Excelsior Correspondent
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 Jammu province.
The interactive meet was organized by Intach, Jammu Chapter in the conference room of Department of Home Science, Government 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 in the meeting.
S M Sahni, Convener, Intach Jammu Chapter along with Kuldeep Wahi Co-Convener and 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 Sabj’s, 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 will be ultimately 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.
Dr Nidhi Kotwal, Prof Seema Kotwal of GDC (Women), Parade, Dr Jasvinder Kaur, Dr Monika Hans, Dr Neelma from GDC (Women), Gandhi Nagar, Pooja Langer, Education Department, Gurudas Rana, R S Jamwal, former senior officers of ITDC and Kanwar Singh, traditional Foods Cooking Expert of Jammu presented their view points and suggestions.
The meet concluded with vote of thanks presented by S M Sahni.
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