When it comes to food, everybody loves to try new cuisine different from the mundane. City denizens are in for a resplendent feast at the 9-day-long traditional food festival ‘The Flavours of North India’ being held at Kalagram, Manimajra.
If you are a food lover and live in the Tricity, you cannot afford to miss this food event where litti-choka from Bihar, daal-baati-churma from Rajasthan , yakhani maas from J&K, diferent kind of madras and sidu from Himachal Pradesh are all available at one place. And there are ample number of days to relish these delicacies as well because the festival is being held for nine days, so may be one cuisine every day, and you won’t be disheartened. It is a first-of-its-kind feast held by NZCC (North Zone Cultural Centre), Ministry of Culture, Government of India.
The food festival is focusing on authentic flavours from member states of the NZCC and cooks from across Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, UTs of Jammu & Kashmir, Ladakh and Chandigarh have brought in the favourite foods of their respective states.
Food lovers are relishing the traditional sarson-da-saag and makki-di-roti from Punjab. Other culinary wonders in the veg category are paneer makhanwala, Amritsari chhole, rajmah and in the non-veg category, they had non-veg curry and saag, dhabewalla kukad, and many other delicacies to choose from.
The aroma of the tempting cuisines from the neighbouring state of Himachal Pradesh attracted foodies to try madra (chana, rajmah and zimikand), teliya maah, auriya moong, sepu vadi, palda, siddu and babroo. For the non-veg foodies, Kamod meat and chicken anardana were the hot favourites. For the sweet tooth, meeta bhat and bathu keer were the choices.
Rajasthan has a special traditional menu for city foodies including daal-baati-churma, pyaz kachori, moong daal kachori, mirchi bada (veg) and special laal mutton thali, tawa chicken, chicken roll (non-veg). Churma laddu and moongdaal halwa were the tempting add-ons served hot.
Among an array of appetising culinary treats from Jammu and Kashmir, meethimaaz with rice, Kabab, rista with rice (non-veg), nadru yakhani dum aloo, and rajmah madra with rice, daal chana ambal with rice are among the Dogri veg food at the Jammu & Kashmir food stall.
The union territory of Ladakh has brought lip-smacking popot, thukpa, praproo, tantan, chutagi and mok mok. And for people with a sweet tooth, they have khobani halwa, apricot halwa and hot gur chai for tea lovers.
Purvanchal’s Litti chokha is the one-stop destination for the most demanding foodies and so is Gohana’s (Haryana) ‘jaleb’ (jalebi).
An added attraction of the food fiesta is the surfeit of cultural events, comprising folk dances and folk songs (morning and evening sessions) from various states, which are being held.
The idea behind holding a food festival in the city, where people from various states either serve or reside here permanently, was to offer an opportunity to food lovers to tickle their taste buds, says NZCC Programme Officer Yashwinder Sharma.
On the opening day, folk dances of Himachal Pradesh (Kinnauri natti), Rajasthani folk dances (Kaalbelia and Chari) and Jammu (Dogri dance) were performed.
Prof S P Bansal, Vice Chancellor, Central University, Dharamshala and Vice Chancellor, HP University, Shimla were the Chief Guest, who formally inaugurated the fest by lighting the gas cylinder to prepare ‘halwa’ for distribution among the audience. Prof Prashant Gautam, Director (Sports) PU, Chandigarh, was the guest of honour.
Event: food festival
Timings: 11 am to 10 pm
Date: Nov 31- Dec 9