Pastoral Food and Workshops

Pastoral Food and Workshops

Food is one of the most visible and accessible elements of any culture. Cuisines and food habits are a result of the interplay between dietary requirements and availability of resources. The food plate of the Maldhari consists of simple, wholesome food made on make-shift stoves using coarse cereals, and a plentiful supply of milk and milk-derived products, viz., chaas, ghee, etc. The Fakirani Jats in fact survive only on camel milk when they are away in the mangrove forests with their Kharai camels for several days at a stretch.
Pastoral Food Store
The Pastoral Food Store offers the traditional Maldhari thali at lunch and dinner time, and the Banni Mawa, a popular dessert item from Kutch, will be available throughout the day. Or take away the sumptuous camel cheese sandwiches, and cheese-cakes at the food bar, which will also serve hot beverages such as tea and coffee, and hot chocolate with camel milk.

Camel Milk
Camel milk is highly nutritious and much sought after in the regions where it is available. With a taste slightly different from that of cow or buffalo milk, camel milk makes uniquely delicious cheese.
Camel milk is a secondary source of income for camel breeders in Gujarat and Rajasthan, where the value and numbers of camel have declined significantly with increasing mechanization and a drop in their utility for draught purposes.
Camel is the only livestock species which was originally domesticated for milk; it is the only drylands animal which can produce up to 40 liters per day under ordinary grazing conditions, and the most efficient in milk production on per unit feed consumption basis, producing a liter of milk for every 1.9 kg of dry matter feed, as against cows which require 9.1 kg in similar conditions.

Say Camel CHEESE

anne
Join Anne Bruntse, a cheese maker based in Kenya, for a day long journey into the world of cheese-making with camel milk; at the end of the day, take home with you a load of camel cheese, and newfound insights into a relatively rare ingredient!
Anne Bruntse is a Danish/Kenyan agronomist specialized in organic farming, including dairying and camel cheese-making. She has run a dairy on her farm in Kenya for more than 20 years and worked as a consultant for a variety of government programmes and non-government organisations, including Biovision Foundation for Ecological Development.
In this workshop, each participant will learn to make a halloumi style cheese from camel milk. Camel milk has a different composition than that of cow or buffalo milk, and as such requires a special type of rennet and some extra steps. Anne will walk participants through the process, explaining the differences between camel milk and other milks along the way.

Fees: INR 3,000 per participant (register here)
Dates: 4th, 6th and 8th December, 2016
Time: 11:00 a.m. to 5:00 p.m.
Venue: IGNCA
For more information, contact aarati.khamir@gmail.com

Register here