Proceedings of the International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2024)

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Dal Pitha: Connecting Eastern Indian Flavour’s With Global Gastronomic Experience

Authors
Surjeet Kumar1, *, Ashish Ranjan2
1Assistant Professor, Department of Tourism & Hotel Management, Kurukshetra University, Kurukshetra, India
2Research Scholar, Department of Tourism & Hotel Management, Kurukshetra University, Kurukshetra, India
*Corresponding author. Email: surjeetkumar.kuk@gmail.com
Corresponding Author
Surjeet Kumar
Available Online 13 June 2024.
DOI
10.2991/978-94-6463-437-2_15How to use a DOI?
Keywords
Gastronomic Experiences; Dal Pitha; Eastern Indian cuisine
Abstract

This study examines the nutritional value of Dal Pitha to promote it beyond its local borders. This study seeks to understand the meal’s origins and cultural importance. This study also describes the preparation, technique, and nutrition of a lesser-known guilt-free snack. This study aimed to objectively examine three Dal Pitha features. The study aims to analyse the source and process of preparation; to create an approximated Nutrients Information Panel and the goal is to discover potential bioactive compounds to offer a succinct review of health benefits. The study used mixed methodologies. To comprehend the food, several interviews were done to learn the recipe. A rudimentary calorie counter was used for nutritional analysis to determine calorific value. The survey found that people of Eastern India value Dal Pitha culturally and it is part of their traditional inheritance. The combination of components and careful preparation give these steamed dumplings their unique taste, texture, and flavour. Dal Pitha may provide critical nutrients and health benefits as anti-inflammatory, antioxidant, anti-carcinogenic, and cardiovascular health. The calculated total energy was 153 calories, which is more nutritious. Additionally, these calories are clean. Scientific interventions for Dal Pitha production and packaging on a bigger scale are needed to meet expected demand and extend shelf life.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2024)
Series
Advances in Economics, Business and Management Research
Publication Date
13 June 2024
ISBN
978-94-6463-437-2
ISSN
2352-5428
DOI
10.2991/978-94-6463-437-2_15How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Surjeet Kumar
AU  - Ashish Ranjan
PY  - 2024
DA  - 2024/06/13
TI  - Dal Pitha: Connecting Eastern Indian Flavour’s With Global Gastronomic Experience
BT  - Proceedings of the International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2024)
PB  - Atlantis Press
SP  - 214
EP  - 228
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-437-2_15
DO  - 10.2991/978-94-6463-437-2_15
ID  - Kumar2024
ER  -