SRINAGAR: Press Information Bureau and Regional Outreach Bureau, Jammu organised a webinar on ‘Ek Bharat Shreshtha Bharat’ (EBSB) in close coordination with PIB Chennai and ROB Chennai in order to give wide dissemination to the objectives of EBSB with special focus on cuisines of J&K, Ladakh and Tamil Nadu.
In her opening remarks, Neha Jalali, Deputy Director, Regional Outreach Bureau J&K and Press Information Bureau while welcoming the participants and the guests said that this webinar is an opportunity to learn about cross-cultural practices and especially the cuisines prevalent in J&K, Ladakh and Tamil Nadu which is the paired state under EBSB programme. She further mentioned that cuisines also have socio-cultural linkages and is an outcome of the climate as well geographical features of the region .
Shri Chandan, Lecturer, Food Production, IHM Chennai, while explaining about the prevalent cuisines in Tamil Nadu, said that Food is an important part of Tamil culture and showed various traditional dishes of Tamil Nadu. He further mentioned about various Tamil cuisines like Koozhukattai, puttu, appam, kazhi, ullunthakanji etc.
Dr. Sanjay Jamwal, Dietician discussed about cuisines of Jammu and Dogra regions along with the socio cultural linkages of the food with the festivals and cultural practices. He said that food is often used as a means of retaining cultural identity and often inspire and strengthen bonds between individual, community and even country.
Dr. Nirojini Bhat while explaining the Kashmiri cuisines in relation with culture and demography said that Kashmiri food is a blend of many culture but with a compelling identity of its own. She further told about various spices and condiments prominently used in the Kashmiri food like dry ginger, vari masala, saffron etc. She illustrated various cuisines like Nadru yakhni, Dum aloo, roghanjosh, kabargarh , chok charwan etc.
Neeru Sharma, Professor , University of Jammu explained various linkages of the eating food and lifecycle. She further told about ceremonial food which is eaten during birth ceremony, marriage ceremony etc. She also told about importance of Dogri Dhaam, Kyuur , Gulra , sassar rut etc.
Nilza Wangmo Lonpo , traditional chef from Ladakh also attended the webinar and talked about various ladakhi cuisines which are also connected with climate and topography of the region. She told about prevalent food like, Thukpa, Khambir, chuurpe etc.
The food industry experts also attended the webinar and shared the practical aspects of the food industry and also discussed the need of promoting local cuisines to the international and tourism platforms.
Besides, the webinar was also attended by students and staff from IHM Chennai, academicians, professors and food bloggers.PIB Chennai and ROB Chennai along with the FOBs of Tamil Nadu were also present. The Webinar was moderated by Abhishek Kumar, Asst Director, PIB Jammu.
—PIB

KR Desk