Bikaneri bhujia

In this article, we will delve into the fascinating world of Bikaneri bhujia, exploring its multiple facets and its impact on different aspects of today's society. Bikaneri bhujia has been an object of study and interest for many years, both for its historical relevance and for its influence in the contemporary world. Throughout the next lines, we will analyze in depth the different aspects that make Bikaneri bhujia a topic of debate and reflection, as well as its relevance in different contexts and scenarios. From its impact on the economy to its influence on popular culture, Bikaneri bhujia has left a profound mark on people's lives, and it is essential to understand its importance in order to better understand the world around us.

For Indian fritters, see Bhajji.
Bikaneri bhujia
Shop selling Bikaneri bhujia
Alternative namesBhujia
CourseSnack
Place of originIndia
Region or stateBikaner, Rajasthan
Main ingredientsVigna aconitifolia, gram flour, groundnut oil
VariationsSev

Bikaneri bhujia, often simply called bhujia, is a crispy snack prepared by using Vigna aconitifolia, gram flour and spices, originating from Bikaner, a city in the western state of Rajasthan in India. It is light yellow in colour. Bhujia has become not just a characteristic product of Bikaner, but also a generic name.[1]

Bikaneri bhujia is a cottage industry in Bikaner, Rajasthan, and provides employment to around 2.5 million people in villages of the region, especially women. Recently, it has faced competition from multinational companies like Pepsico as well as Indian snack companies, which have used the name bhujia.[2][3] After struggling with numerous copycats over the years, in September 2010, the Indian Patent Office confirmed the geographical indication rights and a patent was issued for the brand name Bikaneri bhujia to local manufacturers of Bikaner.[4][5][6]

History

In 1877, during the reign of Maharaja Shri Dungar Singh, the first batch of bhujia was produced in the princely state of Bikaner.[7]

Preparation

Bikaneri bhujia in West Bengal

A dough of moth bean, garbanzo bean, gram flour and spices including powdered cellulose, salt, red chilli, black pepper, cardamom, cloves, etc. is made into the snack by pressing it through a sieve and deep frying in vegetable oil.[8]

Geographical Indication protection

In October 2008, Bikaneri bhujia was granted Geographical Indication protection.[9][10] A registered GI tag ensures only authorized users are allowed to use the product name.

See also

References

  1. ^ "Camel country: Known for its sand dunes and bhujia, Bikaner". The Tribune. 18 January 2009.
  2. ^ "The whole world's bhujia". indiatogether.org. 26 July 2005. Archived from the original on 9 May 2006. Retrieved 5 March 2011.
  3. ^ "India: TNCs muscling into cottage industry sectors". TWN (Third World Network). 11 January 1996. Archived from the original on 27 September 2011.
  4. ^ "A copyright for Bikaneri bhujia, Hyderbadi haleem". Indian Express. 14 September 2010.
  5. ^ "Registered Geographical Indications (GI)" (PDF). Geographical Indication Registry (India). Archived from the original (PDF) on 4 February 2011. Retrieved 5 March 2011.
  6. ^ "Patent shield soon from copycat GI Joes". Economic Times. 24 February 2007.
  7. ^ Daftuar, Swati (29 September 2012). "In search of Bikaneri Bhujia". The Hindu.
  8. ^ "Bikaneri Bhujia Glossary |Health Benefits, Nutritional Information + Recipes with Bikaneri Bhujia | Tarladalal.com". www.tarladalal.com. Retrieved 19 December 2023.
  9. ^ A copyright for Bikaneri bhujia, The list has grown from 120 to 132, adding Bikaneri bhujia from Rajasthan.
  10. ^ "Details | Geographical Indications | Intellectual Property India". ipindiaservices.gov.in. Retrieved 24 May 2021.