With Sanjeev Kumar, Saeed Jaffrey, Shabana Azmi
 
Recipient of the Rajat Kamal Award for Best Feature Film in Hindi, National Film Awards 1977; and Filmfare Awards for Best Supporting Actor; Best Director; & Best Film – Critics Award, Filmfare Awards 1978



Traditional snacks and finger food from Awadh, and tea/coffee, shall be served on payment basis in the Lounge verandah from 11 am to 7 pm
 
Dinners on payment, tables to be reserved in advance
 
Admission to all the cultural programmes is free of charge
For film screenings, entry passes will be issued 30 minutes before each screening
 
Venues:
Cultural performances - Fountain Lawns 
Film screenings - C.D. Deshmukh Auditorium
Cuisine - Rose Garden
 



 

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Last Updated: 17 Oct 2019 YouTube Channel    Twitter    Facebook