By Our Reporter
SHILLONG, Dec 14: The Winter Tales Festival, Meghalaya’s final cultural celebration of the year, concluded with great enthusiasm, leaving behind a lasting impression of sustainability, creativity and community spirit. Held at the Ward’s Lake, the festival brought together local artisans, musicians, and entrepreneurs, highlighting eco-friendly practices.
Winter Tales was Meghalaya’s only festival dedicated entirely to promoting locally sourced talent and materials. From hand-woven textiles to handcrafted art, the event offered a platform for local entrepreneurs to showcase their products and share the stories behind their creations. The festival celebrated indigenous music, food, and crafts, drawing visitors into an immersive experience of Khasi, Garo, and Jaintia traditions.
Notable performances during the festival included sets by Grassroots, Blue Temptation, Maya Lyngdoh, and Lil Mama, while workshops and storytelling sessions captivated audiences on Saturday. A haiku jam session and an emotional photographic travelogue titled “Through My Father’s Eyes” added a personal and artistic touch to the festival.
Winter Tales also provided hands-on experiences for visitors, with artisans conducting live workshops and demonstrations on woodworking, painting, and traditional crafts. Culinary experts like Adonijah Lyngdoh, winner of Hills on a Plate Season 1, and Nambie Jessica Marak showcased the fusion of indigenous and contemporary cuisines, blending flavours to create unforgettable culinary experiences.
The panel discussions were another highlight, covering themes like the balance between indigenous and contemporary design and cuisine. Experts such as artist Raphael Warjri, designer Pascal Mario Pathaw, and chef Ahmedaki Laloo shared their insights, emphasising the need for preserving cultural identity while embracing modernity.
What stood out for this festival was that it embraced the principles of minimalism, zero-waste practices, and organic builds. Bamboo, jute, and other biodegradable materials were used to construct stalls and stages, while food stalls adhered to eco-friendly practices with biodegradable cutlery. Volunteers ensured litter-free spaces, and festival-goers were encouraged to go plastic-free.
