Early Times Report
JAMMU, Aug 19: To mark ongoing Vanmahotsava & Azadi ka Amrit kaal, Food Craft Institute, in collaboration with Tree Talk founder, Om Prakash Sharma, PCCF (Rtd.) Vidyarthi, Member J&K Biodiversity council and Department of Horticulture organized Forest Food Festival-Kandmool Utsav, focusing on ethnic traditional & innovative cuisine development & on the spot demonstration for herbal innovators. Appreciating the initiative of Food craft Institute under the stewardship of the Principal Food Craft Institute, Jyoti Bhatti, Chief Guest Director Horticulture Ram Savak highlighted potential of cultivated & wild fruits in cuisine making, pickle & jam making, beverage & juice development with special focus on skill development of unemployed youth in J&K. Om Prakash Sharma ,Retired PCCF familiarized participants with different kinds of herbal displays like beverages (Oleaster, Barberry juice), herbal teas (Kachnar, Kakoha, Brammi, Bhojpatra), vegetable dahi raita (Sullu spurge, Gualmanda, Timbru), rice preparation with herbs (Watercress, Timbru, Thyme, Telosma, Moringa, Curry patta), innovative poori using herbs (Thyme, Timbru, Kaimblu, Watercress, Kala zira, mint), traditional Ribdu khatta (using stems of Remusatia vivipara), innovative sauces & pickles (Kasrode fern, Sohanjna root, Timbru fruits, Thyme leaf, Dheu, Kachnar, Amara, Surangal, Tarad),sweet desserts (using floral colour of Mawal Kalga, Daruharidra), innovative lassi & snacks (Euphorbia royleana,Thymus serphyllum, Pueraria tuberosa) The Principal FCI Jyoti Bhatti, while welcoming guests & herbal innovators, shared his learning of previous year's food innovations and felt amazed to see the diversity of edible plants growing in the wilderness. He briefed participants about ongoing skill development programmes/ training courses run by Food Craft Institute. Applauding the concept of value addition to traditional forgotten foods, he thanked Director Horticulture & other experts for their valuable insights in diversification of skills in the domain of food processing, preservation, value addition & forest food innovation. The guests were mesmerized to see the preparation of various forest herbs in cuisine development, eye appealing presentation and service by the students of Food Craft Institute who are trained and groomed to become professionals in the Hospitality sector. He also thanked Director Horticulture for sparing his valuable time and words of motivation for the students of FCI Jammu. He also thanked O.P. Sharma IFS (Retd) for guiding in conduct of his event and arranging the sparingly available raw materials and herbs from far flung areas like Marwah, Bani, Pouni, Reasi etc.
|
