MoT organises webinar to promote destinations with authentic cuisines

The webinar showcased India as a land with varied cuisines with different styles and variations.

As a part of the “Dekho Apna Desh” webinar series, the Ministry of Tourism organised a webinar showcasing India as land with varied cuisines. Titled “Promoting Destinations with Authenticated Cuisines” focused on India - a land with varied cuisines. Each state, area and region has unique traditional dishes which are suited to its climate and the grains, vegetables, spices, herbs and fruits which are locally available are cooked in different styles and variations. India’s traditional cuisine is not only delicious, but also extremely healthy and the spices & herbs added to the dishes help boost immunity and good health. Dekho Apna Desh Webinar Series is an effort to showcase India’s rich diversity under Ek Bharat Shreshtha Bharat and it is continuously spreading the spirit of Ek Bharat Shreshtha Bharat through virtual platforms. 

 The webinar focused on some traditional dishes from three states – Uttaranchal, Punjab and Delhi. The webinar was presented by Radha Bhatia, Chairperson of Bird Group, Anooj Wadhawan, Executive Chef of Roseate House, New Delhi, Chetan Rana, Executive Sous  Chef of The Roseate Ganges, Rishikesh and  Anand Panwar, Executive Pastry Chef  of The Roseate, New Delhi.

 Radha Bhatia who is also the author of the book ‘Lassis of India- Smoothies with a twist’ has won the prestigious World Gourmand Award presented the webinar. She started her presentation talking about civilization, tradition, culture, religion, weather conditions and natures which have played a major role in the way the food is prepared.  India’s civilization starts from the Stone Age and traditions, recipes and their secrets have been passed on from generation to generation.  Invaders like Mughals, Afghans and Persians have also brought in their food techniques & cooking styles to India.  Spices grown in India were a big fascination for the Europeans and the Britishers for trade purposes.  India is a mysterious country with different climatic conditions, varied vegetation, soil, natural resources, cooking techniques etc., Bhatia further added in her presentation.

Chef Chetan Rana shared the recipe of Pumpkin leaves Bhaji, Chutney and conducted a live cooking demonstration for the viewers to see & learn. He cooked the main dish in an iron kadhai with basic spice ingredients and also insisted on moderate use of spices in order to maintain the natural taste of the pumpkin leaves. Chutneys made using a grinding stone taste authentic & delicious.  He also displayed a beautiful Satvik Uttarakhand Thali containing Kafuli, Chutney, Phaanu, Baadi, Rice, Kumaoni Raita, Dubuk, Jhangora ki Kheera etc. 

Chef Anand Panwar shared the recipe of Ram Ladoo, Daulat ki Chaat and conducted a live cooking demonstration for the viewers to see & learn. Talking about Chandni Chowk & its street food, he highlighted the different food lanes (Gali) like Paranthewali Gali, Chaatwali Gali etc. Ram Ladoo, a preparation of Channa & Moong dal with ginger, cumin, salt is fried in oil and topped with sauce, raw onion, radish and pomegranate.  A very popular dessert in Chandni Chowk called Daulat ki Chaat was first named by Khem Chand of Moradabad.  This dessert is prepared with full cream milk, sugar, dry fruits and saffron.

Chef Anooj Wadhawan highlighted Avadh food and the concept of Dum cooking.  He conducted a live cooking demonstration of Murgzamendoz, a preparation of chicken marinated and rolled in Roomali Roti and cooked in Dum.

All the Chefs were inspired & motivated by their mothers’ cooking which inspired them to pursue cooking as a profession. 

India believes & promotes Athithi Devo Bhava, the concept of treating guests as God. Summing up the webinar, Rupinder Brar, Additional Director General, Government of India urged people to cook, experience and enjoy the beautiful nature that all of us are blessed with.  She also underlined the need for us to respect nature and learn to coexist with nature. 



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