This Pongal, independent chef, food researcher and culinary storyteller Gokul Kumar Mohit, popularly known as Chef Goku, collaborates with Jaggery to celebrate Tamil Nadu’s harvest heritage through a thoughtfully crafted farm-to-table experience rooted in tradition, gratitude and community. The event titled Pongal Thiruvizha Virundhu is envisioned as much more than a festive meal. This is a journey back to the fields.

Chef Goku says, “Each grain holds the memory of the soil. For this farm-to-table programme, we are sourcing ingredients directly from farms in villages across Thanjavur, Palakkad, Coimbatore, Madurai and Thindivanam region. The menu has been prepared as per authentic village harvest recipes.

” Planned in the traditional Ila Sappad, or banana leaf feast, format, the spread is predominantly vegetarian, with two non-vegetarian dishes – Nattu Kozhi Kuzhambu and Eral Thokku. The chef explains, “Kuttan Choru is traditionally prepared in villages during harvest festivals, and we are serving Poovan Samba Kuttan Choru cooked with rice, toor dal and native vegetables.

We also have Kuru Milagu Ven Pongal, served with Thalagam, a rustic dish prepared using seven different native vegetables. ” The guests will be welcomed with Panakam, a drink made from jaggery and dry ginger.

The feast includes Ilam Manjal Pirandai Thuvayal, Payaru Sundal, Venakka Varuval, Kathirikka Gothsu, Thandu Keerai Milagu Kootaal, Avarai Poriyal, Vazhathandu Thayir Pachadi, Medhu Vadai and Mahali Kizhangu Pickle. Sweets include Payasam and Kavuni Arasi Sakkara Pongal, which are prepared from Karupatti. Apart from food, the festival invites guests to participate in a community Pongal at the farm.

Visitors can participate in traditional Pongal activities, feed and decorate the cows, color Pongal pots, take a walk around the farm and gain a deeper understanding of the farm-to-table philosophy. The legacy, says Chef Goku, is a celebration of the banana leaf feast, sun, soil, rice and resilience; The enduring spirit of the Tamil harvest.

@Molasses, Thindivanam. 16 January.

From 12 noon to 5 pm. The entry fee is ₹1800 which includes food and activities. To register call:.