Making Deshtawu - a Culinary Delicacy
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To make deshtawu, the ancient locals of Gais followed a meticulous process by squeezing grapes to extract the pulp, which was then kept in a large vessel for at least 24 hours. Thereafter, the pulp was transferred to a big pot, lit from below, and cooked for at least 12 hours. As the pulp thickened, ash was added to it. According to ancient scholars, the ash absorbed the bitterness of the pulp. Finally, the mixture became thick, resembling honey, and was then called deshtawu. Deshtawu could be eaten with butter or enjoyed on its own. Making deshtawu requires a lot of effort, and due to the lengthy process, people today do not have enough time to prepare it from grape pulp. This ancient culinary tradition, once [allowing the production of] a staple, now stands as a testament to the laborious but cherished food practices of the past.
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