Made with raw full fat milk, Kalari is our Indian version of Mozzarella cheese. This culinary dairy product is indigenous to Udhampur and popular in the district along with Jammu. While this is there, it is on the cusp of speeding wings in other parts of the country as the product has got GI (Geographical indicator) Tag.
While speaking to Indian Masterminds DC Udhampur Ms. Saloni Rai said, ”GI tag indicates the origin and special qualities of any product that comes with that.
Now that Kalari got GI tag, we are hopeful that in future it will continue to be the identity of the district.” When asked about the role of administration in getting the GI tag she said that application was pursued by a local. However, later it was supported by the Union Territory administration.
“It is quite happy news as such a unique product has been branded. This wouldn’t have beene possible without the help of locals and top leadership”, said the collector.
ROLE OF SELF HELP GROUPS
Kalari cheese is a perishable item. It can only be stored at sub zero temperatures that too for a very dirty period. That’s why, even though it is popular in Jammu & Udhampur, the rest of the country is not aware about it.
Currently more than thousand people are involved in making and selling of this product. The collector said that they are going to encourage more and more people to get involved in the business of Kalari. They are also promoting Kalari among the self-help groups who can sell to other areas also. Besides this, the local branding of the product has already started. District administration is taking to the social media to increase awareness about this product.
The product will be given more identity and recognition in the coming festivals & fares. “Lot of brading has started locally also. There are many cafes which promote Kalari like ‘Kalari Factory’, ‘I Love Kalari’. Now, our focus is to provide it more national recognition”, said the collector.
HOW IS KALARI PREPARED
This food snack is made from raw milk separated by using soured milk. Then the solid part is turned in small flat pancake shape and dried in the sun. This process makes it dry from outside and yet moisture is retained on the inside. It is served after adding a little bit of salt and dry roasting in a flat pan using the fat container inside the cheese. It is mainly made and consumed in the Ramnagar sub-division of Udhampur. Usually, the cheese is eaten with chutney like chaat but sometimes, it is served with Kulcha too.
Ms. Rai believes that Kalari will give the name & recognition to Udhampur which it lacked till now.
