વિસરાતી વાનગીઓનો 'રસથાળ', ભાવનગરની મહિલા ડાયટેશિયને ભૂલાતી 125 વાનગીના પુસ્તકનું કર્યુ વિમોચન

ETVBHARAT

જૂના જમાનામાં વડીલો પોષણયુક્ત ખોરાક જમતા તે વિસરાતી વાનગીઓનું ભાવનગરના મહિલા ડાયટેશિયન ડો. સલોની ચૌહાણે વિસરાતી 125 જેટલી વાનગીઓના પુસ્તકનું વિમોચન કર્યુ હતું

Transcript

00:00This book is not mine alone, this book is a co-authored book in which the person through whom I have received the recipe,

00:09the same person's name and the same person's photo has been included in the recipe.

00:14The reason for that was that I wanted to give the privilege to the housewife who works hard,

00:22and she should also be with me in my book.

00:25So, whether I wrote this book or not, but I can say that I composed this book.

00:32And at the same time, all the libraries and universities in Gujarat that I had dreamt of delivering,

00:39it is not in my hands alone.

00:41I got it from Brijeshwari Ben, our Mr. Kovri from Bhavnagar, Nishithbhai Mehta from Microshine,

00:48Dr. Chauhan from the Dental and Implant Clinic, who is my husband.

00:53After that, Amarjyoti Gohil, who is the owner of Amarjyoti School,

01:00and Jeetu Bhai Kamdar, who is the CEO,

01:04Ramesh Bhai from Madhuselika,

01:08and Mukesh Bhai Jodhwani, who is the owner of Titan.

01:14So, we have received support from all of them,

01:18whether it is a small or a big book, or a flower necklace.

01:24And with the support of all of us, we are trying to deliver these books to libraries and universities.

01:34There were a lot of books that I didn't even know about.

01:39I came to know about Jadar, Bharat,

01:44Dang Vistar, Vaas No Saag, Faang No Saag, Karamda No Bhaji, Chana No Bhaji No Kadhi,

01:52Fajeto, Ghes, Kodra No Ghes, Chokha No Ghes,

01:57Bolo, which is a recipe from the Bhavnagar district of Saurashtra,

02:04and which has been mentioned in the book Javarchan Meghani.

02:10So, there are a lot of old recipes.

02:14And even Kansar and Lapsi.

02:17The difference between these two things,

02:20you may ask, Kansar and Lapsi are similar,

02:23but actually, Kansar and Lapsi are two different things.

02:26Kansar and Lapsi are both raw and cooked,

02:31and they are different from each other.

02:34And why are they different?

02:36I have tried to explain that in this book.

02:39And I have put in front of almost every recipe,

02:42if there is any history related to that recipe,

02:45how is its nutrition,

02:47in which situation, in which season,

02:50it is better to use this Vangi,

02:52I have tried to explain that as well.

02:55So, I will tell everyone,

02:58this book was launched yesterday,

03:01its pre-launch was done by Khadiyakhorak,

03:04which is a very big exhibition of Gandhinagar, Himachal Bhai Mehta, Khadiyakhorak.

03:08At that time, we pre-launched it from Dhamdhum.

03:11Yesterday, we also launched it from Dhamdhum.

03:14And for about 1-2 months,

03:16all these books will go to different libraries and universities in Gujarat.

03:21After that, it is requested that everyone should take advantage of it,

03:24and this book should reach everyone.

03:26So, this is what I wanted to say.

Category

Transcript

Be the first to comment

Recommended