New Delhi [India]May 23 (ANI): It was almost three decades ago when India heard artisan handcrafted steps of ‘preserving fruits’ 100% naturally preserved.
An Englishwoman married to an Indian from Bhuira, a small village in Himachal Pradesh, began on a very small scale with multi-fruit and bitter marmalade and preserved with luscious fruit pieces that added synthetic colours, flavors and Avoided preservatives. But the tastes of the people were not used to the natural taste of these products. They were accustomed to richly colored (artificially) and temptingly sweet mixed fruit jams. Even the single fruit jam Strawberry, Mango was enhanced with added (synthetic) flavourings.
It was around the same time that Karen Anand started her own venture of gourmet food items near Pune. The kitchens of both Bhuira and Karen attracted a small but discerning clientele. Caron caters to the top tier of first class passengers on international airlines and super deluxe hotels. Bhuira carved a niche for itself by introducing new flavor blends and attracting upwardly dynamic Indians who had gotten a taste of homemade preserves and were concerned about the added sugar in mass-produced jams.
The words preserve and preserve are used to distinguish them from mill jams obtained during the 1990s. Tata came up with an interesting Strawberry Preserve but it failed to make a mark. Another decade later, Welcome Group Hotels rose to prominence with a line of patronage and patronage from ITC, which was branded as a far superior product than the usual jam.
All this happened as brands battled in the market and popular Indian labels switched hands and MNCs outpaced smaller competitors. Several factors combined provide a powerful thrust for artistic fruit preserves. Sustainability became a buzzword. ‘Farm to fork’ was another phrase that captured the popular imagination. Small once again became beautiful and conscientious citizens were inspired to support village level enterprises that generated livelihood at the grassroots level. Dr Paul founded Umang, a women’s cooperative near Ranikhet and trained local women to make high quality jams, jellies and pickles from locally procured fruits. These were sold under the label Kumaoni.
Inspired by these pioneers, a group of youth weary of corporate life founded Him Nectar Foods in Bageshwar in 2015 and gradually moved to Pilkholi village near Ranikhet. Sushma Nambiar and Jatin Khetrapal gratefully remember the advice and assistance given to them by Bhuira when Snow Nectar was experiencing the pain of birth. Finally, a small factory cum training unit was established at Kalika amid a cluster of fruit trees. Another corporate dropout who founded Himjoli, an NGO, put his faith in the new 100% natural product.
The region is famous for its apricots, plums and pears and there was a time when apples were abundant in Chaubatia Gardens.
Luscious Alexander pears, dark purple Sentosa plums and several varieties of apricots—Morpankh, Badami and Gola—are sourced locally. This is the philosophy after Bhuira and Karen’s kitchen. Upgrade the skills of local villagers, empower women and offer a product that matches global quality.
There are many chefs who use these natural preserves in innovative recipes. CauldronSisters in Jaipur delight their guests with Alphonso fondant made from Alphonso Preserve.
The pairing of Ratika and Richa prepare natural fruit preserves (strawberry, bael, phalsa, jamun) to liven up cakes and other sweets.
Nishant Choubey loves working with natural homemade handcrafts handcrafted in small batches at Fruit Preserve. He firmly believes that marmalade and jam can be an accompaniment to buttered toasts, the use of preserves restricted only by the chef’s imagination. He’s used chunky apricots preserves to sweeten apricot at Michelin-plated Indus in Bangkok and worked the magic of jamun preserves in smoothies fortified with oats.
Many people hold the misconception that handcrafted preservation is an excessive and ineffective wastage. Nothing could be farther from the truth. The top of the line products are available in the range of Rs. 275- 375 for 330 g jar. All you need is a tiny drop—a spoonful of it—to taste the nectar!
Ripple effects are clearly visible. This is an idea whose time has come. From the hinterland of the Himalayas to the Sahyadris and Nilgiris, Ranikhet, Pune and Bangalore are recording a steady increase in the priority of conservation of the fruits of artisans. Threading labels have been carefully given to the post-2000 generation—the ‘nature-like’ flavor is losing ground. Who needs chemical preservatives if you can keep the small jar in the fridge after opening?
Some exotic flavors are also available in sampler baskets in mini jars. Like the resurgence of other handicrafts, this trend is most likely to stay with us.
Disclaimer: The views expressed in the above article are those of the author and not the views of ANI. (ANI)
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