Be it xukoti (a dish made of jute leaves and rice) or chicken cooked in rice powder in Assam, Bengal's puli pithe and Hydrabadi jahaji korma or dum ke baigan and many more, these dying cuisines from different regions of India may come back to the dining table. Lip-smacking ilish macher paturi, puran poli, eromba, iddyappam, puttu kadala, khar or goan patolleo, etc will soon be subjects of study at the Indira Gandhi National Open University's Maidan Garhi campus in New Delhi.
After getting the go-ahead by the board of management and academic council recently, Ignou will soon set up a first of its kind culinary institute in India that will offer courses in Indian gastronomy and regional cuisines.
According to Ignou vice-chancellor, V N Rajasekharan Pillai, the introduction of the new courses will help in documenting, preserving, developing and promoting India's regional cuisines. "Every region or state has a cuisine that is unique. With the passage of time, some of the most authentic recipes are already lost or dying. They need to be documented. That apart, the institute will offer professional programmes starting from certificate courses to PhD. It will also offer MBA with specialization in Indian culinary art.''
Full report here Times of India
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