A watering hole for aficionados of local drinks started pouring out glasses on Friday.
Bidding adieu to fizzy colas, the National Institute of Folk and Traditional Heritage (Lok Virsa) has invited people to its Sherbet Point. The point is likely to become “the” place to enjoy a variety of sherbets and drinks.
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According to a statement, it will be serving local delights like red sherbet, satuu ka sherbet, gur wali chahay, sherbet-e-sandal, sherbet-e-bazoori, kahwah, Kashmiri chai and a lot more.
Lok Virsa Executive Director Dr Fouzia Saeed said that work was in full swing on remodelling of the heritage museum to facilitate the visitors with more better and traditional way. “Enduring the tradition of promoting our cultural heritage, Lok Virsa planned to serve traditional foods and beverages for the public to get them familiar with traditional beverages,” ED Lok Virsa expressed.
She further said that this project was conceptualised and taken forward with an aim to promote and encourage local traditions. “Hopefully visitors will enjoy this corner and get connected with their rich cultural background so it’ll be easily transformed to next generation,” she added.
Dr Saeed said that reconstruction of CD bookshop and Lok Khaba – serving traditional foods- was also underway which would be completed soon and reopen for the public.
She said that renovated bookshop would provide an opportunity to the visitors to buy the videos and CDs of folk music, documentaries of their choice.
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“Energy drinks and soft drinks are popular with the younger generation but traditional drinks, especially those which include milk, are healthier,” said Waqas Haider, one of the visitors.
A tourist, Muhammad Imran, said that all the drinks introduced at Lok Virsa Sherbet Point are perfect for both season summers as well as winters. He is of the view that people like to substitute meals with these drinks in all seasons like red sherbet with chilled milk in summer and Kashmiri chai or kahwah in winters.
Published in The Express Tribune, October 7th, 2017.
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