Share your story and shine at JK Monitor!🌟 Welcome to JK Monitor, where every story matters and every achievement is celebrated! We invite you to share the remarkable journey of your life and showcase your accomplishments to the world. Join our exclusive interviews that honor exceptional individuals just like you. JAMMU: 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 titled “सुआदले सलूने – Taste of Traditional Jammu”, 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, highlighted the need to preserve and promote local cuisines as part of Jammu’s cultural heritage.
Prof. Meena Sharma, Convener UTSAAH, spoke about the importance of documenting and reviving indigenous food practices for future generations. Sh. S.M. Sahni, Convener, INTACH (Jammu Chapter) appreciated the joint efforts of SHTM, UTSAAH, and INTACH in promoting Jammu’s culinary traditions through academic and cultural initiatives. Brigadier Rajinder Singh Jamwal Spoke on “Introduction to Ethnic Foods of Jammu.” He discussed the cultural significance, nutritional value, and tourism potential of traditional dishes from the region.
The Event was oragnised by Dr. Suvidha Khanna, Coordinator, Heritage and Tourism club (UTSAAH), University of Jammu. Prof. Parikshat Singh Manhas spoke about 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 event was also attended by Sh. Arvind Kotwal, JKAS (Retd), Sh. Rashim Kashyap, JKAS (Retd), Sh. O.P. Vidharthi, IFS (Retd), Prof. Sudhir Singh, Dr. Rajesh Sharma, Dr. Vivek Sharma, Sh. Kuldeep, Prof. Rajinder Singh Jamwal, Prof. Sadaf Shah, Dr. Chinmoyee Maharana, and other members of the university community.
The workshop was conducted by Sh. Sham Lal, Former Head Cook, JKTDC. He also shared his experiences, explaining traditional cooking methods, the use of authentic ingredients, and the importance of preserving original flavours. The workshop received an enthusiastic response from students, faculty, and heritage enthusiasts. Participants expressed great interest in learning about and promoting Jammu’s food heritage.
Other Faculty Members of SHTM were also present including, Dr Poonam Sharma, Dr Priyanka Sharma, Dr. Rakesh Sharma, Dr Honeyka Mahajan, Dr Vikas Sawney, Mr. Tapas Tandon and Mr. Anirudh Raina.
