North Karnataka is famous for its wide variety of chutney powders or pudis. They are a great source of protein – predominantly used as a condiment for rice, dosas, idlis or as an ingredient for a wide variety of dishes. Being from the region myself, I felt a lack of awareness about them.
With adequate application on packaging, people could get an extensive idea about these chutney powders, their core ingredients and uses. Since each chutney powder is ground, it is challenging to identify the ingredients used to make these blends. I decided to use Gantin Rangoli or Sikku Kolam Rangoli (patterns made with grids of dots) as a method to highlight the core ingredients.
Project done as a part of the Department Elective: Sequential Narratives and Story Telling through Packaging under the guidance of Dr. Tridha Gajjar for 2 weeks at the National Institute of Design, Ahmedabad.
