शिमला कार्निवल में इन दिनों किंब चाट के स्टॉल पर पर्यटकों की भीड़ उमड़ रही है. ये चाट स्वाद और सेहत दोनों से भरपूर है.
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00:00Today, we will tell you about the nutritious fruit of Himachal Pradesh.
00:04If you ask a Himachali about it, he will definitely know about Kimbh.
00:17If you want to eat Kimbh, then come to Chimbala.
00:20Mr. Dharmendra is making it himself. Come.
00:24You must have heard about the Himachal Dham and Siddu.
00:28Today, we will tell you about the nutritious fruit of Himachal Pradesh.
00:32People from other states may not know about it.
00:35If you ask a Himachali about it, he will definitely know about Kimbh.
00:42The size of Kimbh is bigger than an orange.
00:47Its specialty is that you will get it only in Himachal Pradesh.
00:53We will tell you about its benefits and how it is made.
00:57We will talk to the person who has set up this stall.
01:01What is your name?
01:02My name is Dharmendra Thakur. I am from Jaisikunna.
01:05Today, I am making people eat Kimbh Chaat at Chimbala Ridge.
01:08They are liking it a lot.
01:10Mr. Dharmendra, on one hand, it is the season of winters and on the other hand,
01:13the sourness of Kimbh.
01:15So, in a way, Kimbh Chaat is like gold.
01:17Absolutely.
01:19You get a lot of response in Kimbh.
01:21You should eat it in the sun.
01:22It is full of vitamin C.
01:24This is our citrus fruit.
01:25I will tell you how to make it.
01:27First, we will add black pepper.
01:29After black pepper, we will add black salt.
01:34After black salt, we will add tata salt.
01:40After tata salt, we will add sugar.
01:46Yes, sugar.
01:49After sugar, we will add green chili.
01:59Is this green chili chutney?
02:00Yes, it is green chili chutney.
02:02So, this green chili chutney completes Kimbh?
02:04Yes, it is green chili chutney.
02:06We will add more spices.
02:08And this is mint chutney.
02:12Now, we will let it melt for maximum 10 minutes.
02:17We will let it melt for maximum 10 minutes.
02:20What is it called in your Unna?
02:22In Unna, it is called Kimbh.
02:24In Kangra, it is called Durunj.
02:26In Shimla, it is called Sholing.
02:28In Erci, it is called Dupni.
02:30In common language, it is also called Galgal Khatta.
02:32Galgal Khatta is like this.
02:34It is like this.
02:36It is like this.
02:38It is like this.
02:40It is like this.
02:42It is like this.
02:44People say that having it in winter,
02:46reduces cold and cough.
02:48People also say that having it sour
02:50reduces cold and throat.
02:52I am 100% sure.
02:54Doctors also say that
02:56it is also good to reduce blood pressure.
02:58It is also good for blood pressure.
03:00So, it is used in lower Himachal.
03:02So, it is used in lower Himachal.
03:04Yes, it is also used in upper Himachal.
03:06It is also used in lower Himachal.
03:10So, what is the temperature of this fruit?
03:12What is the temperature there?
03:14The temperature of District Unna goes up to 45 degrees.
03:18The tree can survive up to 45 degrees.
03:22So when you break it from the tree, for how many days does it not get spoiled?
03:28For how many days can you use it?
03:30In winters, you can use it for 15 days.
03:32For 15 days, nothing will happen to it.
03:34After 15 days, it starts to get a little soft.
03:38It doesn't get spoiled.
03:39After that, you can add its pickle.
03:41After 15 days, you can add its pickle.
03:44And as you are making it now, do you make it and give it to people or do you make it and keep it?
03:49Madam, we sell it for Rs. 50 per kg.
03:53And we make it and give it to people.
03:55As you have made it and kept it, for how long can you keep it?
03:58Because it is said that...
03:59We can keep it for 20 minutes.
04:01After 20 minutes, it becomes bitter.
04:03Some people come here and say that they find it tasty.
04:07Pack it and give it to them.
04:08Yes, yes.
04:09We don't pack it and give it to them.
04:11We pack it and give it to people for 20 minutes to 30 minutes.
04:15We don't give it to others.
04:16Otherwise, their money will be wasted.
04:19They won't be able to eat it.
04:21It will become bitter.
04:22Yes, it is made fresh.
04:24It is eaten fresh.
04:25So, on one hand, there is a Shimla Winter Carnival going on here.
04:29On the other hand, people are really liking this camp.
04:31So, those who are coming for the first time, there are a lot of people here.
04:34We will also talk to them.
04:35So, what are their reviews?
04:37They are very nice.
04:38They find it tasty.
04:39Some people don't like it because it is sour.
04:42But 95% of the people say that they like it.
04:47It looks amazing.
04:49So, it will taste good.
04:51Some people have come here.
04:52We are also talking to them.
04:54Where are you from?
04:56Where have you come from?
04:57We have come from Durgapur.
04:58We have come from Durgapur.
04:59Where is Durgapur?
05:00West Bengal.
05:01West Bengal.
05:03So, have you come to Shimla for the first time?
05:04Yes, we have come to Shimla for the first time.
05:07Okay, you have come from Panipat.
05:08Okay.
05:09So, are you trying this camp for the first time?
05:11We try it for the first time.
05:13Do you know that this is a specialty of Himachal?
