Dateline Mussoorie: Born and raised in Mussoorie author, Prachi Raturi Misra spoke on the culinary traditions and food folk tales of Uttarakhand at the 85th edition of Landour lecture series, Mussoorie Heritage Centre in collaboration with INTACH Mussoorie Chapter at The Fern Brentwood Resort.
The author’s fifth book ‘Uttarakhand Cuisine, Food and Folktales from Uttarakhand’ published by Om Books International intertwines six folk tales and over hundred recipes interspersed with nuggets of nostalgia of her growing up years in Mussoorie and her roots in Garhwal. Raturi spent five years gathering recipes from Garhwal, Kumaon and Jaunsar Bawar which were then thoughtfully interwoven with pictures and illustrations of folk tales like ‘Ae Bwai main kya ta karun,’ ‘Panch Pakora,’ ‘Saut Puro Puro puro,’ ‘Khichri Mitthi,’ ‘Bhilangana’ and ‘Kaafal Pakyo.’
“Food, as Raturi pointed is a living heritage. When a recipe is passed on from one generation to another, so are several customs and traditions.” It is no surprise some fifty traditional culinary practices are inscribed on UNESCO’s lists of intangible cultural heritage.
She further goes on to say, “Another unique quality of food is how food is closely associated with memories of warmth, comfort and love. And how it inevitably makes us feel connected to our roots. Food reflects customs, beliefs and values of a society.” A study by Oxford University asserts that communal eating social bonding and feeling of a well-being.
“The reason to talk about the culinary heritage of Uttarakhand is important for several reasons,” added Raturi. “It is sad but we in the hills don’t take as much pride in our traditions and culture. When tourists come to the hills, all they seem to be getting is maggi, chowmein and momos.”
Prachi’s book is not only your regular cookbook with recipes. It also gives the reader a sneak-peek into the land and the people of Uttarakhand. Do get your copy now!
