Abstract: Tibetan food culture is unique of its kind with its exotic recipes. Tibetans of Kashmir have kept their food habits alive even after decades of settlement in Srinagar. Food culture refers to the food practices and consumption of food. Food culture is associated with our childhood and good memories and it ties us to our families (Qadri, 2014). The study was carried out on “Food Culture of Tibetans residing in Srinagar city (Jammu and Kashmir). A well-structured interview schedule was used to collect necessary details on various aspects related to food culture. One woman from each family was interviewed to gather information on various aspects as she could be the best source to know in detail about the food culture. Data was collected from three areas of Srinagar namely Eidgah (Gulshan Mohalla), Hawal (Sangeendarwaza of Mukhdoom Sahib), Habak (Mughal lane). Forty four families were included in the study in which children were 105, adults 109 and 35 were old age people. It was seen that, 48% of Tibetan were from Hawal, 34% from Habak and 18.18% from Eidgah. As evident, moist heat methods that is boiling (88.6%) steaming (86.3%) frying and simmering (72.7%) were used to prepare meal. 43.1% were non-vegetarians, 56% were both vegetarian and non-vegetarian and none was only vegetarian. 86.3% consumed rotis/breads at breakfast and evening with their authentic butter tea. Black channa is taken as a whole in breakfast mostly. Black channa (56.8%), milk (91%) and butter (68.1%) were also consumed in breakfast. At lunch, rice was taken with any curry or in the form of vegetable fried rice, pea pulao (93.5%) and soya bean pulao (80%) by all subjects. Tibetans consumed locally grown vegetables and fruits. Pulses are included in diet by majority of Tibetans such as peas, rajmah, black channa and soyabean. Non- vegetarian items such as chicken, meat, are also used in making chilli chicken, thukpa, momos and others. Fats were consumed in the form of ghee (11.3%), butter (68.1%) and refined oil (70%) and was consumed mostly by all subjects. Milk (90.9%) is taken as whole or is used in making tea. Dairy products included in diet are paneer (93.1%) and curd (95.4%), they are cooked with vegetables in making various Tibetan recipes. 45.45%) of Tibetans preferred chicken/mutton soup made with noodles and 54.5% preferred vegetable soup. Moreover, Tibetans also consumed butter tea, regular sweet tea and coffee. Food habits are gradually developed from infancy through childhood by different types of individuals and through collective experience. Thus individual’s food habits are merely the symbols of these influences and experiences.
Keywords: Tibetan, food culture, butter tea, beverages, Srinagar.
Title: Food Culture of Tibetans residing in Srinagar city (Jammu and Kashmir)
Author: Nayera Masoodi
International Journal of Interdisciplinary Research and Innovations
ISSN 2348-1218 (print), ISSN 2348-1226 (online)
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