The food will be cooked and presented by members of the Negi, Santhal, Koya and Karbi communities
The tribal food festival brings members of India’s indigenous tribal communities to cook, present and share their own festival food traditions. (Pic/Pixabay)
This January, Mumbai restaurant Ishaara is hosting Heritage and Roots, a Tribal Festival, a limited-time food and beverage pop-up starting January 22.
Conceived as a cultural exchange rather than a reinterpretation, the tribal food festival brings members of India’s indigenous tribal communities to cook,
present and share their own festival food traditions with an urban audience.
Centred around January harvest and New Year celebrations, the pop-up features culinary practices from the Negi tribe, showcased through food prepared for Losar, and the Santhal community, represented through dishes associated with Makar Sankranti; the Koya tribe through harvest dishes from Pedda Panduga, and the Karbi community through post-harvest foods linked to Hacha Kekan, each reflecting gratitude, seasonality and collective celebration.
The menu, cooked by the visiting tribal representatives themselves, includes dishes such as Board Bean Wada and Kila Nanjhu from the Koya tribe, Pahari Momos prepared in the Negi style, and Helta Pitha, a bamboo shoot prepared from Santhal kitchens.
Main course offerings like Leto Mandi, made with newly harvested rice and lentils, Hanmoi and Rice with Kangmoi, prepared using alkaline extracts, and Gatka (Jowar) with Chicken Curry reflect everyday and ceremonial food practices that prioritise nourishment, community and sustainability.
Desserts remain equally rooted in tradition, with preparations such as Sticky Rice Kheer and Cassava Steamed Cake, made with coconut and jaggery, commonly prepared during festivals and family gatherings.
These dishes are not adapted for the city palate but presented in their original form, offering diners a rare opportunity to experience food that carries lived history and cultural context.
In a city where tribal festival food is seldom given prominence, it aims to stand apart as a people-first initiative, bringing indigenous voices, kitchens and culinary knowledge into an urban dining space through participation rather than interpretation.
When: Thursday, January 22 onwards
Time: 12 noon to 11:30 pm
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