Our Correspondent
Palampur, July 2
CSIR — Institute of Himalayan Bio-Technology (IHBT) has developed an indigenous technology for the production of ready-to-eat foods served during Kangri Dham (traditional lunch).
The IHBT has transferred the technology to Sai Food, a Baijnath-based company, which is likely to launch the food products in the country within a month.
Kangri Dham is cooked by Botis. Madra is made of raajma. The typical menu for dham starts with madra specifically of rajma, which is cooked in yoghurt and is prepared in a unique style. This is followed by retta, mash dal and topped by khatta.
The dham ends with the mitha (sweet rice). Raajma ka madra is delicately prepared from handpicked red kidney beans cooked in curd gravy of selected vegetables and cashew nut paste.
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