Mysuru welcomed the Maghi Sambhrama on December 13, a lively two-day event celebrating traditional winter crops and foods. Hosted by Sahaja Samrudha and Sahaja Seeds at Nanjaraja Bahadur Choultry, the mela attracted many visitors enjoying winter crops such as groundnuts, avarekai, halasande, togari, roots, tubers, desi maize, pigeon pea, and millets. Unique varieties of avarekai—chinugalu, dabbe, kempu, mani, and hittala—popular with older generations but less known to the youth, were on display and sale. Most of these were grown around H.D. Kote, Periyapatna, Tumakuru, Dharwad, and Bengaluru Rural. Dr. Shivaprasad Huded, Vice-Principal of JSS Ayurveda Medical College, officially opened the festival. He stressed, “It is essential to increase the intake of foods prepared from traditionally grown crops such as avarekai (field beans), halasande (cowpea), and pigeon pea pods. Their use benefits farmers who follow the multi-cropping system by enhancing their income, while consumers derive health benefits.” He added, “The aroma and taste of avarekai and pigeon pea, available during the Maghi season, are truly special. These are protein-rich foods available at an affordable cost. Maghi Sambhrama has introduced traditional foods and cooking practices to urban residents. It should also be organised in other centres where the culinary culture associated with avarekai is fast-disappearing.” Kalappa, an organic farmer from Hitnehebbagilu village in Periyapatna taluk, expressed concern that traditional crops like groundnut, tree pigeon pea, and sweet potato, which need little care, are becoming rare. “Farmers, attracted to commercial crops like tobacco and hybrid maize, have forgotten avarekai, halasande, and tubers, and are becoming dependent on store-bought groceries. At least for their personal consumption, farmers should grow pulses and tubers,” he said. The Maghi Sambhrama is more than a fair for pulses and legumes. Visitors can enjoy dishes such as avarekai uppittu, avarekai dosa, mudde with shelled avarekai sambar, avarekai bath, avarekai jamun, and the north Karnataka speciality jowar rotti, shared Krishnaprasad of Sahaja Samrudha. The mela also features rare and indigenous rice varieties like uduru sali from the Devadhanya Farmers Producer Company. A unique display of bottle gourds in various shapes and sizes, coupled with ‘gourd art’—creative decorations made from gourds—added charm to the event. The vibrant Maghi Sambhrama ends on December 14, leaving Mysuru buzzing with the flavors and colors of traditional cuisine and farming heritage.