Chef Nand Lal Calls for Global Recognition of the Himalayan Superfood
Preneeta Sharma
In an era where the world is embracing healthy, sustainable, and gluten-free foods, renowned Himachali chef and Guinness World Record holder Chef Nand Lal believes that one of India’s finest traditional foods has long deserved the global spotlight –Chilta, the humble buckwheat pancake of Himachal Pradesh.
“Chilta is not merely a recipe; it is a reflection of our civilisation, our mountains, and our way of life,” says Chef Nand Lal. “Every household in the higher Himalayan regions has cherished this dish for generations. It represents the wisdom of our ancestors, who understood the importance of nutrition, sustainability, and seasonal eating centuries before these became global trends.”
Prepared from naturally fermented Fafra (Himalayan buckwheat), Chilta is rich in fibre, iron, magnesium, antioxidants, and plant-based protein while being naturally gluten-free.
According to Chef Nand Lal, this ancient grain has nourished mountain communities for centuries, enabling them to thrive in the challenging Himalayan climate.
“Today, people across the world are searching for superfoods,” he says. “For Himachal, Fafra has always been our super grain. Chilta is living proof that traditional foods are often the healthiest foods.”
Chef Nand Lal believes that the beauty of Chilta lies not only in its nutritional value but also in its simplicity. Prepared on a hot griddle and served with traditional Chukh, mint chutney, homemade pickles, or a spoonful of desi ghee, every serving captures the authentic flavours of the Himalayas.
“Each bite tells the story of our villages, our farmers, and our rich culinary traditions. It is impossible to separate Chilta from the culture of Himachal because it has been a part of our festivals, family gatherings, and everyday life for generations.”
He stresses that preserving indigenous recipes is as important as protecting monuments and languages.
“Our traditional dishes are edible heritage. If we fail to promote them, future generations may know global cuisines but forget the flavours that define their own identity. Chilta deserves recognition not just as a local delicacy but as one of India’s finest examples of sustainable mountain cuisine.”
Chef Nand Lal also advocates for the wider cultivation and promotion of Himalayan buckwheat, saying it can improve farmers’ livelihoods while preserving biodiversity and traditional agricultural practices.
“My dream is to see Chilta featured in luxury hotels, culinary schools, international food festivals, and global restaurant menus. When visitors come to Himachal, they should not leave without experiencing the authentic taste of Chilta. It is our responsibility to take this remarkable dish from our mountain kitchens to the world stage.”
For Chef Nand Lal, Chilta is more than food—it is a symbol of resilience, tradition, health, and pride.
“The future of food lies in respecting the wisdom of the past. Chilta is not an old recipe; it is the future of healthy Himalayan cuisine.”
