|
NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.09 [2010] >
IJTK Vol.09(2) [April 2010] >
| Title: | Traditional recipes of district Kangra of Himachal Pradesh |
| Authors: | Kapoor, Anju
Kanwar, Promila
Gupta, Radhna |
| Keywords: | Traditional recipes
Traditional food
Himachal Pradesh |
| Issue Date: | Apr-2010 |
| Publisher: | CSIR |
| IPC Code: | Int. Cl.8: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06 |
| Abstract: | Himachal
Pradesh, a hilly state, has lot of variation in recipes prepared by local
people. The communication deals with traditional recipes of district Kangra as
per seasonal availability of plant material. Although food habits of local
people have changed these days, still they relish the local preparations.
Participatory Rural Appraisal techniques were used for documentation of
required information. The plant material used by the people for recipes
included its leaves, flowers, stem, fruits and root. The period of availability
of raw material ranged from 1-3 months approximately. Various traditional
recipes prepared especially from leaves of plants, viz. Colocasia, fig, basil, pigweed, buck wheat, and water cress are
very good source of calcium, phosphorous and iron. These recipes are loosing
its sheen in the fast-food culture. So, there is a need to conserve our
traditional food recipes as the plant material used for these is completely organic
thus nutritious and healthy /safe to eat. |
| Page(s): | 282-288 |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Source: | IJTK Vol.09(2) [April 2010]
|
|
