EARLY TIMES REPORT
JAMMU, Feb 13:For the first time in Jammu, Expert Group deliberated on the “Ethnic Foods of Jammu as Intangible Heritage” as an important component of the culture with traditional recipes across the province.
The interactive meet was organized by Intach, Jammu Chapter in the conference room of Department of Home Science, Govt College for Women, Gandhi Nagar, Jammu. Hemla Aggarwal, former Principal, GDC (Women), Parade was the Chief Guest. Faculty members of Home Science and Food Technology of GDC (Women), Parade and GDC (Women), Gandhi Nagar, participated.
SM Sahni, Convener, Intach Jammu Chapter along with Kuldeep Wahi Co-Convener & Prof Sudhir Singh, Advisor Languages/Crafts, Intach Jammu Chapter deliberated on the list of 250 items of Ethnic/Traditional foods of Jammu which includes different kinds of Madras, Umbles, Saags, Alloo Sabjis, Cottage Cheese varieties, Black Mushroom, Dhingri, Dishes of Rajmash, Beans, Non-Veg Saag-meat, Khatta meat, Desi Murg, Nargsi Kofta, Keema Dishes, Shikar varieties, Kabbargah, Khoya mutton, Pulaos, Traditional snacks, Veg & Non Veg Achar, chatnis and Deserts-sweets. It was impressed that field survey of different areas of Jammu will be carried out before finalizing the traditional food items.
Next level of standardization, cooking methodology and documentation work shall be carried out in the near future which ultimately be compiled in the shape of booklet and will be sent across the country through 205 chapters of Intach and will be very useful for Hospitality sector, Academic Institutions, Food Lovers and Research scholars etc |
