HUBBALLI: The lockdown has provided working women in Hubballi not only a chance to unwind but also allowed many of them to dip into traditional cookbooks, and busying themselves with preparing traditional dry items, which they hope to save for a rainy day. Among the delicacies that the women of North Karnataka have been sweating over include papads and pickles.
Asma Koppal, a lecturer at Adarsh PU Science College, said that fryums (sandige) and papads were an inevitable part of a feast. “But owing to my busy schedule, particularly in the summer when I was held up with evaluation, I could not take the time to make them myself. I often bought them at stores. This year, I managed to prepare them myself,” she said.
Shweta Veeresh Sharma, an entrepreneur, said that dishes such as chakkalli, karchikai, et al, the traditional knickknacks of India, she often purchased at stores. “This year, with the help of my mother-in-law, I made three types of chakkali, and my son is only too happy to taste the pickles I have made,” said Shweta.
Shruti Budihal, who works at a garment factory, has been busy preparing soute beeja and gouli with the help of her mother-in-law.
Roopa Kanavi, a clerk at a private school, said that she and her neighbours had been keen on preparing vermicelli by themselves. “It is a task that needs at least four to five people. So we realised that it would not be possible to maintain social distancing while preparing it, so we decided to make fryums with rice flour and sabudhana during the lockdown,” Roopa added.
However, many small-scale entrepreneurs engaged in the manufacture and sale of traditional food items are growing worried with this trend. “Families wherein both the husband and wife and working. It is likely that we may not register great sales this year with women preparing many such dishes at home themselves,” said an entrepreneur based in Unkal in Hubballi.
Asma Koppal, a lecturer at Adarsh PU Science College, said that fryums (sandige) and papads were an inevitable part of a feast. “But owing to my busy schedule, particularly in the summer when I was held up with evaluation, I could not take the time to make them myself. I often bought them at stores. This year, I managed to prepare them myself,” she said.
Shweta Veeresh Sharma, an entrepreneur, said that dishes such as chakkalli, karchikai, et al, the traditional knickknacks of India, she often purchased at stores. “This year, with the help of my mother-in-law, I made three types of chakkali, and my son is only too happy to taste the pickles I have made,” said Shweta.
Shruti Budihal, who works at a garment factory, has been busy preparing soute beeja and gouli with the help of her mother-in-law.
Roopa Kanavi, a clerk at a private school, said that she and her neighbours had been keen on preparing vermicelli by themselves. “It is a task that needs at least four to five people. So we realised that it would not be possible to maintain social distancing while preparing it, so we decided to make fryums with rice flour and sabudhana during the lockdown,” Roopa added.
However, many small-scale entrepreneurs engaged in the manufacture and sale of traditional food items are growing worried with this trend. “Families wherein both the husband and wife and working. It is likely that we may not register great sales this year with women preparing many such dishes at home themselves,” said an entrepreneur based in Unkal in Hubballi.
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