05:15No, we don't know.
05:16We have seen it for the first time.
05:17We eat it for the first time.
05:18We taste it and see.
05:21So, there are more people here.
05:22They have come from Panipat, Haryana.
05:26So, have you come to Shimla for the first time?
05:28Yes, ma'am.
05:29We have come to Shimla for the first time.
05:30So, you have set up a camp stall here.
05:31Have you tried it?
05:32No, we haven't tried it yet.
05:33But we have tasted the golgappa here.
05:36So, this is also a specialty of Himachal.
05:40You will get this fruit only in Himachal Pradesh.
05:42So, would you like to try it?
05:44I think so.
05:46Okay.
05:47There are more people here.
05:48Where are you from?
05:49We are also from Haryana.
05:53So, you have come to Shimla for the first time.
05:54Yes, ma'am.
05:55So, how do you like Shimla?
05:56We like it very much.
06:00So, have you tried this?
06:01No, we have just come here.
06:05So, do try this.
06:06It is a speciality of Himachal.
06:16I won't drink water for 20 minutes.
06:20So, he is telling that you won't drink water for 20 minutes.
06:23Yes.
06:24So, you have told that you won't drink water for 20 minutes.
06:26What is the logic behind this?
06:27The logic behind this is that jatharagni.
06:31Jatharagni increases the temperature.
06:33If you drink water on top of tea instead of something hot,
06:36then the side effect will be on that.
06:39So, after eating this, you can taste sugar and jaggery.
06:42Only if it is spicy.
06:43Otherwise, the taste will be bad.
06:45So, you can see that it is sour on one side,
06:47and they have kept sugar and jaggery here.
06:51If someone feels spicy,
06:52then it is better not to drink water for 20 minutes.
06:55Avoid drinking water for 20 minutes.
06:57There is not much time.
06:59So, will you say in your Pahadi language,
07:02How will you say it in your language?
07:12So, Mr. Dharmendra's stall is here.
07:14Mr. Dharmendra, we would like to taste your kem.
07:17Because it looks very delicious.
07:20If you feel like eating kem,
07:22then what are you waiting for?
07:23Don't delay.
07:24Enjoy the winter carnival.
07:26And on one side, eat this kem.
07:29So, you can see this.
07:31This kem is also used.
07:34When we make kem at home,
07:36then we use charcoal and mustard oil.
07:40But in Shimla, it is not allowed to use charcoal.
07:43That's why it is made without charcoal.
07:45So, the taste of kem is made with charcoal.
07:47There is a little difference.
07:49It is very good to eat.
07:51It is eaten only in winter.
07:53Eat in the sun and come to Shimla.
07:55Enjoy kem in the sun.
07:57Thank you, madam.
07:58We try this too.
08:01Let's try Mr. Dharmendra's kem.
08:09It is very good.
08:10Very tasty.
08:11And you told us that
08:14it is very good for health.
08:16Yes, yes.
08:17It reduces the thickness of our blood.
08:21It prevents cold, cough and cold in the sun.
08:24When children were sick,
08:26they used to eat spicy kem.
08:29And they used to give blankets in the sun.
08:32It reduces the sweat in the paracetamol.
08:36And the child gets well.
08:40This is very beneficial.
08:41Yes.
08:43It is very rich in vitamin C.
08:45Eat it in winter.
08:48If it is hot, then eat it at home.
08:52More people have come here to taste.
08:54What is your name?
08:55My name is Keshav Thakur.
08:56Where are you from?
08:57I make kem at home every day.
08:58Where are you from in Himachal Pradesh?
09:00I am from Karsog.
09:02What is it called in Karsog?
09:04We call it Khatta.
09:07Khatta.
09:08Is it normal Khatta?
09:10No, it is normal.
09:13More people have come here.
09:14You can see that they also want to try.
09:17This is Himachal kem.
09:19The most special thing about it is that
09:21you will get it only in Himachal Pradesh.
09:24And you can eat it like this
09:26without making it sour.
09:28You can also eat it as a fruit.
09:30It is sour.
09:32We eat the outer skin.
09:35We eat the outer skin.
09:37What is the use of eating it?
09:38First we peel it.
09:40Then we eat the inside.
09:41It is sweet.
09:44It is fresh.
09:45It is like this.
09:47It is fresh.
09:50This is sweet.
09:52This is the outer skin.
09:53This will be sweet.
09:54The inner skin will be sour.
09:59This will be sour.
10:00And the outer skin will be sweet.
10:04Here we use jaggery and sugar.
10:06If it was spicy, we used to eat it by licking it.
10:11The process is like this.
10:12If it is spicy or sour,
10:15we eat it by licking it.
10:16It is sweet on the outside and sour on the inside.
10:19It is very good.
10:20You can see that people are coming to Himachal Pradesh
10:23to try this nutritious fruit.
10:25You can eat it like this
10:27or you can eat it as a chaat.
10:29The special thing about it is that
10:30you will get it only in Himachal Pradesh.
10:32And the benefit of it is that
10:33it counts in citrus fruit.
10:35It is in vitamin C.
10:36If someone's blood is thick,
10:38it also makes the blood thin.
10:39Winter Carnival is going on.
10:41People are loving this Kemp.
10:44With Lucky Verma,
10:45Shreya Sharma, ITV Bharat, Himachal Pradesh.