Srinagar- In the on-going Art exhibition and workshop organised by Edraak at Mahatta Studios, a special Session on “Forgotten Cuisines of Kashmir and Ladakh” was held wherein speakers from diverse backgrounds emphasised on preserving Kashmiri cuisines.
Speakers highlighted the importance of prioritising indigenous Kashmiri cuisines over foreign brands.
Sania Shakeel, Assistant Professor at Department of Home Science at Women’s college and a nutrient expert talked about “the rapeutic value of Kaeshir Vaer” and its importance in Kashmir cuisine.
While acknowledging the importance of the session she laid stress on preserving the food culture of Kashmir and Ladakh.
“It is important for our students to know about our food heritage “she added.
Tanya Rigzin, a food blogger while sharing his thoughts said “Nature has generously bestowed its bounty on Kashmir. Our cuisine and culture reflects the charming characteristics of the distinct, well-defined seasons we experience”. She said adding that “The everyday experiences that we take for granted are considered exotic and highly coveted globally”
Students from diverse backgrounds also attended the session and shared their ideas.
“We should revive our traditional food and we should not let our culture die. Food is an important part of any culture, if our food culture disappears, it will harm our traditions and culture as well” said Emza Ali Khan Balti, a student of Home Science from Women’s College.
The Art and aesthetics workshop is organised by Edraak, a movement that aims at educational revival through arts and aesthetics in Kashmir at Mahatta Art Gallery, Srinagar. Due to good public response, the workshop has been extended till Saturday, the organisers said.
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