Edible Archives Project Aims To Revive Hundreds Of Vanishing Indian Rice Strains - multiple dishes restaurants

Chef Anumitra Ghosh Dastidar misses the rice of her father's love
He insisted on having certain kinds of rice.
Cook each special meat or fish in their kitchen.
She even remembers his trek from his home in Kolkata, India to buy local rice elsewhere in West Bengal.
She said his motivation was not just an interest in food, but a memory of his childhood.
The edible Archive section was born from this memory, chef Anurima Ghosh Dastidar as curator, chef Prima Kurien and two gourmet writers who were also invited to cook
As we all know, thousands of rice have been planted in India and rice has been mentioned
Also combined with vegetables and meat, the ancient predecessor of biryani from Persia
From the 5 th century BC, there was a discovery in Sangen literature. C.
Even a century ago, communities across India grew their own varieties of rice and ate them according to the needs of the season or dishes.
In the Green Revolution of the 1960 s, when machinery replaced Labor and
The yield of seeds has been promoted and agricultural production has increased significantly, but some hybrid rice varieties have taken over from hundreds of native varieties.
The edible Archives project aims to showcase the variety of rice varieties planted in India, focusing particularly on those who have disappeared almost from the country's eating environment or only grown in small communities.
Jayanthi Somasundaram said: "We have not recorded anything in India, so most of the old rice varieties have disappeared, and the knowledge of the experts about them has disappeared, "the collective source of his Earth Spirit and the sale of several varieties of organic heritage rice, including several of this project.
The edible file is officially opened in Gaozhi-
The Festival of the mugilis Biennale, from December.
March 29 in Kochi, southern India, is currently the fourth edition.
During the event, the chefs served two kinds of rice a day, as well as a variety of dishes such as vegetables, meat or seafood.
All of this is in what dashidal calls "home cooking (
Unlike traditional Indian dishes circulating in restaurants, especially outside India, such as butter chicken)
Use local vegetables such as chicken legs (
Spicy wood in vegetable form)and gourds. Writer-
Chef Priya Bala added that the idea not only showed all the splendor of the rice, but also saved knowledge about the cooking method and restored the lost recipe.
In order to make things more interesting, the chefs also carried out Fusion displays, such as putting a Korean marinated egg on the fragrant Tulaipanji rice from West Bengal (
The result is a hot combination)
There are also chicken slices, a Guatemala Mayan dish, served with white, sweet zucchini Atap Rice, also from India, to complement the strong smoky flavor of the meat.
"The most important thing is that the chefs also explain how pairing works to balance all tastes and aromas," said Somasundaram . ".
Within three months, the team cooks with nearly 40 rice varieties from all over India, many of which are unfamiliar to anyone outside the planting area --
Like Bahurupi in Odisha or Kattuyanam in Tamil Nadu.
The Rice of the day is described on a blackboard at the venue and on the social media page of the edible file.
From her own nostalgia, dashital said that most Indians have "we want to keep rice memories together ".
"In all the cooking and eating process, there is also
A day workshop called "rice and memory recipes" includes lectures, cooking presentations, memories, and even songs related to Rice.
Speaking of the latter, Barra pointed out that for many years Rice has found a place in Indian culture and literature, and from the Bangladesh ecstasy, she asked the Angel aunt to come and let the baby sleep in return, promise them delicious food
Including three kinds of rice
Pious songs from Tamil Nadu equate rice with prosperity.
In fact, Rice is a very important part of the ceremony in India.
From the ceremony when the baby was first fed solid food to ginger --
At the wedding, the infusion of yellow rice bathed in blessings and reached the final journey, where Rice was a gift to the lost soul.
Even the patient feeds Chinese characters or khichuri (
Loose rice porridge with or without lentils)
Comfortable food.
Dastidar has been trained in Italian, Japanese and Thai cuisine and learned how chefs in these countries focus on grains in their own micro-foods.
Before the idea of edible archives was formed, dashital was experimenting with rice varieties;
Think of mannipur black glutinous rice (
A grain with a starch content similar to that of Arborio)
Diva, a popular restaurant in New Delhi, has served as a deputy chef for many years.
With this experience, she traveled all over the country to purchase rice for edible files.
All of these are purchased directly from small farmers or through agricultural collectives and non-agricultural collectives.
Government organizations working with breeders.
The exploration phase includes input from experts such as doctors.
Debal Deb and organic farmer Syed Ghani Khan studied and planted 1,300 kinds of rice on his farm Basudha in Odisha, and he established a Rice Museum in Karnataka state with more than 850 varieties.
In addition to the record of creating cultural connotations and memories, the food Archive also shares the nutritional information of the rice of the day, trying to eliminate the myth that rice is just a "bad carbohydrate.
"The typical example is two varieties from Tamil Nadu where rice is a staple: Kattuyanam and Seeraga Samba, the former with low blood sugar index and the latter with diabetes, which is rich in selenium, it has strong fibers that can fight both colon and colon cancer.
Chefs from science articles and the Journal of Agriculture and the in-house magazine.
In the future, the edible file program will hold pop-
Events across the country and eventually abroad.
There are already a few Indian cities, and one will appear in Paris in June, focusing on food from seven northeastern states in India, which are still basically not
Explore tourism, culture and food.
Chefs say they mean "no matter where food and culture meet", keep the conversation going through conversations and lectures.
As Bala said, "We need to continue to celebrate a kind of food, which is a kind of food, comfort, nutrition and good luck.
Charukesi Ramadurai, a freelance journalist from India, writes about travel, food, art and culture for BBC Travel, The Guardian, Forbes and National Geographic TravelerIndia), among others.