Excelsior Correspondent
JAMMU, Nov 22: The School of Hospitality and Tourism Management (SHTM), University of Jammu, in collaboration with the Heritage and Tourism Club UTSAAH and the Indian National Trust for Art and Cultural Heritage (Jammu Chapter) organised a culinary workshop titled “Suaadle Salune – Taste of Traditional Jammu”, as part of the World Heritage Week celebrations.
The workshop focused on showcasing the richness and cultural importance of Jammu’s traditional Dogri cuisine. It brought together culinary experts, heritage professionals, faculty members, and students to celebrate the region’s authentic food traditions.
Prof Anil Gupta, Director, SHTM, highlighted the need to preserve and promote local cuisines as part of Jammu’s cultural heritage.
Prof Meena Sharma, Convener UTSAAH, spoke about the importance of documenting and reviving indigenous food practices for future generations. S M Sahni, Convener, INTACH (Jammu Chapter) appreciated the joint efforts of SHTM, UTSAAH, and INTACH in promoting Jammu’s culinary traditions through academic and cultural initiatives. Brigadier Rajinder Singh Jamwal spoke on “Introduction to Ethnic Foods of Jammu.” He discussed the cultural significance, nutritional value, and tourism potential of traditional dishes from the region.
The event was oragnised by Dr Suvidha Khanna, Coordinator, Heritage and Tourism Club (UTSAAH), University of Jammu.
Prof Parikshat Singh Manhas spoke about the importance of culinary heritage in strengthening regional identity and promoting cultural tourism. He appreciated the workshop for providing students with practical exposure to Dogri cuisine and encouraged continued efforts to preserve Jammu’s traditional food practices.
The event was also attended by Arvind Kotwal, Rashim Kashyap, O P Vidharthi, Prof Sudhir Singh, Dr Rajesh Sharma, Dr Vivek Sharma, Kuldeep, Prof Rajinder Singh Jamwal, Prof Sadaf Shah, Dr Chinmoyee Maharana, and others
The workshop was conducted by Sham Lal, former Head Cook, JKTDC. He also shared his experiences, explaining traditional cooking methods, the use of authentic ingredients, and the importance of preserving original flavours. The workshop received an enthusiastic response from students, faculty, and heritage enthusiasts.
Dr Poonam Sharma, Dr Priyanka Sharma, Dr Rakesh Sharma, Dr Honeyka Mahajan, Dr Vikas Sawney, Tapas Tandon and Anirudh Raina were also present in the workshop.
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