Jammu varsity hosts culinary workshop on Dogri cuisine

The School of Hospitality and Tourism Management (SHTM), University of Jammu, in collaboration with the Heritage and Tourism Club UTSAAH and the Indian National Trust for Art and Cultural Heritage (Jammu Chapter), organised a culinary workshop as part of the World Heritage Week celebrations.

The workshop focused on showcasing the richness and cultural importance of Jammu’s traditional Dogri cuisine. It brought together culinary experts, heritage professionals, faculty members and students to celebrate the region’s authentic food traditions. The programme began with a welcome address by Prof Anil Gupta, Director, SHTM, who highlighted the need to preserve and promote local cuisines as part of Jammu’s cultural heritage.

Prof Meena Sharma spoke about the importance of documenting and reviving indigenous food practices for future generations.

The event was organised by Dr Suvidha Khanna, coordinator, Heritage and Tourism Club (UTSAAH), University of Jammu.

Prof Parikshat Singh Manhas discussed the importance of culinary heritage in strengthening regional identity and promoting cultural tourism. He appreciated the workshop for providing students with practical exposure to Dogri cuisine and encouraged continued efforts to preserve Jammu’s traditional food practices.

The workshop was conducted by Sham Lal, former Head Cook, JKTDC. He shared his experiences, explaining traditional cooking methods and the importance of preserving original flavours.