PHD Chamber of Commerce and Industry on
Tuesday sought to propagate a liberal intake of ‘Slow Food’ in every nook and
corner of the country to revive consumption of seasonal traditional food to
keep India healthy and physically stronger in the globalized economy to have
sufficient space for good, clean and fair food which defines the slow food and
is directly sourced from mother earth.
Its President, Mr. Gopal Jiwarajka while
speaking at a discussion on the Concept of Slow Food under aegis of PHD Chamber
of Commerce and Industry here today not only made the aforesaid observation but
also called for promotion of “Food Tourism” with special emphasis on revival of
indigenous and traditional cuisine as their usages and consumptions are almost fast
disappearing.
In the concept of Slow Food in which host of
Chefs from leading hospitality industry such as ITC Hotels, Taj Group, JP
Hotels and the like had assembled under umbrella of Slow Food Chefs Alliance,
it was unanimously agreed that in the age of increasing consumerism, indigenous
foods with aroma of its multiple spices and traditional cooking applications
have vastly dissipated.
Therefore, the revival of traditional foods
is the need of hour to keep India healthy with its farmers and their produce
directly and thickly associated with the movement as with their participation
in it, the food would not only be tastier but also healthier with all seasonal
produce of domestic agriculture as well horticulture.
The above views were collectively expressed
by the participants in the workshop which comprised Chef Rajdeep Kapoor,
President, Slow Food Chefs Alliance & Executive Chef ITC Hotels; Ms. Gunjan
Goela, Vice President, Slow Food Chefs Alliance & corporate Food
Consultant; Chef Rahul Wali of Restaurant Practicing Slow Food; Mr. Puneet
Jhajharia, Co-Founder and Director Ms. Ishira at Crop Connect; Ms. Anuradha
Goel, Chairperson, Women & Child Development Committee, PHD Chamber and its
Secretary General, Mr. Saurabh Sanyal.
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