SACA, India's first school of ancient culinary arts to showcase NE cuisine

Guwahati, March 23, 2019:

The first-ever School of Ancient Culinary Arts (SACA) is coming up at Dehradun in Uttaranchal. The programme is designed for top chefs and food enthusiasts wanting an insight into ancient Indian cuisine right from the Vedic times.

Ashish Chopra, renowned culinary historian and television host known for his exploration of North Eastern food is also the Co-Founder of SACA.

Speaking exclusively to InsideNE, Ashish Chopra with glee in eyes said that this school of ancient culinary arts is first of its kind in the country and added that the school will be dedicated to showcasing the lost recipes and traditional cuisines of India.

[caption id="attachment_26152" align="alignnone" width="660"] School of Ancient Culinary Arts in Dehradun[/caption]

He said, “I was the author of one of the first cookbooks in Northeast and I have spent many years in Northeast and I know there are so much to showcase.”

He also takes pride after associating with the region as his wife belongs to Nagaland and feels that the food of Northeast has not been given exposure at the international level. “Every state has its own peculiarity. Every tribe has a distinct cuisine. These cuisines have not been showcased anywhere in the world except for a few famous ones. The Singpho, Motok, Moran, Mishing, Apatani and so many other tribes’ food has not been showcased anywhere. North East’s food is based on harmony with nature. There are a lot of green in it which is not only healthy but has tremendous medicinal value.”

Speaking about the project of the school, Ashish Chopra added, “Time has come to showcase these cuisines and we will be hand picking the chefs from villages. They will come to our school and be the real masters of teaching the master chefs. We will be also be enlightening our participants on the food history, the significance and the medicinal value that goes into making these dishes. I have a strong belief that once these top chefs attend our workshops, they will not only be our brand ambassadors and it’ll go a long way in promoting the regional cuisines globally.”