The Ministry of Tourism’s Dekho Apna Desh Webinar series titled ‘Promoting Destinations with Authenticated Cuisines’ on 19th September 2020 focused on India – a land with varied cuisines. Each state, area and region have 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.
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.
Bhatia 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 condition, varied vegetation, soil, natural resources, cooking techniques etc., Bhatia added.
All Chefs presented different cuisines from the regions of India. They were inspired and motivated by their mothers’ cooking which inspired to pursue cookery as a profession.
India believes & promotes Athithi Devo Bhava, the concept of treating guest 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.
