‘Efforts on to make U’khand hub of immunity cuisine’
Stressing that Uttarakhand has the potential to become a culinary hotspot on the global tourism map, tourism minister Satpal Maharaj said that the state government is making efforts to promote the hill state as the hub of ‘Himalayan Immunity Cuisine’.
Maharaj said that the treasure trove of immunity-boosting delicacies of Uttarakhand can hugely benefit the locals and tourists coming to the state.
“Our government is considering bringing the culinary art at frontline of the state’s tourism sector. If the hidden treasure of cuisine is explored and implemented efficiently, then within a very short span of time, the state will place itself as the culinary hub on the global map.”
Dilip Jawalkar, secretary Uttarakhand Tourism Development Board, said, “The postpandemic travel behaviour analysis has brought health and wellness under the spotlight and the state sees a huge potential of immunity-boosting cuisine tourism in our state. The Uttarakhand government has taken cognisance of it and is working towards developing the state as the hub of ‘Himalayan Immunity Cuisine’ by combining the rich heritage of Kumaoni and Garhwali cuisines.”, he said.
According to tourism department officials, during the epidemic period, homestays have become an ideal destination for many tourists as most of them are located in the remote locations of Uttarakhand, with many of them even working from these locations.
The ongoing buzz around the immunity food has led many restaurants in Uttarakhand to
If the hidden treasure of cuisine is explored and implemented efficiently, then within a very short span of time, the state will place itself as the culinary hub on the global map
SATPAL MAHARAJ , tourism minister
prominently place the local cuisines of the state on their menus. Local dishes are finding their way to all kinds of restaurants from fine dining to casual sandwich shops.
These local cuisines are making these restaurants truly stand apart from the competition and offer the exotic variations of immunity-boosters to the tourists, said officials.
Some famous dishes of Garhwali and Kumaoni include Kafuli (made with spinach and fenugreek leaves), Masoor Ki Daal (local pulses), Bhatt Ke Dubke (made from black soybean), Jhangore Ki Kheer (local rice pudding), Bhaang Ki Chutney (made with roasted hemp, cumin seeds and lemon juice, chilies and green coriander leaves).
Last month, the state government also decided to start home delivery of meat of ‘pahadi’ goats and fish from the rivers up in the Himalayas under an initiative to boost the economy in hills.
The initiative, ‘Bakraw’ for pahadi mutton and ‘Uttarafish’ for fish, was launched by animal husbandry and fisheries minister Rekha Arya.