Discussion on Prachi Raturi’s book “Uttarakhand Cuisine” held in Mussoorie

By Sunil Sonker 
Mussoorie, 27 Jun: A discussion was organised in the auditorium of a hotel in Mussoorie on the book, “Uttarakhand Cuisine”, written by author Prachi Raturi, who preserves and promotes the rich culinary culture of Uttarakhand. Many dignitaries including famous author Ganesh Saili and historian Jai Prakash ‘Uttarakhandi’ were present on this occasion.

Prachi Raturi said on the occasion that five years ago she thought of writing a book based on the cuisine of Uttarakhand. After that she went to different parts of the state and studied the hill cuisine. She also learned about the hill food from the elders. A food festival was also organised in Mussoorie for which she brought the local women out of their homes and the various dishes of Uttarakhand prepared by them were served to the tourists visiting Mussoorie from the country and abroad, which people liked very much.

She added that, in the book, traditional dishes of Uttarakhand like Bhatt ki Churkani, Gahat ki Dal, Jhangora ki Kheer, Aloo ke Gutke, Kafli, etc., have not only been presented with the recipes, but the folk culture behind these dishes, nutritional value and importance of organic products have also been described.

Ganesh Saili said, “This book not only documents the tastes of Uttarakhand, but it is also an effective step towards employment and self-employment in the hills. If these dishes get recognition in the country and abroad, then the problem of migration can also be reduced to a great extent.” Historian Jai Prakash ‘Uttarakhandi’ said that to take Uttarakhand cuisine to the global stage, the government will have to work by making a dedicated policy. This would not only be a means of cultural preservation but also of economic progress.
The Uttarakhand government is working on several schemes to promote local products and traditional cuisines across the country and abroad. Under the One District, One Product (GI) scheme, specific agricultural products, spices or handicrafts of each district are being selected, promoted and branded. These include Uttarkashi’s Mandua, Pauri’s Gahat and Bhatt, Bageshwar’s Jhangora Kheer, etc. The government is also in the process of registering Geographical Indications (GI tag) for local products like Bhatt, Jhangora, Gahat so that they get speciality in the international market. The state government is showcasing the traditional cuisine of Uttarakhand in food fairs and tourism expos organised in the country and abroad. Uttarakhandi cuisine was appreciated in the events organised recently in Delhi and Dubai. Mussoorie BJP Mandal President Rajat Agarwal said that the Uttarakhand Tourism and Rural Development Department is giving subsidies to open local cuisine-based homestays and cafes, so that the youth can get self-employment through local cuisine.

State President of Uttarakhand Hotel and Restaurant Association Sandeep Sahani said that the book “Uttarakhand Cuisine” is not just a collection of recipes, but it is a part of a complete plan of culture, livelihood and self-reliance. This discussion held in Mussoorie is an indication that writers, historians, society and government are all moving together in a new direction, where traditional taste can become a global identity. Many people including Surabhi Agarwal, Rajat Agarwal, Nagendra Uniyal, Rajat Kapoor, Arun, etc., were present on this occasion.