Says traditional mountain cuisine offers a practical roadmap for better digestion, stronger immunity and sustainable living
Preneeta Sharma
With the monsoon bringing not only lush landscapes but also an increase in seasonal infections and digestive ailments, culinary expert Chef Nand Lal Sharma has called for a return to one of Ayurveda’s oldest dietary principles “Farm to Plate” and has urge people to embrace fresh, locally grown and seasonal food as the foundation of good health.
Speaking on the relevance of traditional food systems in today’s lifestyle, Sharma said Ayurveda has, for centuries, advocated consuming food that is harvested in its natural season and grown close to where people live.
While the phrase Farm to Plate has gained global recognition in recent years, he noted that the concept has always been embedded in India’s traditional food culture.
“Nature provides exactly what the human body requires in every season. The problem begins when we disconnect ourselves from local food and rely excessively on processed, packaged and chemically preserved products,” he said.
According to Sharma, the monsoon is a period when the body’s digestive fire, or Agni, is naturally weaker, making people more susceptible to indigestion, viral infections, stomach disorders and water-borne diseases. Seasonal foods, he said, are naturally suited to these physiological changes, helping improve digestion while supporting the immune system.
Rediscovering Himachal’s Traditional Plate
Pointing to Himachal Pradesh’s culinary heritage, Sharma said the state’s indigenous cuisine evolved around seasonal availability and climatic conditions, making it inherently compatible with Ayurvedic principles.
He recommended incorporating traditional dishes prepared with locally sourced ingredients into everyday meals during the rainy season.
Among them are Steamed Siddu, filled with light moong dal and served with pure cow’s ghee; Pateerh (Patrode) made with colocasia leaves, gram flour, ginger, ajwain and asafoetida; and Linghroo (Himalayan Fiddlehead Fern), a wild seasonal vegetable valued for its fibre and antioxidant content.
Other recommended foods include Chaulai Ka Saag (Amaranth Greens), Lotate, Patanday, Moong Dal Khichdi, Chamba Red Rice, and a variety of seasonal gourds such as bottle gourd, ridge gourd and pumpkin, which are considered light and easy on digestion.
“The wisdom behind these dishes lies not only in their ingredients but also in the way they are prepared i.e simple cooking methods, balanced spices and fresh produce,” Sharma said .
Seasonal Fruits and Traditional Drinks
The chef also advocated consuming locally available fruits including Nashpati (pear), Aarhu (peach), Himachali apples and plums, noting that fresh seasonal fruits retain their nutritional value and provide natural hydration and micronutrients during the humid months.
Instead of carbonated beverages, he suggested traditional drinks such as Kheru (warm spiced buttermilk soup), Ginger-Tulsi herbal tea, Cinnamon-Clove infusion, Barley (Jau) drink, Buransh Sharbat in moderation, and warm turmeric milk, along with boiled or filtered drinking water.
For accompaniments, Sharma recommended replacing commercially processed sauces with homemade preparations like Green Apple Chutney, Apricot Kernel (Gutli) Chutney, Peach Pickle, and fresh coriander-mint chutney.
Beyond Nutrition
Sharma said that the Farm to Plate philosophy extends beyond individual health. Choosing locally grown produce, he said, supports farmers, reduces dependence on long-distance food transportation, lowers environmental impact and helps preserve traditional agricultural practices.
“As consumers, every food choice we make influences not only our health but also the livelihoods of farming communities and the future of our food systems,” he said.
He added that reviving traditional Himachali recipes is as much about safeguarding cultural heritage as it is about improving public health.
‘The Freshest Food Is the Best Medicine’
Sharma said that the simplest approach to healthy living often lies in returning to traditional practices.
“Ayurveda’s Farm to Plate philosophy reminds us that the freshest food is often the most nourishing. Seasonal fruits, local vegetables, traditional grains, millet-based dishes and indigenous recipes have sustained mountain communities for generations. If we bring these foods back to our dining tables, we not only improve digestion and strengthen immunity but also support farmers, protect the environment and preserve a priceless culinary heritage. Eating local and seasonal is not a trend,it is a way of life.”
