Tanveer Hussain
Budgam, 10 Dec: Syed Ali Memorial College of Nursing and Medical Sciences, Beerwah, successfully organized a Food Exhibition Stall Program to enhance community health awareness, equip students with practical life-saving skills, and promote traditional Kashmiri cuisine. The program aimed to familiarize students with essential life-support techniques, emergency response practices, and the importance of timely medical intervention in critical situations.
Special stalls featuring Kashmir Saffron Kehwa, Namka Tea, Kashmiri Kawa, and other traditional dishes were set up to highlight healthy eating habits and the rich culinary heritage of the Valley.
The program was conducted under the supervision of qualified medical professionals, nursing students, and trained health educators. An interactive awareness stall was established on the college campus, where students from different classes actively participated. They received practical training in first aid, respiratory support, and safe extubation practices, all crucial during emergencies.
Addressing the gathering, the organizers emphasized the importance of introducing health literacy from an early age to build an informed and responsible society. They also stressed the need for regular workshops on first aid, mental health, hygiene, safety awareness, and emergency response in schools and colleges.
Alongside the nursing students’ demonstrations, the event celebrated Kashmir’s traditional culinary culture. Multiple food stalls displayed specialty vegetable dishes, six mushroom preparations, and twenty-two types of Kashmiri cutlets, many of which are rarely prepared today. These traditional delicacies attracted widespread attention from students, teachers, and visitors.
The organizers noted that showcasing these dishes helps revive traditional Kashmiri cuisine and encourages students to choose healthy local foods over junk food. These dishes are an integral part of Kashmir’s cultural identity and must be preserved for future generations.
Student participant Saima Manzoor said she was previously unaware of many of these traditional dishes. “Through this display, we realized the richness and diversity of Kashmiri cuisine. We need to know, value, and preserve it,” she added.
Students and teachers also showed keen interest in learning about the ingredients, recipes, and cultural significance of the dishes. The festival not only promoted healthy eating habits but also provided a valuable platform for preserving and popularizing local foods.
The event concluded with a formal vote of thanks from the college administration. Students, teachers, parents, and local residents praised the initiative as a meaningful step toward promoting health awareness and reviving Kashmiri cultural heritage in Beerwah.
