Kites, sweets create cultural extravaganza at Secunderabad Parade Ground

Adding a delectable dimension to the vibrant celebration was the Sweet Festival, which brought together homemakers from across India and even abroad to showcase their culinary prowess.

As the sun dipped below the horizon, Secunderabad’s Parade Ground transformed into a kaleidoscope of colours and cheer, with the skies coming alive with fluttering kites and the air carrying the aroma of sweets from every corner of the country.

The three-day Kite and Sweet Festival, which began on Monday, attracted hundreds of visitors, young and old, who gathered to revel in a spectacle of tradition, artistry, and community spirit. From delicate, traditional kites to elaborate designs that soared like works of art, even as families and friends came together to celebrate under the open sky.

Adding a delectable dimension to the vibrant celebration was the Sweet Festival, which brought together homemakers from across India and even abroad to showcase their culinary prowess. The stalls brimmed with regional and international delicacies, turning the event into a vibrant melting pot of flavours and traditions.

Nikita, who is running a stall specialising in Telangana’s traditional sweets, expressed her dedication to preserving local flavours. “We are serving Minapa Sunni, Gulab Jamun, and Boorelu. We made 500 pieces of each dish, anticipating a larger crowd. While sales have been underwhelming so far, we plan to continue for the next two days,” she said.

However, the festival wasn’t without its challenges. Poor mobile network connectivity hindered digital payments, forcing many customers to leave the stalls empty-handed. This caused frustration for both vendors and visitors, dampening an otherwise spirited atmosphere.

The Sweet Festival also showcased a diverse range of regional specialties. Jitender Singh and his wife, hailing from Bihar, dished out dishes such as Litti Chokha, Thekua, and Gujiya. Meanwhile, ‘Sangeetha’s Mini Munchies’ served Tamil Nadu’s favourites, including Thenkuzhal Murukku, Adhirsam, and Thattai.

The international stalls added a global flavour to the festival. Mohammed Ali from Gaza, Palestine, shared his culinary heritage through dishes like Basbusa and Baklava. “We are here to participate in the sweet festival and share our culture,” said Ali, whose stall was a popular attraction.