Another from the Dilda White Series, FRUITION is a multi-sensorial nine-course dining experience. With an idea to bring the essence of the beautiful Kumaon closer to our patrons and guests, we stimulated an appetite for form and taste by putting together a hearty, nine course participatory experience. The experience was a combination of the olfactory and gustatory appeals of food and the visual appeal of art by Chef Dilda White. The art works were representations of indigenous vegetables, fruits and ingredients native to the Kumaon, beautifully rendered on handmade hemp paper. It was also an opportunity for us to have the participants express their emotions through doodles or notes as they experienced the cosy evening. Dilda White is a concept of art. The masked alter-ego is an artist, a performer and a chef who explores various mediums to create experiences that continuously talk of stark realities in our surroundings.

The cities where we live keeps us on the go. We seem to be neglecting our food and cultures and leaving them far behind while gradually adapting to a new cosmopolitan life. How do we make our food choices? How ready are our taste-buds to adapt to the available options? Are we happy or are we still looking for something better? How do we make collective food choices as a community? Are we conscious about our own choices? How do we transact with these food choices? To what extremes are we ready to trade off? What happens when experiences are designed as social experiments? The participatory performance is an experiential activity to observe how designed constraints affect the decision making, perception and reception of an individual. Background Music : Concerto (Beethoven's Silence) Ernesto Cortazar Listen to the Future (Free the Robots)

Pet Patakka was a community-centric cooking experience, which aimed to create awareness in today’s generation about their traditional food cultures so as to bring them closer to their roots as well as enable sharing of different food cultures & heritages. The idea was to slow down and enjoy cultural food practices in a fast moving city life and preserve our cultural food heritage. It was a social experiment designed together with a graduate from National Institute of Design, Ahmedabad, Vishwa Patel.

Project Otenga collaborated with a ‘chef’ avatar of Dilda White for a participatory installation. Sometimes we look at “ordinary” and see the “extraordinary”. Sometimes we need to break the divine rituals and etiquettes. Sometimes we need to revisit and redefine.This food art performance delineates how we form a bond between art and life.

Eating is the most multi-sensorial experience that our body indulges in. From ocular perceptions, auditory crackles, tactile textures, olfactory sensations, to a hormonal feel-good in the brain, eating food engages with all our senses. Stimulating these sensorial aspects, an event we designed, ‘Six Strings and a Mouthful’ engages with the philosophical rebellious movement of romanticism through a gastronomical expression of art and a harmonious aura of sonic synchrony. In collaboration with an internationally celebrated guitarist, Aditya Gandhi, we united our efforts to create an experience for the guests to stimulate their gustatory (taste), olfactory (smell), auditory (sound), visual (sight) and tactile (touch) senses and comprehend romanticism with a holistic approach.