Now, relish ready-to-eat ‘Kangri Dham’

Ravinder Sood

Palampur, August 9

Food lovers will now be able to relish ready-to-eat ‘Kangri Dham’. The packaging and processing technology of the most famous ethnic cuisine of Kangra region has been developed by the CSIR-IHBT.

MLA Kishori Lal appreciated the efforts of the CSIR-IHBT and Sai Foods for launching the product saying the initiative would empower several youths and create new jobs.

Dr Sanjay Kumar, director, CSIR-Institute of Himalayan Bioresource Technology, Palampur, said the packaged food was preservative free with beneficial pre-biotic effect, cholesterol-lowering activity and retention of typical aroma characteristic of this onion and garlic-free cuisine.

The canned food has a shelf life of six months. He said the technology met the aim of International Year of Pulses – 2016, declared by the UN General Assembly, to heighten public awareness about the nutritional benefits of pulses as part of sustainable food production.

‘Kangri Dham’ is prepared in curd by special cooks in special containers. It comprises a combination of lentil dominant dishes. Rajma, retta, mash dal topped by khatta are served first and then there is mitha (sweet rice) to satiate the sweet tooth. The technology will not only popularise the cuisine to newer areas, but will also help conserve the art that has developed over a long traditional history of Kangra region.