1,995 kgs ‘khichdi’ cooked in Shimla, records Guinness World Record
On Tuesday, a 1,995-kg ‘ khichdi ‘ recipe made with rice and lentils, cooked by the Himachal Pradesh Department of Tourism in collaboration with Durga Devi Behari Lal Charitable Trust, headquartered in Shimla, joined the Guinness World Records.
It was eaten with devotees at Tattapani, 55 km from the state capital, on the occasion of Makar Sankranti, the Hindu festival devoted to the deity of Surya.
Hundreds of devotees from Himachal Pradesh, braving the winter cold, took holy dips in the Satluj River warm water springs in Tattapani region of Mandi.
In this group, the earlier record weighed 918.8 kg. Chief Minister Jai Ram Thakur, who was also present at the event, commended the efforts of the Department of Tourism to prepare ‘ khichdi ‘ on such a huge scale.
Himachal Tourism also posted pictures of things being served and the certificate given by Guinness World Records to their official Instagram page.
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#तत्तापानीपर्यटनउत्सव हिमाचल प्रदेश पर्यटन विभाग की ओर से मकर संक्रांति पर #तत्तापानीपर्यटनउत्सव का आयोजन किया गया। इसमें 1995 किलो खिचड़ी का विश्व रिकॉर्ड बनाया गया जिसका प्रमाण पत्र माननीय मुख्यमंत्री श्री जयराम ठाकुर जी ने guinnessworldrecords के अधिकारियों से प्राप्त किया।
The region has developed as a major water sports attraction with the completion of the Koldam bridge, he added.
Later the chief minister had visited the prominent temples of Narsingh and Shani Dev and had a marriage ceremony there.
Director of Tourism Yunus Khan said that the utensil used to cook the ‘ khichdi ‘ was in a circle of 7×4 feet and this effort was intended to bring Tattapani on the world tourism map.
Guinness World Record ombudsman Rishi Nath declared that by cooking 1,995 kg of ‘ khichdi ‘ in one utensil, the Department of Tourism and Civil Aviation has set a world record.
Ramesh Sood, president of the Durga Devi Behari Lal Trust said 25 chefs cooked the ‘ khichdi ‘ in five hours. In the cooking, a total of 405 kg of rice, 190 kg of peas, 90 kg of ghee, 55 kg of spices and 1,100 litres of water were used.